3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 extra-ripe bananas, mashed with a fork until smooth
1 tsp vanilla extract
1 stick butter, softened
1 cup granulated sugar
1/4 tsp nutmeg
1/2 tsp ground cinnamon
1/3 cup well-shaken buttermilk
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
Now to the cupcakes... preheat your oven to 350 and line a cupcake pan.
Cream together the sugar and butter until light and fluffy and then add the eggs, one at time, beating after each addition.
In a small bowl, combine the mashed banana with the vanilla and buttermilk and stir well until combined.
In a larger bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, nutmeg and cinnamon).
Add the wet and dry ingredients alternately to the creamed butter, mixing well after each addition. This works best if you have a Kitchen Aid and keep it running on low the whole time.
Fill muffin tins about 3/4th of the way full and bake for 25 minutes, or until golden.
While the cupcakes are in the oven, go back to the icing and cream the butter and sugar together until light and fluffy. Add the vanilla to the cooled milk/flour mixture.
NOTE: The milk/flour/vanilla mixture MUST be cooled before you add it to the butter and sugar mixture. Pioneer Woman did a wonderful step-by-step post about the icing, click here to see.