Banana Cupcakes
These Banana Cupcakes are so delicious you’ll want to make a double batch! They are full of sweet banana flavor that’s perfect with homemade strawberry frosting, cream cheese frosting, or vanilla buttercream.
If you have brown bananas, you might be tempted to make banana bread (it’s a classic for a reason!) These banana cupcakes are so delicious, full of real banana flavor, and they are tender and fluffy. They’re easy enough for a weekday treat and pretty enough for any celebration. Plus, I can feel good about giving them to my kids because they have banana in them, so they’re a little healthier, right?
I love my recipe for Banana Pudding Cupcakes (they’re SO good!), but this one is quick and easy. If you like simple recipes and want to bake with the kids without using every bowl in the house, you’ll love this one.
❤️ Why You’ll Love This Recipe
- They’re soft, fluffy, and a great way to use up ripe bananas.
- Perfect for Spring celebrations like Easter, Mother’s Day, birthdays, or even bake sales.
- They’re easy enough for beginner bakers and fun to make with the kids.
Ingredients
Here’s what you’ll need to make these yummy banana cupcakes:
Cupcakes
- All-Purpose Flour: Flour gives the cupcakes structure. For the best texture, spoon the flour into your measuring cup and level it off.
- Variation: A quality 1-to-1 gluten-free baking flour usually works well if you need a gluten-free option.
- Sugar: White sugar adds sweetness and helps keep the cupcakes soft and moist. The brown sugar is optional but adds a little warmth to the cupcake flavor.
- Baking Soda and Baking Powder: Baking soda reacts with the bananas to help the cupcakes rise. Baking powder gives extra lift, so they stay fluffy rather than dense.
- Salt: Just a bit of salt balances the sweetness and brings out the banana flavor.
- Ground Cinnamon: Cinnamon adds a warm note without taking over the banana flavor.
- Butter: Adds rich flavor and a tender crumb. Let it soften before mixing so it blends in easily.
- Ripe Bananas: The riper your bananas, the sweeter and more flavorful your cupcakes will taste. Bananas with lots of brown spots work best.
- Large Eggs: Eggs add structure, moisture, and richness. For best results, let them come to room temperature before using.
- Vanilla Extract: Rounds out the flavors and makes the banana taste even better.
- Milk: Keeps the batter smooth and helps create a soft crumb. Whole milk gives the richest texture, but 2% milk works, too.
Ang’s Recipe Tips
- Use very ripe bananas for the sweetest flavor.
- Mash the bananas until almost smooth for the best texture.
- Carefully measure your flour to avoid dry cupcakes.
- Don’t overmix the batter after adding the flour. Stir just until everything is combined to keep the cupcakes light.
- Fill each cupcake liner roughly two-thirds full so the cupcake has room to expand as it bakes.
- Let the cupcakes cool completely before adding the frosting.
Frequently Asked Questions
Yes, you can. Bake the cupcakes a day or two ahead and frost them just before serving.
Yes, but it’s very important to thaw them completely and drain off any extra liquid before adding to the batter.
Absolutely! Freeze unfrosted cupcakes for up to 3 months. Wrap each one tightly in plastic wrap, then put them in a freezer-safe bag or container. (Don’t forget to label them!)
Thaw them overnight in the fridge or for a few hours at room temperature before frosting.
Storage
Store unfrosted Banana Cupcakes at room temperature in an airtight container for up to 4 days. If you are using a frosting with cream cheese, butter, etc, I strongly recommend storing them in the fridge. For the best flavor, let the cupcakes sit at room temperature for about 20 minutes before serving.
Serving Suggestions
These Banana Cupcakes are perfect for:
- Easter dessert tables and Mother’s Day brunch
- Baby showers and birthday parties
- Dessert boards with fresh strawberries, brownies, cookies, and lemon bars
I love to serve these with my homemade strawberry frosting for a really delicious flavor combination. They are also great with cream cheese frosting or my mom’s vanilla buttercream.
I hope these Banana Cupcakes become a family favorite. If you try them, I’d love to know what you think. Please leave a comment and a 5-star rating below. I read them all, and it really helps other home bakers, too. Don’t forget to save this recipe for later and share it with anyone who loves banana desserts.
Banana Cupcakes
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Ingredients
- 1½ cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup butter softened
- 1½ cups ripe bananas mashed
- 2 large eggs
Instructions
CUPCAKES
- Preheat the oven to 350-degrees. Prepare a muffin tin with cupcake liners or cooking spray.
- In a large mixing bowl, sift together the dry ingredients.1½ cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon
- In another bowl, beat the eggs until fluffy. Whisk in the butter, mashed bananas and vanilla. (You can use a mixer if you like).)1/2 cup butter , 1½ cups ripe bananas , 2 large eggs
- Gently mix the wet ingredients into the dry ingredients, taking care not to overmix.
- Divide the batter evenly between the wells in the muffin pan.
- Bake 15-20 minutes until a toothpick comes out clean. Remove from the oven and set on a wire rack to cool for 10 minutes, before removing from the pan to cool completely.
Nutrition
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That mascarpone frosting is the perfect topping to these delicious banana cupcakes. They look amazing!
Thanks for stopping by and leaving a sweet comment Trish – the frosting is totally out of this world!
these look so yummy and beautiful as well
Thanks so much for taking the time to leave me a sweet comment Angie! 🙂