Banana Cupcakes

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 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. 

three Banana Cupcakes with 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!

4 Banana Cupcakes with frosting, one with a bite taken out of it

Banana Cupcakes: Ingredients & Substitutions

overhead view of the ingredients in this Banana Cupcakes recipe
  • 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.
a banana cupcake on a plate with a bite taken out of it

How to Make Banana Cupcakes

In a medium bowl, mix together flour, baking soda, sea salt and cinnamon. Set aside.

two photos showing how to make banana cupcakes - mixing dry ingredients

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.

mashed banana in a bowl to make this Banana Cupcakes Recipe

Next, add the melted butter, vanilla granulated sugar and brown sugar and stir or whisk until the sugar is dissolved.

two photos showing how to make banana cupcakes - combining wet ingredients & sugars

Next, add the eggs, sour cream and milk and stir or whisk until combined.

two photos showing how to make banana cupcakes - adding eggs, milk and sour cream

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.

two photos showing how to make banana cupcakes - combining wet and dry ingredients

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.

banana cupcakes in a muffin tin before and after baking

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.

8 Banana Cupcakes Recipe on a wire cooling rack

Frost & Serve

Once cool, frost these banana cupcakes with your favorite frosting and serve. Here are some suggestions:

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.

5 Banana Cupcakes, frosted and topped with fresh bananaas

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).

6 Banana Cupcakes, frosted and topped with fresh bananas

Banana Cupcakes Recipe FAQs

Can I double this recipe?

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.

What makes a cupcake Fluffy?

To ensure your cupcakes are fluffy, do not over-mix the batter. Also, check and make sure your leavening agents are fresh.

How many bananas make 1 ½ cups mashed banana?

2 large, overripe bananas yields 1 ½ cups mashed banana.

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Banana Cupcakes Recipe

Laura
 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. 
5 from 6 votes
Course cake, cupcakes, Dessert
Cuisine American
Servings 18 Cupcakes
Calories 165
Prep Time15 minutes
Cook Time15 minutes
Cooling1 hour
Total Time1 hour 30 minutes

Ingredients 
 

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

* Nutrition information calculated for the cupcakes plain without frosting. 
Ingredient 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.
Store
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).

Nutrition

Serving: 1cupcake | Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 146mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 6 votes (5 ratings without comment)

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2 Comments

  1. 5 stars
    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.