Banana Cupcake Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Servings
12 cupcakes without frosting
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Calories
269 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Banana Cupcake Recipe
Description
Banana cupcakes start with very ripe, well-mashed bananas to ensure natural moisture and banana flavor. The batter blends melted butter and oil with granulated and brown sugars, eggs, and vanilla extract, then buttermilk is added to provide acidity and richness that contribute to the cake’s tender crumb. Dry ingredients including all-purpose flour, baking powder, baking soda, and salt are folded in gently to avoid over-mixing, which could produce dense cupcakes.
The cupcakes are baked at 350°F until a toothpick inserted in the center comes out clean or with moist crumbs. This careful baking gives cupcakes with a soft, moist texture and pronounced banana taste. The recipe can be made in standard cupcake liners, filling them about three-quarters full to avoid overflow.
These cupcakes can be served plain or frosted with various options such as brown butter, cream cheese, or buttercream frostings, depending on preference. They keep for several days when stored airtight at room temperature or refrigerated, and can also be frozen for longer storage.
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 oil or vegetable or canola oil
- ⅔ cup granulated sugar
- ½ cup light brown sugar firmly packed
- 2 egg room temperature preferred, large
- 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 frosting see notes for some of my other recommendations, brown butter or your favorite
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).
Notes
- The cupcakes maintain best freshness stored in an airtight container at room temperature for up to two days or refrigerated for up to six days.
- These banana cupcakes freeze well for several months when wrapped tightly.
- Frosting options include brown butter, cream cheese, buttercream, chocolate, or peanut butter frosting to suit different tastes.
- Using well-ripened bananas ensures optimal sweetness and moisture in the cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes without frosting
Amount Per Serving
Calories 269 kcal
% 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.
User Reviews
Overall Rating
5
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