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Banana Cupcakes
5 from 12 votes

Banana Cupcakes

Banana Cupcakes made with cake flour, ripe mashed bananas, and warm spices produce a tender crumb with moist texture. The batter is enriched with butter, sour cream, and sugars, yielding a balanced sweetness and subtle tang. Baked to golden tops, they are finished with cream cheese frosting and garnished with pecans, offering a creamy and nutty complement to the banana flavor, suitable for dessert or snacks.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Course: Cake

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

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  1. Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt and cinnamon.
  3. 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.
  4. Add in sour cream, vanilla and eggs and mix until combined.
  5. Gradually add the flour mixture to the butter mixture and mix until just combined.
  6. Fold in the mashed bananas until incorporated, taking care to not over mix.
  7. Use a large cookie scoop (about 3 tablespoons) to divide the batter between the prepared muffin cups.
  8. 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.
  9. 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.