These are thick, fluffy banana cupcakes bursting with real banana flavor in every bite - the kind you catch yourself thinking about the next morning. I started making them the autumn after I found three spotted bananas on my counter and couldn't face another loaf of banana bread. Good thing I went looking for something different.
If you love easy, cozy bakes like my Apple Spice Cupcakes or even a quick Chocolate Mug Cake, you're going to want to add this recipe to your regular rotation. And if you're on a bit of a baking streak, my Zucchini Cake is next on your list - same kind of quietly impressive, one-bowl magic.
Why You'll Love This Banana Cupcakes
These Banana Cupcakes check every box you could want in a homemade dessert. The batter comes together in one bowl with no complicated techniques, so even a beginner can pull these off without stress. Made with real overripe bananas, sour cream, and buttermilk, every cupcake bakes up incredibly soft and moist - and stays that way for days. The recipe makes 18, which means there's plenty for a crowd, a bake sale, or just a very happy week at home.
Then there's the cinnamon cream cheese frosting, which honestly might be the best part. It's tangy, warmly spiced, and just sweet enough without going over the edge. Pipe it high with a star tip or spread it on with a spatula - either way it looks like something straight out of a bakery window. Add a few banana slices or crushed Nilla Wafers on top and you've got a Banana Cupcakes that tastes as good as it looks.
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Banana Cupcakes Ingredients
Here's everything that goes into these Banana Cupcakes and why each piece matters.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes
- All-purpose flour : Forms the structure of the cupcakes. Spooning and leveling keeps you from accidentally packing in too much and ending up with something dry.
- Baking soda : Reacts with the acidic buttermilk and sour cream for lift and softness.
- Baking powder : Works alongside the baking soda for a nice, even rise.
- Ground cinnamon : Adds warm spice that pairs beautifully with banana. Subtle but makes a real difference.
- Salt (¾ teaspoon): Balances the sweetness and brings all the other flavors forward.
- Unsalted butter : Creamed butter builds a tender crumb and rich flavor. Room temperature is key - cold butter won't cream properly and you'll feel the difference in the texture.
- Packed light or dark brown sugar : Adds a gentle molasses depth and helps keep the cupcakes moist even the next day.
- Granulated sugar : Provides sweetness and helps create a light, fluffy texture when creamed with the butter.
- Large eggs : Bind everything together and add moisture. Room temperature eggs incorporate much more evenly than cold ones.
- Sour cream or plain yogurt :Adds tenderness and a gentle tang that makes the crumb richer. Either works perfectly here.
- Pure vanilla extract : Deepens the overall flavor. Real vanilla is worth it.
- Mashed ripe bananas : The star of the show. The more brown spots, the sweeter and more flavorful your cupcakes will be. Don't use bananas that are still yellow - they won't give you nearly the same depth of flavor.
- Buttermilk : Keeps the cupcakes ultra-moist and helps activate the leavening for a soft, fluffy crumb. It's one of the real secrets to that bakery-style texture.
For the Cinnamon Cream Cheese Frosting
- Full-fat brick cream cheese : Use full-fat block cream cheese only - the spreadable kind in tubs is too soft and the frosting won't hold its shape when piped.
- Unsalted butter : Blended with the cream cheese for a smooth, pipeable frosting that isn't too tangy on its own.
- Confectioners' sugar : Sweetens and thickens the frosting. Add the extra quarter cup if it feels too soft after mixing.
- Pure vanilla extract : Rounds out the flavor of the frosting.
- Ground cinnamon : Warm spice that makes the frosting taste like something really special.
- Salt : Just a pinch to balance all that sweetness.
- Optional: banana slices and/or crushed Nilla Wafer cookies: A pretty and delicious garnish. The Nilla Wafers add a wonderful little crunch against the soft frosting.
How to Make Banana Cupcakes
Follow these steps and you'll have beautiful Banana Cupcakes ready to frost.
Preheat the oven: Preheat to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, then line a second pan with 6 more liners. This recipe makes about 18 cupcakes total.
Whisk dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly combined. Set this bowl aside for now.
Cream butter and sugars: Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes. You want it light, pale, and fluffy - don't rush this step.
Add eggs, sour cream, and vanilla: Add the eggs, sour cream or yogurt, and vanilla extract. Beat on medium-high speed until fully incorporated and smooth.
Mix in the bananas: Beat in the mashed bananas until smooth. The batter might look a little curdled at this point - that's completely normal. Just keep going.
Add dry ingredients: With the mixer on low, gradually add the dry ingredient mixture and mix until just incorporated.
Pour in the buttermilk: Slowly pour in the buttermilk while the mixer is still on low. Mix until just combined, then stop. Don't overmix - it makes the cupcakes tough.
Fill the liners: Spoon the batter into the lined cupcake pans, filling each liner about ⅔ full. Don't overfill or they'll overflow as they bake.
Bake: Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. For mini cupcakes, bake for 11 to 13 minutes at the same temperature. Your kitchen is going to smell incredible.
Cool completely: Let the cupcakes cool in the pan on a wire rack for 20 minutes, then remove them and let them cool completely before frosting. Frosting warm cupcakes will melt everything right off.
Make the frosting: In a large bowl, beat the softened cream cheese and butter together on high speed until smooth and creamy, about 2 minutes.
Finish the frosting: Add the confectioners' sugar, vanilla, cinnamon, and salt. Beat on low for 30 seconds to prevent a powdered sugar cloud, then increase to high and beat for 2 full minutes until fluffy and smooth. If it's too soft, add up to ¼ cup more confectioners' sugar and beat again.
