Ingredients
1¼cupsall purpose flour,+2 tbsp
2tbspcornstarch
½tspBaking Soda
¼tspsalt
¾cupoverripe bananas,mashed from about 2 medium bananas
½tsplemon juice
¼cupbutter,at room temperature
2tbspvegetable oil,divided
½cupgranulated sugar
¼cuppacked light-brown sugar
1largeegg
1largeegg white
½tspvanilla extract
⅔cupbuttermilk
1½Buttercream Nutella Frosting
toasted hazelnuts,finely chopped chocolate or sprinkles, optional
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt, set aside.
Mash bananas together with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, 1 tbsp vegetable oil, granulated sugar and brown sugar until pale and fluffy, then mix in remaining 1 tbsp vegetable oil.
Blend in egg, then blend in egg white and vanilla. Mix in banana mixture.
With mixer set on low speed and working in three separate batches, add in 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition.
Divide mixture among 14 to 15 paper lined muffin cups, filling each cup 2/3 full.
Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 to 22 minutes.
Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
Frost with Nutella Buttercream Frosting and top with sprinkles or chopped, toasted hazelnuts if desired.
