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Banana Cupcakes

These banana cupcakes are quick, easy and delicious. Better yet, these banana cupcakes are based on one of my favorite recipes from Grandma’s recipe book!

Banana Cupcakes

Grandma makes her banana cupcakes with vanilla as the only spice, but when my son Myles and I make them, we like to add a slew of spices to the recipe.

Spices or no spices, this recipe is top banana!

What’s the Difference Between a Banana Cupcake and a Banana Muffin?

Banana Cupcakes

My banana cupcakes are much lighter than what you would expect from banana muffins. But, they still have a strong banana flavor.

Also, banana muffins aren’t frosted and my banana cupcakes have a heaping swirl of a vanilla cream cheese frosting!

If you prefer banana muffins, I highly recommend my banana oatmeal chocolate chip muffins and you’d probably also love my strawberry banana bread.

What If I Don’t Have Ripe Bananas?


This banana isn’t ripe enough.

Banana cupcakes are best with super ripe – almost black – bananas. If you don’t have any ripe bananas around, you can peel your bananas and microwave them until they they get super soft, almost liquidy (this typically takes about 45 seconds). This will make them nice and sweet.

If your bananas aren’t super ripe yet and you want to make something special with them, I suggest making caramelized bananas and using them to make Bananas Foster French toast.

Which Spices to Use in Banana Cupcakes

Spices for Banana Cupcakes

Myles and I like to put cinnamon, ginger, allspice, nutmeg, and cardamom in our banana cupcakes.

If you don’t like any of these spices, simply leave them off. But, we highly recommend you try them!

Can I Make These Cupcakes as a Cake?

Yes, you can make these cupcakes as a cake! Put the batter into a greased 8″ x 8″ square baking dish and increase the baking time to about 30 minutes, testing for doneness starting at 20 minutes.

Frosting for Banana Cupcakes

While I use vanilla cream cheese frosting, you can frost the cupcakes with any frosting that you choose. Check out my top ten frostings for some ideas to get you started.

If you don’t like cream cheese frosting, try my vanilla bean buttercream frosting.

These banana cupcakes would also be wonderful with my chocolate cream cheese frosting or my strawberry whipped cream frosting.

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Banana Cupcakes
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4.71 from 48 votes

Banana Cupcakes

Easy banana cupcakes with vanilla cream cheese frosting
Course Dessert
Cuisine American
Keyword banana cupcake recipe, banana cupcakes, cream cheese frosting
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 cupcakes
Calories 382kcal


Cupcake Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe bananas pack the mashed bananas down and allow to overflow slightly, about 2 bananas worth

Vanilla Cream Cheese Frosting and Topping Ingredients

  • 8 ounces cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • cinnamon sugar to taste
  • 16 banana chips


Cupcake Instructions

  • Preheat oven to 350 F.
  • In a medium-size mixing bowl, mix butter and sugar until light and fluffy. 
  • Mix in eggs.
  • Mix in sour cream, flour, baking soda, and spices until just combined.
  • Mix in vanilla and mashed bananas until just combined.
  • Divide batter evenly between cupcake liners. Bake for 20 minutes or until the cupcakes bounce back when lightly touched.

Vanilla Cream Cheese Frosting and Topping Instructions

  • In a medium-sized mixing bowl, mix the cream cheese and butter until light and fluffy. 
  • Mix in the vanilla.
  • Mix in the powdered sugar a little bit at a time until fully combined.
  • Spread or pipe onto cooled cupcakes.
  • Sprinkle with cinnamon sugar and top each cupcake with a banana chip.



Double the frosting recipe if you like large swirls.


Nutrition Facts
Banana Cupcakes
Amount Per Serving
Calories 382 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 62mg21%
Sodium 129mg5%
Potassium 84mg2%
Carbohydrates 57g19%
Sugar 43g48%
Protein 3g6%
Vitamin A 535IU11%
Vitamin C 0.7mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

A Family That Loves Bananas


My Grandma did not at first understand my husband’s love for bananas. On our premier trip together to Florida (home of all Jewish grandparents, at least those originally from New York), my grandparents took my husband (boyfriend at the time) and me out for a typically early Floridian dinner. We returned to their condo and my husband headed to the kitchen for a banana. Had he reached for a piece of her golden glow cake or a scoop of ice cream, the world order might have been maintained. However, “Who eats a banana after dinner?” Surely my husband must be a strange bird with some kind of eating problem.

Grandma sent Grandpa out to the store the next day to buy more bananas. My husband was sure to eat them out of house and home – at least in terms of bananas.

During future visits, my grandparents learned to prepare in advance, keeping plenty of bananas on hand to avoid any big scares (like an empty banana bowl).

I even heard Grandma mention to my husband that eating bananas must be what keeps him so slim. “Everyone should eat more bananas.” I guess she’s come to terms with his second love, 94011 (the PLU code for organic bananas). Phew.

My Grandma

Grandma just turned 90 and we read through tons of memories shared by family and friends. We didn’t talk about the banana story. But, she can read it here!

As even further evidence of Grandma’s lack of concern about over-consumption of bananas, she sent me her favorite banana cake recipe and encouraged me to give it a go as cupcakes. I think she also liked the idea of the fame of being mentioned in my blog.

The nice thing about all of Grandma’s recipes is that they are easy. The week that I first made these cupcakes, I logged 62 hours at work. I also had a brunch to go to on Sunday and banana sounded like a good breakfast cupcake flavor.

These are some of the easiest and best cupcakes I have ever made. I love them!

