Banana Cupcakes

Super delicious and moist I made these cupcakes for Jackie's 26th birthday. I originally was going to do a tres leche cupcake but had 3 overly ripen bananas that I had to do something with. I topped it with my new Swiss meringue buttercream recipe and added around 4 tablespoons of mashed bananas to it at the end to make Banana Swiss Merginue Buttercream. The results were delicious!

(Cupcake recipe from Crazy About Cupcakes by Krystina Castella.)
Makes 18-22

Ingredients:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 cup mashed ripe bananas (About 2 bananas)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons milk
• 2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. With an electric mixer on medium speed, cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to the creamed mixture and beat well. Add the bananas and mix well.
3. In a separate bowl sift together the flour, baking soda, and salt.
4. Add all the dry ingredients to the creamed mixture and mix until completely integrated.
5. Add the milk and vanilla. Mix for 1 minute on medium speed.
6. Fill cupcake liners one-half to three-quarters full (take this seriously, I underfilled and they didn't rise enough) with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.