1 1/4 cups + 2 Tbsp all purpose flour
- 2 Tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup mashed over-ripe bananas (from about 2 medium bananas)
- 1/2 tsp lemon juice
- 1/4 cup butter, at room temperature
- 2 Tbsp vegetable oil, divided
- 1/2 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg
- 1 large egg white
- 1/2 tsp vanilla extract
- 2/3 cup buttermilk
- Nutella Buttercream Frosting, recipe follows (if you want it piled high like pictured do 1 1/2 the recipe)
- Chopped, toasted hazelnuts, finely chopped chocolate or sprinkles (optional)
Directions
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 30 seconds, set aside. Mash bananas together with lemon juice, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, 1 Tbsp vegetable oil, granulated sugar and brown sugar until pale and fluffy, then mix in remaining 1 Tbsp vegetable oil. Blend in egg, then blend in egg white and vanilla. With mixer set on low speed and working in three separate batches, add in 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition. Divide mixture among 14 - 15 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 22 minutes. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely. Frost with Nutella Buttercream Frosting and top with sprinkles or chopped, toasted hazelnuts if desired. Store in an airtight container.
- Recipe Source: Cooking Classy
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