Banana Nut Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.

In a large bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.

Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.

Mix in the 3 mashed ripe bananas until well combined.

Gradually blend the dry ingredients into the banana mixture, being careful not to overmix.

Fold in 1/2 cup chopped walnuts.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.