Banana Sour Cream Cupcakes

I made these to celebrate a BIRTHDAY not too long ago. They are super MOIST and have just the right hint of banana. If you're looking for NEW ways to use your ripe bananas, this one is killer!

Banana Sour Cream Cupcakes
1 white cake mix
2 large or 3 small bananas, mashed
1 small box cheesecake pudding mix
3 eggs
1/2 cup sour cream
1/2 cup water
1/4 cup vegetable oil

Preheat oven to 350 degrees.
In a bowl, combine the cake mix, bananas, pudding mix, eggs, sour cream, water, and oil, stirring for 1 minute. Batter will be lumpy. Scoop equal amounts batter into a muffin tin lined with cupcake liners. (I use an ice cream scoop or small measuring cup so they all are equal in size.) Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Top with your favorite frosting!

TIP: I'm a sucker for cream cheese frosting, so that's what I usually use. Other great choices would be a regular vanilla buttercream or chocolate buttercream. And if you're feeling adventurous, trying stirring a few mini chocolate chips into the batter!

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