Banana Cupcakes Recipe

Ready to turn your overripe bananas into something seriously delicious? Forget the banana bread; let’s dive into these dreamy banana cupcakes that will have you doing a little happy dance in your kitchen!

I adore making banana cupcakes because they are wonderfully moist and just the right amount of sweet—so much so that I could almost call them banana cake. Thanks to the combination of very ripe bananas and an astonishing (and probably slightly unhealthy) amount of packed light brown sugar, I am quite pleased to serve these cupcakes as a dessert.

My recipe for each cupcake utilizes well over a half cup of batter, which allows for an extremely tall and fluffy end result.

Banana Cupcakes Recipe Ingredients

• All-purpose flour: Provides structure and texture; source of carbohydrates.
• Bananas: Natural sweetness and moisture; rich in potassium and fiber.
• Granulated sugar: Adds sweetness and helps with texture and browning.
• Brown sugar: Adds moisture and richness; enhances caramelized flavors.
• Butter: Provides fat for moisture and tenderness; adds a creamy flavor.
• Eggs: Bind ingredients; provide protein and rich texture.
• Buttermilk: Adds moisture and a slight tang; reacts with baking soda for rise.

Banana Cupcakes Recipe Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 medium ripe bananas, mashed (about 1 and 1/2 cups)
• 1/4 cup (60ml) buttermilk, at room temperature
• 1/2 cup (100g) packed light brown sugar

How to Make this Banana Cupcakes Recipe

1. Set your oven to 350°F (177°C) to preheat. Prepare a 12-cup muffin pan by lining it with cupcake liners.

2. In a medium-sized bowl, mix together the flour, the baking powder, the baking soda, and the salt.

3. In a big mixing bowl, use an electric mixer on medium speed to beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

4. Add the eggs, one at a time, beating well after each addition, and then mix in the vanilla extract.

5. Incorporate the mashed bananas into the wet ingredients, ensuring thorough unification.

6. In three portions, first stir the dry components into the wet components. Then, stir in the buttermilk, then in what must surely be the very last ingredient that a reasonable human would want to add to a mixture involving buttermilk and enough flour to be a bread, the brown sugar. After these maneuvers, the next and final step is to mix until combined. Yes, and that’s all she wrote. There’s no extra step to ensure a certain texture, no secret to making this cake any fluffier or denser.

7. Separate the batter evenly between the lined cupcake molds, filling them each about two-thirds full.

8. Preheat the oven to 350 degrees F; grease and flour an 8-inch round cake pan. In a mixing bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating each in well before adding the next. Stir in the vanilla. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients alternately with the buttermilk to the batter. Beat on low speed in the mixer just until the batter is blended. Turn the batter into the prepared pan.

9. Take the cupcakes from the oven and let them sit in the pan for 5 minutes so they can cool.

10. After baking, let the cupcakes cool before serving or frosting. To cool them completely, remove them from the pan and place them on a wire rack. They should be on that rack for at least 10–15 minutes. During that time, you can—and many people do—make the frosting. After the 10–15 minute timer goes off, remove the cupcakes from the oven.

Banana Cupcakes Recipe Equipment Needed

1. Oven
2. 12-cup muffin pan
3. Cupcake liners
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula
10. Wire rack for cooling

FAQ

• Can I use whole wheat flour instead of all-purpose flour?It is possible to use whole wheat flour in place of all-purpose, but the resulting baked good is coarser and denser. When using whole wheat flour, you may need to add more liquid during mixing.
• Can I freeze these banana cupcakes?Definitely! Tightly wrap them and place them in the freezer for a maximum of 3 months. When you are ready to savor them, let them sit at room temperature until they are thawed.
• What can I use instead of buttermilk?In the absence of buttermilk, you can substitute with an equal measure of plain yogurt or 1/4 cup milk mixed with 3/4 teaspoon of lemon juice or vinegar (let it sit 5 minutes before using in the recipe).
• How ripe should the bananas be?To guarantee sweetness and moisture, the bananas ought to be very ripe and have a lot of brown spots.
• Can I add nuts or chocolate chips?Indeed, incorporating 1/2 cup of chopped nuts or chocolate chips can bring added flavor and texture to your cupcakes.
• How should I store these cupcakes?Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Can I make these cupcakes vegan?Try a flax egg instead of the regular eggs and a plant-based butter and milk substitute. The results may vary.

Banana Cupcakes Recipe Substitutions and Variations

All-purpose flour: For a denser texture, you can use whole wheat flour in the same amount.
Buttermilk: Substitute an equal amount of sour cream or plain yogurt in place of buttermilk, or use this recipe for buttermilk: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let the mixture sit for 5 minutes, then use in place of buttermilk.
Coconut sugar is a great substitute for granulated sugar because it shares the same texture and has a very similar flavor. Brown sugar will work in a pinch, but it has more moisture and a deeper flavor, which could alter the taste of whatever you’re baking.
Unsalted butter: Replace with an equal amount of margarine or coconut oil, for a dairy-free alternative, in this recipe.
Eggs: For a vegan option, utilize flax eggs. To make flax eggs, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg needed. Let it sit for 5 minutes. This is a great egg substitute for baking!

Pro Tips

1. Banana Ripeness For the best flavor and natural sweetness, use overripe bananas. They should have lots of brown spots and be very soft.

2. Proper Mixing When combining the dry ingredients with the wet mixture, avoid overmixing. Stir just until the ingredients are combined to prevent dense muffins.

3. Buttermilk Substitute If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to milk and letting it sit for 5 minutes.

4. Enhance Flavor Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for extra depth of flavor.

5. Extra Moisture To ensure moist cupcakes, don’t overbake. Check for doneness a few minutes early by inserting a toothpick into the center; it should come out with a few moist crumbs.