Classic Banana Cupcakes with Reverse Creaming Doubled
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line two cupcake pans with paper liners.
- 2
In a medium bowl, whisk together the fresh milled flour, baking soda, baking powder, and salt. Set aside.
- 3
In a large mixing bowl, beat the softened butter and granulated sugar together until creamy, about 3-5 minutes.
- 4
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
- 5
Gradually mix in the dry ingredients, stirring until just combined.
- 6
Finally, add the buttermilk and mix gently until the batter is smooth.
- 7
Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These delightful banana cupcakes are moist, fluffy, and full of wonderful banana flavor. The reverse creaming method ensures a perfect rise, making them stand tall and proud!
