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 This Recipe
- Moist, tender crumb. Mashed ripe bananas and a bit of buttermilk keep these cupcakes soft and moist, so they stay enjoyable even a day or two after baking instead of drying out like some yellow cakes can.
- Big banana flavor. With a full cup of mashed banana in the batter, you actually taste the fruit in every bite. The vanilla and sugar support the flavor without making the cupcakes cloyingly sweet, so they pair well with many different frostings.
- Great for using up ripe bananas. Instead of making the same loaf of banana bread, you can portion the batter into cupcakes that bake quickly, cool faster, and are easier to share, transport, and freeze individually.
Ingredient Notes
- Unsalted butter – Softened butter is beaten together with the sugar to create an airy base for the batter. Unsalted butter lets you control the salt level, but in a pinch, salted butter will work with a slight reduction in added salt.
- Granulated sugar – White sugar sweetens the cupcakes and helps create a tender crumb. If you like a bit more caramel depth, you can replace a couple of tablespoons with light brown sugar.
- Vanilla extract – Vanilla enhances the banana flavor and rounds out the sweetness. Use pure vanilla extract if possible for the best flavor, though a good-quality imitation vanilla will still work.
- Mashed banana – Very ripe bananas with lots of brown speckles on the peel are best; they mash more easily and provide a stronger banana flavor. Mash them until mostly smooth but with a few small bits for texture.
- Buttermilk – Buttermilk adds a gentle tang and extra moisture, working with the baking soda to create a lighter crumb. Shake it well before measuring. If you don’t have buttermilk, you can stir a spoonful of lemon juice or vinegar into regular milk and let it sit briefly as a quick substitute.
Steps to Make Banana Cupcakes
- Prepare your pans by lining cupcake tins with paper liners and mixing up all your ingredients so the batter can come together smoothly without pausing mid-way.
- Whisk the dry ingredients together in one bowl so the flour, leaveners, and salt are evenly distributed before they meet the wet ingredients.
- Cream the softened butter and sugar until very light and fluffy; this step traps tiny air bubbles that help keep the cupcakes tender and give them a nice, even rise.
- Add the eggs one at a time, beating well and scraping down the bowl as needed so the mixture stays smooth and emulsified, then blend in the vanilla.
- Combine the mashed bananas with the buttermilk so they’re ready to add in stages; this keeps the batter from becoming overworked as you alternate wet and dry ingredients.
- Add the dry ingredients and the banana mixture in alternating portions, mixing on low speed just until the batter is smooth and no dry flour streaks remain.
- Fill the cupcake liners no more than about two-thirds full so they have room to rise without overflowing, smoothing the tops gently if needed for even baking.
- Bake until the cupcakes are puffed, lightly golden at the edges, and a toothpick inserted in the center comes out with just a few moist crumbs. Cool them on a rack before dusting with powdered sugar or adding your favorite frosting.
Pro Tips
- Ripen bananas faster by placing them in a paper bag for a day or two, or bake whole unpeeled bananas briefly until the skins darken if you need soft ripe bananas in a hurry.
- Avoid overmixing once the flour is added. Mix just until the batter is smooth; overworking it can make the cupcakes tough instead of tender.
- Rotate the pans during baking if your oven has hot spots so all the cupcakes bake and brown evenly.
- Cool the cupcakes completely before piping or spreading frosting so the topping doesn’t melt and slide off.
Recipe Variations
- Banana chocolate chip cupcakes. Fold a handful of semisweet or mini chocolate chips into the batter just before portioning it into the liners. The chocolate adds richness and contrast to the fruity banana flavor and makes the cupcakes feel more dessert-like.
- Banana nut cupcakes. Stir in chopped pecans or walnuts for a bit of crunch and classic banana bread flavor. Toasting the nuts first deepens their flavor and keeps them from tasting flat in the baked cupcakes.
- Banana spice cupcakes. Add a little cinnamon, nutmeg, or a pinch of allspice to the dry ingredients for a warm, cozy flavor profile that’s perfect in cooler months. A cream cheese or brown sugar frosting pairs especially well with the spiced version.
- 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: Once fully cooled, store the cupcakes in an airtight container at room temperature for a day, or refrigerate for up to 4 days if they’re frosted with cream cheese or another perishable icing. Keep them covered to prevent them from drying out or absorbing refrigerator odors.
- Freeze: Arrange unfrosted cupcakes on a baking sheet and freeze until solid, then transfer them to freezer bags or containers. Label with the date and freeze for up to 2 months. Thaw at room temperature in the closed container, then frost or dust with powdered sugar just before serving.
- Refresh: If the cupcakes feel a little firm after chilling or freezing, let them come to room temperature and, if desired, warm them briefly in a low oven or for a few seconds in the microwave. This softens the crumb and brings back a just-baked texture without overcooking.
Banana Cupcakes
Bake a batch of delicious banana cupcakes! Moist and full of banana flavor, they’re sure to be a hit with everyone!
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
Calories: 178kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 143mgPotassium: 76mgFiber: 1gSugar: 16gVitamin A: 201IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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.
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