Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Cupcakes:

  3. 2 1/2 cups all purpose flour

  4. 1 tsp. baking soda

  5. 1/2 tsp. baking powder

  6. 1/4 tsp. salt

  7. 1/2 cup butter, room temperature

  8. 3/4 cup sugar

  9. 3/4 cup dark brown sugar

  10. 2 large eggs

  11. 2 cups peeled, mashed ripe banana

  12. 1/2 cup sour cream

  13. 1/4 cup buttermilk

  14. 8 ounces milk chocolate chips

  15. 1 cup walnuts, toasted and chopped

  16. Frosting:

  17. 1 cup butter, room temperature

  18. 8 ounces cream cheese, room temperature

  19. 1 cup powdered sugar, sifted

  20. 1 tsp. vanilla extract

  21. 2 drops red food coloring

  22. candy hearts

Instructions Jump to Ingredients ↑

  1. For Cupcakes:

  2. Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners. Sift together flour, baking soda and baking powder into a medium bowl. Stir in salt. Combine butter, both sugars and vanilla in a large bowl and beat until light and fluffy. Add eggs one at a time, beating after each addition. Add mashed banana and beat until blended. Beat in sour cream. Reduce mixer to low and beat in half of the flour mixture. Add the buttermilk then the remaining flour mixture. Stir in chocolate chips and walnuts. Divide the cupcake batter between the prepared cups. Bake cupcakes about 30 minutes until a toothpick comes out clean. Transfer cupcakes to a rack and cool completely.

  3. For Frosting:

  4. Combine butter and cream cheese in a large bowl and beat until light and fluffy. Add powdered sugar and vanilla and beat until smooth and fluffy. Add food coloring to tint the frosting pink. Frost the cooled cupcakes and decorate with the candy hearts. Store cupcakes in an airtight container at room temperature.


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