Banana Cupcakes

SUPPLIES & TOOLS:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (1-1/2 sticks) butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup mashed ripe banana (about 2 medium bananas)
• 3/4 cup sour cream
• Muffin pan
• Baking cups

DIRECTIONS:

1. Preheat oven to 350°F. Prepare muffin pan with baking cups.
2. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add eggs, one at a time, mixing well after each. Add vanilla and banana; mix well. Add flour mixture alternately with sour cream; mix thoroughly. Spoon batter into prepared pan, filling baking cups 2/3 full.
3. Bake 20-25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes in pan on cooling rack; remove from pan and cool completely.
4. Makes about 2 dozen cupcakes.