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Makes 20 to 24
1 cup unsalted butter, room temperature
1 cup superfine granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
11/2 cups mashed ripe bananas (about 3 to 4)
2 cups self-rising flour
1 teaspoon apple pie or pumpkin pie spice
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Lightly spray the inside of each cupcake liner or mold with nonstick cooking spray. Set aside.
2 In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
3 Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla and bananas.
4 In a medium bowl, whisk together the flour, spice, and cinnamon and then stir into the butter and egg mixture.
5 Fill each liner or mold one-half to two-thirds full of batter. Bake for 15 to 20 minutes.
6 Carefully remove cupcake pan from oven and place on a cooling rack for 5 minutes. Remove cupcakes from pan and place back on the rack to cool for 30 minutes before frosting and decorating.