Banana Buttermilk Cupcakes

By The Canadian Living Test Kitchen

280 people added this to their Recipe Box

Banana Buttermilk Cupcakes
Photography by Matthew Kimura

This recipe makes 12 servings

Nutritional Info
Per cupcake: about	-
cal	192192 cal
pro	3 g3g pro
total fat	9 g9g total fat
sat. fat	5 g5g sat. fat
carb	27 g27g carb
fibre	1 g1g fibre
chol	37 mg37mg chol
sodium	183 mg183mg sodium
potassium	138 mg138mg potassium
% RDI:	-
calcium	44 calcium
iron	77 iron
vit A	77 vit A
vit C	22 vit C
folate	1414 folate

Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.

Ingredients

1/2 cup (125 mL) butter, softened

3/4 cup (175 mL) packed brown sugar

1 egg

3/4 cup (175 mL) mashed ripe banana

1 tsp (5 mL) vanilla

1-1/4 cups (300 mL) all-purpose flour

1/2 tsp (2 mL) baking powder

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) salt

1/2 cup (125 mL) buttermilk

Preparation

In large bowl, beat butter with sugar until fluffy; beat in egg. Beat in banana and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.

Source : Canadian Living Magazine: May 2009

Keywords : Bake; Bananas; Buttermilk; Sugar; Snacks; Breakfast; Brown sugar;

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