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Homemade banana cupcakes that are extra fluffy and moist are the ultimate dessert! Swirled on top is a tangy cream cheese frosting that makes these so perfect that you won’t be able to stop at just one!
If you love bananas, then you are in for a real treat. With that classic banana taste with a subtle hint of cinnamon, these are a home run dessert! And if you love these, you should totally try these Cookies, Brownies, and Banana Pudding!
Soft, Fluffy, and Delightful Banana Cupcakes
I get giddy when I see my bananas on my counter turning brown! The number of banana recipes to make is endless and this one takes the (cup)cake! (Pun totally intended.) In fact, sometimes, I buy bananas with the sole purpose of letting them get ripe so that I can bake up a storm. They add such an amazing flavor and texture to baked goods. These homemade banana cupcakes are so moist and delicious I just know that you (and everyone else!) will love them!
Banana bread is usually the first thing that people think of when it comes to ripe bananas. But look no more! These banana cupcakes will become your new go-to. They are not as dense as banana bread and they are so moist with a subtle hint of cinnamon. Combine that with this delicious tried and true cream cheese frosting that is so rich and velvety smooth and you won’t be able to resist making them again and again. Once you pipe that frosting and top it with a single dried banana chip, they will look as if they were baked by a professional pastry chef!
What’s in Easy Banana Cupcakes?
Quick and easy, these cupcakes will take those browned bananas that you have and turn them into a delightful treat! Most of these ingredients are pantry staples that you will already have in your kitchen. See the recipe card below for a list of exact measurements.
- All purpose flour: This is your base for the cupcake. Don’t use cake flour, it will be too light.
- Baking soda: This is what makes your cupcakes rise.
- Cinnamon: Adds in a delicious hint of cinnamon flavor but its not too overpowering!
- Salt: Brings out the flavors in the cupcake.
- Butter: Use unsalted butter that is softened.
- Granulated sugar: Brings sweetness to the cupcakes!
- Brown sugar: Mixing brown sugar and regular sugar bring a delightful, sweet taste. The brown sugar also adds to the moisture.
- Eggs: Use large eggs that are at room temperature
- Sour cream: This helps add to the moisture of the cupcake.
- Vanilla extract: This will add a slight vanilla hint that complements the other flavors.
- Buttermilk: You can use buttermilk that you already have or try making this homemade buttermilk! Make sure it is at room temperature when you begin!
- Ripe bananas: Mash these up well so that you don’t have large chunks in the batter.
Cream Cheese Frosting Ingredients
- Cream cheese: Take this out before hand so that it can soften at room temperature. It will have less clumps and your frosting will come out smooth!
- Butter: Use unsalted butter that is softened at room temperature.
- Vanilla extract: Adds a subtle hint of vanilla flavor without being too much.
- Salt: This makes it so the frosting isn’t too sweet!
- Powdered sugar: Using this instead of granulated sugar is what will get that smooth texture!
How to Make Homemade Banana Cupcakes
This recipe is simple enough for anyone to try but the results are anything but plain! You will love how easy these banana cupcakes are to make and in the end, look so beautiful you almost don’t want to ruin them by eating them.
- Prep: Preheat the oven to 350°. Line a cupcake pan with cupcake liners and set aside.
- Mix dry ingredients: In a medium bowl sift the flour, baking soda, cinnamon, and salt together. Set aside.
- Combine sugars and wet ingredients: In the bowl of a mixer use the paddle attachment to beat the butter, granulated sugar and brown sugar until fluffy. Add in the eggs one at a time and beat until combined. Stir in the sour cream and vanilla until just combined.
- Add in milk and bananas: Add the buttermilk and mashed bananas and mix on low until just combined. Be sure to scrape down the bowl entirely a few times before adding in the dry ingredients. Add the dry ingredients and mix on low until smooth.
- Scoop and cool: Use a cookie scoop to scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
How to Make Cream Cheese Frosting
- Beat cream cheese and butter: In the bowl of a mixer, beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
- Mix: Add the vanilla, salt and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed without it making a mess. Beat until smooth.
- Pipe: Use a piping bag to pipe onto the cooled cupcakes, or spread with a knife.
Tips for the Best Banana Cupcakes
Banana cupcakes are a flavorful dessert that is lighter than banana muffins but delivers the same bright banana flavor. The recipe is simple and straightforward but here are some tips to make it even easier!
- Room temperature ingredients: Prepare a couple hours before starting the recipe by setting your butter, eggs, sour cream, buttermilk, and cream cheese on the counter to come to room temperature. Using room temp ingredients will help everything blend together easier for a nice smooth batter and frosting.
- Ripe bananas: The browner the banana, the sweeter the flavor! This recipe is a great way to use your old bananas that are sitting on your counter. If you don’t have browning bananas you can put less ripe ones in a closed brown paper bag on the counter overnight to ripen quicker. In a pinch you can even peel the bananas and microwave them for 30-45 seconds for them to get soft and sweeter.
- Mashed bananas: Use the back of a fork to really mash up your bananas. The smoother the texture of the mashed banana, the smoother your batter will be.
- Don’t overfill cupcake liners: Only fill the cupcake liners 2/3 full. Any more full than that can result in the cupcakes spilling over and sticking to the pan.
Have Some Variations in your Cupcakes
You will be baking these so often, you may want to switch things up a bit! Here are a few ideas for some different things you can add to these amazing banana cupcakes!
- Garnish: In these cupcakes, I have garnished them with a single dried banana chip. If you don’t have that on hand, cut fresh bananas right before serving (so they don’t go brown) and use them on top! Or try out a few different nuts or some mini chocolate chips!
- Batter add-ins: Not only can you change up the garnish but you can add in a few things to the batter! Again, try some walnuts or chocolate chips or even some shredded coconut!
Storing Homemade Cupcakes
If you want to make these ahead of time or if you have leftovers, I have come up with a few helpful storing tips! Banana cupcakes are a great option to make ahead and frost later.
- Room temperature: Unfrosted cupcakes can be stored at room temperature in an airtight container or a large ziplock bag for about 5-7 days.
- Refrigerator: Frosted cupcakes can be stored in the fridge in an airtight container for 3-5 days. Allow to sit at room temperature for 30 minutes before serving.
- Freezer: Unfrosted cupcakes can be frozen for up to 3 months. It’s best to put them in a ziplock bag inside an airtight container and bring to room temperature before frosting.
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Preheat the oven to 350°. Line a cupcake pan with cupcake liners and set it aside.
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In a medium bowl sift the flour, baking soda, cinnamon, and salt together. Set aside.
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In the bowl of a mixer use the paddle attachment to beat the butter, granulated sugar, and brown sugar until fluffy. Add in the eggs one at a time and beat until combined. Add the sour cream and vanilla until just combined.
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Add the buttermilk and mashed bananas and mix on low until just combined. Be sure to scrape down the bowl entirely a few times before adding in the dry ingredients. Add the dry ingredients and mix on low until smooth.
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Use a cookie scoop to scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
Cream Cheese Frosting
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In the bowl of a mixer, beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
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Add the vanilla, salt and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed without it making a mess. Beat until smooth.
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Use a piping bag to pipe onto the cooled cupcakes, or spread with a knife.
Serves: 18
Calories364kcal (18%)Carbohydrates53g (18%)Protein3g (6%)Fat16g (25%)Saturated Fat10g (50%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol64mg (21%)Sodium252mg (11%)Potassium111mg (3%)Fiber1g (4%)Sugar40g (44%)Vitamin A554IU (11%)Vitamin C1mg (1%)Calcium39mg (4%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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