Banana Cupcakes

1 ¼ cups flour 

½ teaspoon baking powder 

½ teaspoon baking soda 

½ teaspoon salt 

½ cup butter, softened

½ cup sugar 

2 eggs 

¼ cup sour cream or buttermilk 

1 teaspoon vanilla 

2 ripe bananas, peeled and mashed 

Preheat oven to 375°F. Line a muffin pan with paper liners. In a medium bowl sift together the flour, baking powder, soda, and salt. In a large bowl, beat together the butter, sugar, and eggs until light and fluffy. Add the sour cream, vanilla, and bananas and beat until incorporated. Add the dry ingredients and mix until just combined. Scoop the batter into the prepared muffin pan. 

Bake for 16 to 18 minutes, or until when touched gently, cupcakes bounce back, or when a toothpick inserted in the middle comes out clean. 

Makes 12 cupcakes.

Allow to cool and frost with Cream Cheese Frosting or Peanut Butter Buttercream.

Cream Cheese Frosting

½ cup butter, softened
4 ounces cream cheese, softened
½ teaspoon vanilla
3 cups powdered sugar

Cream together butter, cream cheese, vanilla, and half of powdered sugar until smooth. Add remaining powdered sugar and beat until smooth and fluffy.