Hector Manuel Sanchez
Hands-On Time
30 Mins
Total Time
1 Hour
Makes 12

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

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