Banana cupcakes

Votes: 1

Time: 35 min.
Complexity: easily
Quantity: 12 cupcakes

These delicious banana walnut cupcakes are topped with a cream cheese frosting made with blackstrap molasses. Blackstrap molasses is a popular ingredient in American cuisine, used primarily in baked goods as a substitute for sugar syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 cup flour
1/2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
110 g softened butter
1/2 cup granulated sugar
1/4 cup sour cream
1.5 tsp vanilla extract
2 large eggs
2 large ripe bananas, peeled and mashed
3/4 cup chopped walnuts

Blackstrap icing

110 g softened cream cheese
2 tbsp (30 g) softened butter
2 tablespoons blackstrap molasses
2 cups powdered sugar
2 tbsp. whole milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, butter, sugar, sour cream, vanilla extract, eggs, bananas, walnuts, curd cheese, syrup, corn syrup, powdered sugar, milk

Cooking the dish according to the recipe:

For cupcakes:

Preheat oven to 180°C. Place paper liners in a standard 12-cup muffin tin.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

Place the butter and granulated sugar in a large bowl. Beat with a hand mixer until combined. Add the sour cream and vanilla extract. Slowly beat in the eggs, one at a time. Mix the dry ingredients into the wet ingredients until fully combined. Add the bananas and 1/2 cup walnuts, mixing gently (not too thoroughly).
Using an ice cream scoop, fill each paper cupcake liners three-quarters full. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven to a wire rack and let them cool before frosting.
For the glaze:

Place the cream cheese and butter in a large bowl. Beat until combined. Add the black molasses and mix well. Stir in the powdered sugar, milk, and vanilla extract.
For assembly and decoration:

Frost cupcakes generously and garnish with the remaining 1/4 cup walnuts.