6 1/2 tablespoons unsalted butter, softened
1/2 cup brown sugar
2 eggs, at room temperature
1 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon allspice
scant 1/2 teaspoon salt
2/3 cup mashed banana (about 1 1/2 medium bananas)
1/3 cup sour cream or vanilla yogurt
3 tablespoons milk
Line a muffin pan with paper liners - for about 12 cupcakes. Preheat oven to 350F.
Beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well between each addition.
Sift together the flour, baking soda, baking powder, allspice, and salt. Add gradually to the butter mixture. Add the mashed banana, sour cream (or yogurt), and milk. Mix until everything is combined (don't over-mix).
Divide batter among 12 lined muffin cups, bake for 15-18 minutes until toothpick inserted in center comes out clean. Cool completely before frosting.
Use this recipe for the Vanilla Swiss Meringue Buttercream
Frost cupcakes using a large open star tip.
Drizzle with Chocolate Ganache, if desired.
Chocolate Ganache Drizzle
1 square semi-sweet baking chocolate, chopped
1 tablespoon heavy whipping cream
Heat the heavy whipping cream in a small bowl in the microwave for 30 seconds. Let cool for about 30 seconds then add the chocolate. Let sit for 2-3 minutes, then stir until smooth. Drizzle over frosted cupcakes. Top with chocolate jimmies
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