Banana cupcakes

1 1/4 cups flour
1 tsp baking soda
pinch of salt
3/4 cup vanilla infused sugar *
1/2 cup oil
2 eggs
1 cup mashed ripe banana

* If you are not using vanilla infused sugar use 1 tsp vanilla instead.
In a bowl whisk flour, baking soda and salt.  Whisk the sugar, oil, eggs until smooth then add banana and vanilla if using.  Beat well then add the flour mixture until smooth.
Scoop the batter into prepared muffin pan with paper liners.  Bake in a preheated 350F oven for 24 to 28 minutes until the tops of the cupcakes spring back when lightly touched.  Cool in the pan over a rack for 10 minutes then remove from the pan and cool completely.
Can add 1/2 cup chocolate chips to the batter.

This cupcake freezes well if wrapped individually in a plastic wrap for up to 2 weeks.  The recipe is excerpted from 150 Best Cupcake Recipes by Julie Hasson © 2012 Robert Rose Inc.www.robertrose.ca Reprinted with permission. 
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