Ingredients and Weight:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 cup (120g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) buttermilk
1 cup (150g) peeled and mashed ripe banana
1 cup (120g) peeled and chopped apples
1/2 teaspoon vanilla extract
Preparation Time:
20 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
- Stir in the banana, apples, and vanilla extract.
- Fill the prepared muffin cups 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Each cupcake contains approximately:
* Calories: 300
* Fat: 15g
* Carbohydrates: 40g
* Protein: 5g
Dish Characteristics:
- Moist and tender interior
- Sweet and fruity flavor
- Topped with a frosting or glaze (optional)
User Comments:
- "These cupcakes were a hit at my party! The apple and banana flavors were delicious together."
- "They were so easy to make and turned out perfectly. My kids loved them!"
- "I added a cinnamon streusel topping and they were amazing!"
Special Precautions and Tips:
- For a vegan version, use plant-based butter and buttermilk.
- If your bananas are not ripe enough, microwave them for 30-60 seconds before mashing.
- To make ahead, bake the cupcakes and let cool completely. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
