Banana Cupcakes
Posted Aug 07, 2023, Updated Dec 04, 2023
This post may contain affiliate links. Please read our disclosure policy.
These banana cupcakes are moist with a perfect crumb and rich banana flavor. They’re easy to make (no mixer required), and best served topped with the best cream cheese frosting.
The next time you have some overripe bananas, consider trying something new (don’t worry banana bread, I still love you), and make these banana cupcakes!
They’re just as yummy as banana cake only in single-serving portions, making them perfect to serve at a party or brunch!
Banana Cupcakes: Ingredients & Substitutions
- All-purpose flour. Cake flour can be used in place of all-purpose flour for a slightly lighter texture.
- Salted butter. Unsalted butter works well. You can also substitute up to half of the butter with canola oil or applesauce.
- Granulated sugar. regular white or organic cane sugar both work well.
- Light brown sugar. for a bolder molasses taste use dark brown sugar.
- Sour Cream. full-fat Greek yogurt or regular plain yogurt work well in place of sour cream.
- Whole Milk. 2% milk or half and half are good substitutes for whole milk.
How to Make Banana Cupcakes
In a medium bowl, mix together flour, baking soda, sea salt and cinnamon. Set aside.
Then, mash the bananas in a large bowl. I prefer to do this first to ensure I mash them well and don’t leave any large lumps.
Next, add the melted butter, vanilla granulated sugar and brown sugar and stir or whisk until the sugar is dissolved.
Next, add the eggs, sour cream and milk and stir or whisk until combined.
Then, add the dry ingredients to the wet ingredients and stir until the mixture is homogenous (uniform throughout). Make sure there are no pockets of dry ingredients sneakily hiding in the wet mixture.
Bake & Cool
Once the batter is finished, pour ¼ cup into each lined well of the prepared muffin tins, spacing them out so you will have 9 per tin.
Note: I prefer to bake this recipe in two muffin tins. Spreading out the banana cupcakes while baking helps them rise better. So, I recommend using 2 muffin tins and baking 9 in each pan. This recipe makes 18 cupcakes.
Bake the banana cupcakes in the preheated oven for 13-16 minutes, or until a toothpick inserted in the center comes out clean and the tops lightly spring back when touched.
Then, remove the cupcakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Frost & Serve
Once cool, frost these banana cupcakes with your favorite frosting and serve. Here are some suggestions:
- Homemade cream cheese frosting (my top suggestion)!
- Vanilla Buttercream Frosting
- Vanilla frosting (great for decorating)
- Chocolate buttercream frosting
Once frosted, transfer the banana cupcakes to a serving plate and chill them in the refrigerator until ready to serve. They are best served slightly chilled.
How to store banana cupcakes
Store these cupcakes in an airtight container in the refrigerator for up to a week. Serve at room temperature or chilled.
To Freeze
To freeze, follow the recipe and let the banana cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve.
Thaw them at room temperature (do not microwave or heat in the oven).
Banana Cupcakes Recipe FAQs
Yes, double the ingredients and the recipe will make 36 cupcakes. You will need at least 3 muffin tins to bake a double batch, or you can bake them one batch at a time in one muffin tin, just make sure it is fully cooled before filling the wells for each subsequent batch.
To ensure your cupcakes are fluffy, do not over-mix the batter. Also, check and make sure your leavening agents are fresh.
2 large, overripe bananas yields 1 ½ cups mashed banana.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Banana Cupcakes Recipe
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 2 overripe bananas mashed (about 1 ½ cups)
- ½ cup salted butter melted
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs room temperature
- ¼ cup sour cream room temperature
- 2 tsp pure vanilla extract
- ½ cup whole milk room temperature
- Cream cheese frosting
Instructions
- Preheat oven to 375 degrees F. Line 9 wells of two standard muffin pans with cupcake liners and lightly grease, set aside.
- In a medium bowl, mix together flour, baking soda, sea salt and cinnamon. Set aside.
- In a large bowl, mash bananas.
- Add melted butter, vanilla granulated sugar and brown sugar and stir until the sugar is dissolved.
- Add eggs, sour cream and milk and stir until combined.
- Then, add the dry ingredients to the wet ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
- Pour ¼ cup batter into each lined well of the prepared muffin tins, spacing them out so you will have 9 per tin (this helps them rise better).
- Bake in the preheated oven for 13-16 minutes, or until a toothpick inserted in the center comes out clean and the tops lightly spring back when touched.
- Remove the cupcakes from the oven and let them cool in the pans for 5 minutes before transfer them to a wire rack to cool completely.
- Frost
- Follow this recipe for cream cheese frosting and make the frosting. https://joyfoodsunshine.com/cream-cheese-frosting/
- Pipe it onto the cupcakes once they have completely cooled.
Notes
- All-purpose flour. Cake flour can be used in place of all-purpose flour for a slightly lighter texture.
- Salted butter. Unsalted butter works well. You can also substitute up to half of the butter with canola oil or applesauce.
- Granulated sugar. regular white or organic cane sugar both work well.
- Light brown sugar. for a bolder molasses taste use dark brown sugar.
- Sour Cream. full-fat Greek yogurt or regular plain yogurt work well in place of sour cream.
- Whole Milk. 2% milk or half and half are good substitutes for whole milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved how moist and fluffy this turned out! I definitely impressed my family with this recipe and sure this will be on repetition 🙂 Thanks for sharing the recipe.
Thank you Sarah!