I made these last weekend and they are delicious. My husband shared them with his coworkers and they loved the frosting especially. The cupcakes tasted delicious but were heavy. Did I overbeat after adding the flour? I can't seem to get a light, fluffy cupcake. Any suggestions? I want to make chocolate cupcakes with peanut butter frosting this weekend and would feel successful if the end product was a lighter cake. Thanks I am pleased to hear these were a real crowd pleaser at the office! It is possible you overmixed the batter once the flour was in. But, there are other factors. Pay attention to measuring technique because too much flour could play a role, too. We have a short demo on how to measure flour on our site. Keep in mind that this muffin is made of butter and not oil. Butter, a solid fat, does not always yield the real moist and more open texture as oil will lend. Be sure your butter and eggs are room temperature for optimum air cell development. This can be the same for your liquids. If you added more banana than what the recipe requires, perhaps this will weigh the texture down, too. Hope this helps! Elisabeth

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