So I was super bored the other night and found a box of Yellow Cake Mix, and I was in the mood for something with bananas. Which was convenient because I had a bunch of bananas in my kitchen.
They are super moist, just the right amount of banana flavor, and hit my sweet craving!
Cupcakes
| 1 | box (15 oz) Betty Crocker® yellow cake mix | ||||
| 1 | cup mashed ripe bananas ( I used 2 large bananas) | ||||
| 1/3 | cup butter, melted | ||||
| 1/3 | cup water | ||||
| 3 | eggs, beaten | ||||
| 2 | teaspoons vanilla extract ( I use a pure vanilla from mexico, so if you have pure real vanilla only use 1 teaspoon) |
Frosting
| 1/3 | cup butter* |
| 3 | cups powdered sugar |
| 1 | teaspoon vanilla |
| 3 | to 4 tablespoons milk |
- 1 Heat oven to 350°F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
- Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- 3 In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
- 4 In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.
