5.0 from 84 votes
Banana Cupcake Recipe
My banana cupcake recipe yields the best moist cupcakes you'll ever try in under 60 minutes! Recipe includes a how-to video!
Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings: 12 cupcakes without frosting
Calories: 269 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 ½ cups well-mashed very ripe bananas (this is typically 3 bananas for me)
- ¼ cup unsalted butter melted and cooled at least 5 minutes
- ¼ cup avocado, vegetable, or canola oil
- ⅔ cup granulated sugar
- ½ cup light brown sugar firmly packed
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup buttermilk room temperature preferred (click the link to make a buttermilk substitute if needed)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 batch brown butter frosting or your favorite frosting see notes for some of my other recommendations
Instructions
- Preheat your oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside.
- Make sure bananas are very well mashed (I often start with a fork or potato masher and then switch over to my mixer) then add melted butter, oil, and sugars and stir very well to combine.
- Add eggs and vanilla extract and stir well, then stir in buttermilk.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to batter and use a spatula to gently fold together until combined. Batter should be completely combined, but don’t over-mix or your cupcakes may be dense and dry!
- Portion batter into cupcake liners, filling each ¾ full. If you have extra batter, discard or make additional cupcakes.
- Transfer to 350F (175C) oven and bake for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before frosting with my brown butter frosting (or see other options in my notes).
Cup of Yum
Notes
- Other great frosting choices include:
- I used the Wilton 8B tip to frost the cupcakes in the photos.
- Store cupcakes in an airtight container at room temperature for up to two days or in an airtight container in the refrigerator for up to 6 days. Cupcakes may also be frozen for several months.
- Cream Cheese Frosting
- Chocolate Cream Cheese Frosting
- Buttercream frosting
- Swiss Meringue buttercream
- Chocolate Frosting
- Peanut Butter frosting
Nutrition Information
Serving
1cupcake without frosting
Calories
269kcal
(13%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
163mg
(7%)
Potassium
206mg
(6%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
184IU
(4%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes without frosting
Amount Per Serving
Calories 269
% Daily Value*
| Serving | 1cupcake without frosting | |
| Calories | 269kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 163mg | 7% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.