Banana Gingerbread Cupcakes

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Photo by Hector Manuel Sanchez
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  • Makes 12
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    Nutritional Information

    Per Serving

    • Calories 320 calories
    • Fat 11 g
    • Sat Fat 1.5 g
    • Cholesterol 50 mg
    • Sodium 180 mg
    • Protein 3 g
    • Carbohydrate 53 g
    • Sugar 37 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 92 mg

Heat oven to 350° F and line a standard 12-cup muffin tin with paper liners. Combine the flour, baking powder, cinnamon, cloves, and salt in a medium bowl.

Combine the brown sugar, vegetable oil, molasses, egg, and egg yolks in a large bowl. Stir in the mashed bananas, sour cream, and ginger.

Gently fold the dry ingredients into the wet ingredients until just combined.

Ingredients

  1. Check Cupcakes:
  2. Check cups all-purpose flour
  3. Check teaspoons baking powder
  4. Check teaspoons ground cinnamon
  5. Check ¼ teaspoon ground cloves
  6. Check ½ teaspoon kosher salt
  7. Check ¾ cup packed dark brown sugar
  8. Check ½ cup vegetable oil
  9. Check ½ cup molasses
  10. Check 1 large egg plus 2 large egg yolks, room temperature
  11. Check cups mashed banana
  12. Check ¼ cup sour cream
  13. Check 3 tablespoons peeled minced fresh ginger
  14. Check Frosting:
  15. Check 1 cup confectioner’s sugar
  16. Check 1 to 2 tablespoons whole milk
  17. Check ¼ teaspoon pure vanilla extract
  18. Check teaspoon kosher salt
  19. Check Ginger cookies, optional

Directions

  1. Heat oven to 350° F and line a standard 12-cup muffin tin with paper liners. Combine the flour, baking powder, cinnamon, cloves, and salt in a medium bowl.
  2. Combine the brown sugar, vegetable oil, molasses, egg, and egg yolks in a large bowl. Stir in the mashed bananas, sour cream, and ginger.
  3. Gently fold the dry ingredients into the wet ingredients until just combined.
  4. Divide the batter between the prepared cups. Bake until a toothpick inserted into the center of the cakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.
  5. Prepare the frosting. Whisk together the confectioners’ sugar, milk, vanilla, and salt in a large bowl. Dip the top of each cupcake in the glaze. Let the cupcakes stand at room temperature until the glaze sets. Top with a ginger cookie, if desired.