Sweet-smelling, dense, and moist, these cupcakes don’t really need a frosting—it’s just icing on the cake! 
And yes, they really do taste good made with olive oil. These cupcakes are good keepers; they stay moist for up to a week.
Banana Cupcakes
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
WET INGREDIENTS
- 1½ cups mashed ripe bananas (3 or 4 bananas)
- ½ cup olive oil or vegetable oil
- 1⅓ cups packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- ¼ cup plain yogurt
DRY INGREDIENTS
- 1½ cups unbleached white flour
- 1 teaspoon baking soda
- ½ teaspoon salt
COFFEE OR CHOCOLATE CREAM CHEESE FROSTING
- 8 ounces cream cheese, at room temperature
- 3 tablespoons butter, at room temperature
- 1 cup sifted confectioners' sugar
- 2 tablespoons brewed coffee or 1 tablespoon cocoa powder
Instructions
- Preheat the oven to 350°.
- Prepare two standard cupcake pans with liners, cooking spray, or butter.
- With an electric mixer on medium speed, mix the wet ingredients until smooth and
- creamy, a minute or two.
- In a separate bowl, sift together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix at low speed until smooth.
- Spoon the batter into the cupcake pans, filling each cup about three-quarters full.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.