Banana cupcakes: Recipe with Both Weights and Measures

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     Last week I told you about my new digital kitchen scale and how I am experimenting with which measuring technique works better for me.  I started out with Browned Butter Chocolate Chip Cookies and then I decided that my next try would be cupcakes.  I had some bananas that were getting quite ripe, so I decided on a recipe for Banana Cupcakes.  So far, I've made the weighed measurement ones, I will make the standard cup measurement recipe soon and let you know if there is any difference.  

     I am very happy with the way these cupcakes turned out.  They are lighter than muffins, which was my goal.  As they sat in my Tupperware over the next day of two, the banana in them became much more noticeable, which I loved.  Of course, if you have very many kids, they won't last long.  

     Be sure to use nice ripe bananas in your recipe for the sweetness and flavor! I topped mine with a vanilla buttercream frosting.   I did add a couple of Tablespoons of real butter to that recipe because I wanted a little of that real butter flavor with the banana flavor.
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Banana Cupcakes

Follow us on Facebook or Instagram for when I update the results of the standard recipe and let you know which I like better! 
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Other Cupcake Recipes:

• ​Vegan Caramel Apple Cupcakes
• How to Make a Pie Cupcaken
• ​