Banana cupcakes

Ingredients:

Cupcakes

• 1 cup flour
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 110 g softened butter
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1.5 tsp vanilla extract
• 2 large eggs
• 2 large ripe bananas, peeled and mashed
• 3/4 cup chopped walnuts

Blackstrap icing

• 110 g softened cream cheese
• 2 tbsp (30 g) softened butter
• 2 tablespoons blackstrap molasses
• 2 cups powdered sugar
• 2 tbsp. whole milk

Preparation:

1. For cupcakes:

   
   Preheat oven to 180°C. Place paper liners in a standard 12-cup muffin tin.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. Place the butter and granulated sugar in a large bowl. Beat with a hand mixer until combined. Add the sour cream and vanilla extract. Slowly beat in the eggs, one at a time. Mix the dry ingredients into the wet ingredients until fully combined. Add the bananas and 1/2 cup walnuts, mixing gently (not too thoroughly).
4. Using an ice cream scoop, fill each paper cupcake liners three-quarters full. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven to a wire rack and let them cool before frosting.

5. For the glaze:

   
   Place the cream cheese and butter in a large bowl. Beat until combined. Add the black molasses and mix well. Stir in the powdered sugar, milk, and vanilla extract.

6. For assembly and decoration:

   
   Frost cupcakes generously and garnish with the remaining 1/4 cup walnuts.