This is an excellent recipe for moist banana cupcakes from Epicurious.

Makes 12 Cupcakes

• 1 1/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 very ripe large bananas, peeled
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs

1. Position rack in center of oven and preheat to 350°F.
2. Line 12 standard (1/3-cup) muffin cups with paper liners.
3. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.
4. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
5. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended.
6. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition.
7. Divide batter among prepared muffin cups.
8. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.