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Using a handheld electric mixer, beat sugar with eggs and vanilla extract at medium-high speed in a large bowl until smooth and thickened slightly, about 3 minutes.

If you are a frequent reader of my columns, you know I am always trying to find another recipe that uses ripe bananas.

Scoop into prepared cupcake pans, making sure each cupcake liner is three-fourths full. 6. Bake for 25 to 30 minutes or until a cake tester inserted in the middle of the cupcake comes out clean.

READY TO PARTY This cupcake recipe from author Vallery Lomas will be your go-to for summer celebrations. Red velvet is always festive, and cream-cheese frosting holds its own on hot days.