Light and Fluffy Banana Cupcakes

"I had some bananas that were going bad, so..."

How many times have you seen that as a preface to a blog post about banana bread or banana cake? Well that was the case at my house a few days ago. My grandkids were coming, and I didn't want to make the usual banana bread (although I have made and blogged about banana bread at least half a dozen times). I wanted it cake-like, and I wanted it to be light, not dense.

My previous attempts at a light textured banana cake have not been successful; then I stumbled upon this recipe (on a blog that is no longer active). It is not only the best banana cake recipe ever, it is one of the best cupcakes I've made. I made it even better by adding cinnamon and nutmeg to the batter.

I had one plain, and it was just sweet enough, moist, tender, and just the light texture I was seeking. And my grandkids loved them!

Light and Fluffy Banana Cupcakes
Made 15 for me

1-1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup melted butter
1-1/2 cups ripe mashed bananas
2 large eggs
1 teaspoon vanilla

Preheat oven to 350 degrees. Put cupcake liners into wells of muffin or cupcake pan.

Whisk together cooled melted butter, mashed bananas, eggs, and vanilla; set aside. In large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make well in center and add banana mixture. Stir until smooth but do not overmix. Spoon batter into cupcake liners.

Bake about 15-20 minutes, or until toothpick inserted in center comes out clean. Remove from pan to wire rack and cool. Spread with favorite frosting, such as this one:

Light and Fluffy Frosting
1/2 cup salted butter, softened
1/3 - 8oz package cream cheese (about 3 oz) softened
2-1/2 – 3 cups powdered sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla

Cream butter and cream cheese for about 2 minutes at medium high speed. Whisk together sugar and cinnamon. Gradually add sugar mixture in 1/2 cup increments, beating about a minute each time and scraping down bowl frequently. Add vanilla and mix another minute.