Chill if piping: If you want to pipe the frosting into pretty swirls, refrigerate it for at least 20 minutes first. Cold frosting holds its shape much better when it comes out of the piping bag.
Frost and garnish: Frost the cooled cupcakes using a piping bag fitted with a Ateco piping tip, or simply spread with a knife or offset spatula. Garnish with banana slices or crushed Nilla Wafer cookies if you like that little extra something.
Easy Swaps and Substitutions
Sour cream: Plain full-fat Greek yogurt works just as well and gives a very similar texture.
Buttermilk: No buttermilk? Stir ½ tablespoon of white vinegar or lemon juice into ½ cup of whole milk. Let it sit for 5 minutes, then use as directed.
Unsalted butter: Salted butter works in a pinch - just reduce the added salt in the recipe by about half.
Cream cheese frosting: Not a cream cheese fan? A simple vanilla buttercream or a whipped brown butter frosting would be delicious here too.
Brown sugar: Light and dark brown sugar are both fine. Dark brown adds a slightly deeper molasses flavor that's really nice with the banana.
Equipment For Banana Cupcakes
- 12-count Muffin Pan (you'll need two)
- Cupcake Liners
- Glass Mixing Bowl
- Whisk
- Electric Mixer - handheld or stand mixer with paddle attachment
- Silicone Spatula
- Piping Bag - reusable or disposable
- Banana Cupcakes Carrier
How to Store Leftover Banana Cupcakes
Because of the cream cheese frosting, these need to go in the refrigerator. Store them in an airtight container and they'll keep well for up to 5 days. Pull them out about 30 minutes before serving so they can come closer to room temperature - they taste noticeably better when they're not stone cold straight from the fridge.
To freeze unfrosted Banana Cupcakes, wrap each one individually in plastic wrap and pop them into a zip-top bag. They'll keep in the freezer for up to 3 months. Thaw overnight in the fridge, then frost when you're ready to serve.
Ways to Enjoy These Banana Cupcakes
With coffee or chai: The cinnamon frosting pairs so well with a warm drink. These are weekend morning perfection.
At a birthday party: Pipe the frosting high and sprinkle with crushed Nilla Wafers for a fun, bakery-style look that everyone will remember.
Alongside something chocolate: They sit beautifully next to Ube Crinkle Cookies or a simple chocolate dessert for a full spread.
As a gift: Pack them in a Banana Cupcakes carrier with a little ribbon. They travel well and genuinely make someone's day.
Expert Tips
Use the ripest bananas you can find. Brown, spotty bananas have more sugar and a much deeper flavor. If yours aren't ripe yet, bake them unpeeled at 300°F for about 20 minutes to speed the process along.
Measure flour correctly. Spoon it into your measuring cup and level off with a knife. Scooping straight from the bag packs in too much flour and leads to dry Banana Cupcakes.
Room temperature ingredients matter. Cold eggs and dairy don't mix as smoothly into the batter. Take everything out of the fridge about 30 minutes before you start.
Don't overmix. Once you add the dry ingredients, mix only until just combined. Overmixing develops too much gluten and makes the texture tough instead of tender.
Let cupcakes cool completely before frosting. Patience pays off here. Warm Banana Cupcakes will melt the frosting right off.
Chill the frosting before piping. Even 20 minutes in the fridge makes a huge difference if you want clean, tall, beautiful swirls.
FAQ
What is the secret to a good banana cake?
The secret is using bananas that are truly overripe - the more brown spots, the better. Very ripe bananas are sweeter and have a much deeper, more concentrated flavor. Pairing them with a fat like sour cream or buttermilk keeps the crumb tender and moist from the inside out. Don't skip either of those.
Can you add bananas to cupcake mix?
Yes, you can stir mashed ripe banana into a box of vanilla or yellow cupcake mix for a quick shortcut. Reduce the oil or water slightly to account for the extra moisture from the banana. The flavor won't be quite as rich as a from-scratch Banana Cupcakes, but it's a solid option when you're short on time.
What is the secret ingredient for the best cupcakes?
For these banana cupcakes, it's the combination of sour cream and buttermilk. Both add moisture and a gentle tang that makes the texture incredibly soft. The buttermilk also reacts with the baking soda for a better rise. Using both together is what gives you that bakery-style softness at home.
What are the 4 ingredients in banana muffins (UK)?
The simplest banana muffin recipes call for ripe bananas, self-raising flour, eggs, and sugar. Some versions swap in butter or oil for extra richness. These banana cupcakes use more ingredients to get a fuller flavor and softer texture, but the heart of the idea is the same - ripe bananas are always the key.
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Pairing
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Banana Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and a second pan with 6 liners (or bake in batches).
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a stand or handheld mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 3 minutes. Scrape down the bowl as needed.
- Add eggs, sour cream or yogurt, and vanilla extract, then beat until combined. Scrape down the bowl and mix in mashed bananas.
- With the mixer on low, add the dry ingredients until just combined. Gradually pour in the buttermilk while mixing, making sure everything is fully incorporated. Avoid overmixing.
- Spoon the batter into the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan on a wire rack for 20 minutes, then remove them from the pan and cool completely before frosting.
- For the frosting, beat the cream cheese and butter on high speed until smooth and creamy. Add the confectioners' sugar, vanilla, cinnamon, and salt. Beat for 2 minutes.
- If desired, refrigerate the frosting for at least 20 minutes to help it hold its shape when piped. Frost the cooled cupcakes. You can also spread the frosting with a knife or spatula.
- Garnish with banana slices or crushed Nilla Wafer cookies if desired.
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