Banana Cupcakes
Bake a batch of delicious banana cupcakes! Moist and full of banana flavor, they’re sure to be a hit with everyone!
These banana cupcakes are soft, moist, and full of rich banana flavor—perfect for bake sales, parties, or anytime you have a few overripe bananas to use up. The batter is simple and uses basic baking staples, along with mashed ripe bananas and a splash of buttermilk for added moisture.
Top them however you like: a light dusting of powdered sugar, a drizzle of icing, or a swirl of your favorite frosting. They’re just as good plain as they are dressed up, and they freeze well, too—ideal for making ahead.
What You’ll Like About Them
Moist and fluffy. Buttermilk and mashed banana keep the crumb tender and soft.
Full of banana flavor. Each bite is naturally sweet and banana-rich—no flavoring needed.
Great for any occasion. Serve as dessert, snacks, or treats for a bake sale or brunch.
Customizable. Easy to change up with spices, nuts, or your favorite frosting.
Ingredient Notes
- Flour: All-purpose flour provides a sturdy structure—measure by weight if possible.
- Leavening: A mix of baking powder and baking soda ensures a light, even rise.
- Butter: Use unsalted butter, softened, for best creaming results.
- Sugar: Granulated sugar adds sweetness and helps the cupcakes brown.
- Eggs: Room temperature eggs mix more evenly into the batter.
- Vanilla: Adds a warm background note—pure vanilla extract is ideal.
- Bananas: Ripe bananas (with brown spots) give the cupcakes their signature flavor.
- Buttermilk: Keeps the crumb moist and tender—substitute with milk + lemon juice if needed.
Steps to Make Banana Cupcakes
- Preheat the oven to 350°F and line two muffin tins with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- In a separate bowl, combine the mashed banana and buttermilk.
- Add one-third of the dry ingredients to the batter, then half of the banana mixture. Repeat, ending with the remaining dry ingredients.
- Spoon the batter into the muffin cups, filling each about halfway full.
- Bake for 18 to 24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack. Dust with powdered sugar, drizzle with icing, or frost as desired.
Tips
- Use ripe bananas. The darker the peel, the sweeter and more flavorful the cupcakes will be.
- Don’t overmix. Mix just until combined for tender cupcakes with a light texture.
- Test for doneness. A toothpick should come out clean or with just a few moist crumbs.
- Cool before frosting. Let the cupcakes cool completely before adding any icing or frosting.
Recipe Variations
- Spices: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg—or use 1½ teaspoons of pumpkin or apple pie spice.
- Nuts: Fold in 1 cup of finely chopped pecans or walnuts for added texture.
- Icing: Top the cupcakes with cream cheese frosting or a vanilla buttercream.
Serving Suggestions
- Serve plain, dusted with powdered sugar, or frosted for dessert.
- Add to a brunch buffet or pack in lunchboxes for a sweet treat.
- Pair with coffee or tea for an afternoon pick-me-up.
- Bring to bake sales or parties—they’re easy to transport and serve.
How to Store
Refrigerate: Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days if frosted.
Freeze: Freeze unfrosted cupcakes in a freezer bag or container for up to 2 months. Thaw at room temperature.
To Reheat: Bring to room temp or warm briefly in the microwave for a soft, just-baked texture.
Banana Cupcakes
Ingredients
- 2 1/4 cups all-purpose flour, (284 grams )
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup unsalted butter, (113 grams), softened
- 1 1/4 cups granulated sugar, (248 grams)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup mashed banana, about 3 large ripe bananas
- 1/4 cup buttermilk, well shaken
Instructions
- Heat the oven to 350°F and line two 12-cup muffin tins with cupcake liners.
- Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a mixing bowl with an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Combine the banana and buttermilk in a cup or bowl.
- Beat in 1/3 of the flour mixture, then half of the banana and buttermilk mixture. Repeat with another 1/3 of the flour and the remaining banana and buttermilk mixture, then add the remaining flour and beat until well blended.
- Spoon the batter into the prepared muffin tins, filling them about 1/2 full.
- Bake the cupcakes for 18 to 24 minutes, until a wooden toothpick inserted into a cupcakes comes out clean.
- Cool on a rack and enjoy with powdered sugar or icing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
