Banana Cupcakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 cupcakes
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Course
Cake
Banana Cupcakes
Description
This recipe combines cake flour with baking powder and soda plus spices like ground cinnamon to create a well-leavened batter with a lightly spiced aroma. The use of butter, granulated and brown sugars, sour cream, and vanilla extract enriches the batter, adding moisture, sweetness, and depth. Incorporating ripe mashed bananas introduces natural sweetness and fruit flavor that keeps the cupcakes moist.
The cupcakes bake to a golden-brown color developing a tender crumb that’s neither dense nor dry. After cooling, cream cheese frosting adds a smooth and tangy contrast that balances the sweet banana notes. Chopped pecans sprinkled on top bring texture and a mild nuttiness to each bite. These cupcakes are well suited for casual occasions, afternoon teas, or as a quick dessert.
Leftover cupcakes can be refrigerated for a few days or frozen unfrosted for longer storage. Thaw and bring to room temperature before frosting. This baking formula tolerates the use of all-purpose flour as a substitute, though the texture will be slightly firmer. Avoid overmixing the batter once bananas are folded in to keep the cupcakes tender.
Ingredients
- 1 cup cake flour plus 2 tablespoons
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt fine
- 1 teaspoon ground cinnamon
- ½ cup butter softened, unsalted
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 2 large egg
- 2 large banana peeled, and mashed, ripe
- cream cheese frosting for topping
- pecans for garnish, chopped
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy - about 4 minutes.
- Add in sour cream, vanilla and eggs and mix until combined.
- Gradually add the flour mixture to the butter mixture and mix until just combined.
- Fold in the mashed bananas until incorporated, taking care to not over mix.
- Use a large cookie scoop (about 3 tablespoons) to divide the batter between the prepared muffin cups.
- Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a toothpick inserted in the middle of the cupcake comes out clean.
- Allow cupcakes to cool completely before frosting. Garnish with chopped pecans.
Notes
- You can substitute all-purpose flour for cake flour, though cupcakes may be slightly denser.
- Store leftover cupcakes in the refrigerator for up to 3 days; allow to come to room temperature before serving.
- Unfrosted cupcakes freeze well for up to 3 months; frosted cupcakes can freeze for up to 1 month.
User Reviews
Overall Rating
5
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