August 19, 2017
Fruit, Banana, Add it in the lunch box,
Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Ladies Luncheon, Potluck, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Muffins, Kosher Dairy more
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"This was the winning cupcake on Cupcake Wars. I was looking for a really fantastic banana cupcake recipe and decided to try this one and WOW! It was delicious. Give this a try you will not be disappointed."
Preheat the oven to 350 degrees F.
Line mini cupcake pans with cupcake liners.
Sift together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts.
Stir in the vegetable oil.
Add in the flour mixture, alternating with the buttermilk.
Fold in the mashed banana.
Fill the cupcake liners about three-quarters full.
Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes
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