Grandpa’s Banana Cupcakes Recipe

I recently experimented with a delightful recipe that transforms ripe bananas and creamy sour cream into irresistible Banana Cupcakes. Each bite offers a unique burst of flavor that reminds me of secret family celebrations. Discover the magic and charm behind these moist and fluffy treats that invite a sense of wonder.

I recently tried my hand at making Grandpa’s Banana Cupcakes and man, they turned out awesome! I used 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda and 1 teaspoon baking powder with a pinch of 1/4 teaspoon salt to get the perfect rise.

I whipped together softened unsalted butter and a cup of granulated sugar until smooth. Then I mixed in two large eggs, three mashed ripe bananas and a teaspoon of vanilla extract to boost the flavor.

Finally, I folded in 3/4 cup sour cream to keep things extra moist and tender. I even tossed in a handful of chopped walnuts for a bit of crunch.

This recipe really shook up my usual banana recipes and added a twist to classic banana bread cupcakes that I just had to share. Enjoy trying your hand at these delightful treats!

Why I Like this Recipe

I really like this recipe because it’s super easy to follow even when I’m rushing in the morning. I mean, even if I mess up a step or two, my cupcakes usually turn out pretty good.
I also appreciate that it’s flexible and forgiving; I can swap the sour cream for Greek yogurt without worrying too much about it messing up the flavor.
The flavor is another big reason I dig it — the mix of sweet bananas, vanilla, and a little tang from the sour cream makes these cupcakes taste just like homemade comfort food.
And lastly, it reminds me of family traditions; making these cupcakes always brings back memories of times spent with my grandparents and makes the whole baking process feel extra special.

Ingredients

• Ripe bananas provide natural sweetness, moisture and potassium for a tasty treat.
• Unsalted butter adds rich flavor and moist texture while giving cupcakes a buttery feel.
• Sour cream lends tanginess and helps keep cupcakes ultra moist and soft.
• All-purpose flour gives structure and is the backbone of the cupcake’s light crumb.
• Sugar sweetens the batter and yields a fine, delicate crumb in every bite.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 3 ripe bananas, mashed (about 1 cup)
• 1 teaspoon vanilla extract
• 3/4 cup sour cream (or plain Greek yogurt)
• Optional: 1/2 cup chopped walnuts

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper liners.

2. In a medium bowl, mix together 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a large bowl, beat 1/2 cup unsalted butter (softened) with 1 cup granulated sugar until it gets light and fluffy.

4. Add 2 large eggs one at a time into the butter and sugar mix, beating well after each addition.

5. Stir in the mashed bananas (about 1 cup from 3 ripe bananas) and 1 teaspoon vanilla extract until smooth.

6. Mix in 3/4 cup sour cream (or plain Greek yogurt) until evenly combined.

7. Slowly fold the dry ingredients into the wet mix just until they come together; if you want, tip in 1/2 cup chopped walnuts now.

8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

9. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

10. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to fully cool, then enjoy these yummy banana cupcakes just like Grandpa Z would make ’em!

Equipment Needed

1. Oven
2. Muffin tin
3. Paper muffin liners
4. Measuring cups and spoons
5. Medium mixing bowl
6. Large mixing bowl
7. Electric mixer or hand whisk
8. Spatula
9. Fork or potato masher (for mashing bananas)
10. Toothpick (to check for doneness)
11. Wire rack (for cooling)

FAQ

Grandpa’s Banana Cupcakes Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can use whole wheat pastry flour instead. It adds a nuttier flavor and is a bit healthier.
• If you’re out of unsalted butter, you can use coconut oil or margarine. Coconut oil might give a slight coconut taste so keep that in mind.
• Instead of granulated sugar, you could try maple syrup. Just be sure to reduce other liquids a bit since maple syrup is wetter and sweeter.
• Sour cream can be swapped with plain Greek yogurt without much fuss at all.
• If you don’t like walnuts, feel free to use pecans or even almonds. They add a nice crunch too.

Pro Tips

1. Make sure all your ingredients like the butter, eggs and sour cream are at room temperature before you start mixin it all together. This really helps them blend smoother and overall makes the texture better.
2. Don’t overmix your batter once you fold in the dry ingredients. If you do it too much, you’ll end up with cupcakes that are too tough instead of light and fluffy.
3. If you’re using walnuts, try to lightly toast them first in a pan. It gives a nuttier flavor and adds a nice crunch that compliments the banana well.
4. Remember that the bananas should be really ripe, even a bit overripe is ok. They add more natural sweetness and moisture that really makes these cupcakes stand out.