Myles Banana

We even dressed Myles as a banana when he was a baby.

This was all before Myles was born.

It turns out that he ended up being a banana lover too!

One of his first words ever ended up being, “Banan,” and today, at age nine, a day isn’t complete for him if he doesn’t eat three bananas. The boy is a little obsessed.

If you have a banana-loving family, I hope you love these cupcakes as much as we do!

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35 comments on “Banana Cupcakes”

  1. gigisays:

    What a great story and banana recipe!

  2. Hi! I couldn’t find your email on here, but I was wondering if I could talk to you (probably email, because that seems to work best for everyone these days) and ask you some questions about cupcakes for a news story I’m writing for a class. My email is Thank you SO MUCH!

  3. Anonymoussays:

    Do a search for Penuche Frosting and try it on your banana cakes next time. It is heavenly–brown sugar and butter flavor.

  4. any time i can carry around something that resembles a sex toy…I’m all in.

  5. Stefsays:

    Gigi – Thanks for commenting! You are always so sweet!

    Anon – I’ll have to try a penuche sometime. It does sound great!

    Steamy – Hah!! Give it a go. :)

  6. Anonymoussays:

    hi! i’m just getting started in my baking experience, and i really wanted to make these cupcakes to bring into work tomorrow–except i don’t know how to make the frosting! do i just combine all the ingredients? thanks for your help! these look delicious and i can’t wait to make them (and eat them!)

  7. Anonymoussays:

    5 stars
    they were delicious–all of my co-workers want the recipe now! thanks for the frosting help.

  8. Stefsays:

    Song – I’m so glad they were a hit! Thanks for letting me know. I’m actually making a variation on these this weekend. Thanks for getting me back in the mood.

  9. Stefsays:

    Traci – Those tins are so cute! Hope you like the frosting! Thanks for stopping by and leaving a comment!

  10. Anonymoussays:

    5 stars
    I stumbled upon these during a google search and made them the same night. I think they are delicious but I’m serving them at a bday party for a friend tonight so I hope everyone else agrees!

  11. Anonymoussays:

    Really enjoy your blog. Just been on a cupcake making course and now I love baking them! This may sound like a silly question but I’m from the UK and I have never cooked with cups and am unsure how much a stick of butter is. I usually work in grams or ounces and have lots of various sized cups. Any advice about conversion?
    Many thanks.

  12. Stefsays:

    Anon – I stick is a 1/2 cup. In general, maybe this will help:

  13. 5 stars
    I made these cupcakes and frosted with your brown sugar frosting (I used dark brown sugar). Holy decadence. I had to take some to the neighbors so I wouldn’t eat them all!

  14. Tinasays:

    5 stars
    This is fantastic! It’s a cross between a cupcake and a banana muffin. Even better with the icing. I like the cake idea, definitely going to try this. I’m thinking for breakfast:)

  15. Gloriasays:

    5 stars
    I LOVE banana bread, so I know these cupcakes would be a hit too. I always have bananas to use (plus lots in the freezer). I could almost eat these for breakfast.

  16. Tracisays:

    5 stars
    Gorgeous recipe, Stef. I love the idea of banana cupcakes. That’s new to me and I’m ALL in! Great recipe tips too…I never knew about how to deal with unripe bananas, and now I do. Thanks for sharing with us…just pinned too!

  17. Carmysays:

    5 stars
    As someone who is a fan of banana bread and banana muffins so these banana cupcakes are perfect! That frosting sounds like a winner too! I need to bake some of these cupcakes!

  18. Sarahsays:

    5 stars
    I think all banana bread is basically cake, but I love that these are lighter than normal banana bread muffins! I think frosting on banana anything sounds delicious! And I had absolutely no idea that you could microwave bananas to make them ripe– brilliant!!!

  19. Courtneysays:

    5 stars
    We couldn’t wait to try this recipe, we meaning my kiddo and I! Our family loves bananas and buys easily 6 bunches a week. These cupcakes were absolutely delicious and pure perfection with the cream cheese frosting!

  20. Debrasays:

    5 stars
    What a great tip on microwaving the bananas if not ripe enough. I’ve never heard of this, but often have the need. Love the story behind these cupcakes and how beautiful they are.

  21. Tracysays:

    5 stars
    Oh wow great tip about microwaving the bananas to ripen them up! I often want to make something banana but I don’t have any ripe bananas! Also based on the lightness of these cupcakes, sounds like cupcakes are way better than banana muffins!

  22. Tinasays:

    5 stars
    So many great memories and what a beautiful family! I love banana bread but These cupcakes look so light and fluffy I have to try them! The spice mixture sounds fantastic, and I bet it compliments the banana flavor really well.

  23. Danasays:

    5 stars
    I *LOVE* banana anything! I can’t say I’ve ever had or seen a banana cupcake before this and I have to thank you a million times over for it. SO GOOD <3 And I love that it's a little extra special coming from your grandmother's recipe book and all. Those recipes are always a win and fill you up with so much feelgood.

  24. Marisa Francasays:

    5 stars
    We do love our bananas — not three a day — just one. Your grandmother’s banana cake recipe looks like it produces a crumb that’s light as a feather and very tasty. I like the idea of making them into cupcakes rather than just a cake. Great recipe!!

  25. Amandasays:

    5 stars
    What a gorgeous cupcake! I love the piping and the banana chip garnish. These would be so pretty presented on a dessert table! I love that there’s sour cream in the cupcake, too. They must have such a beautifully moist and tender crumb!

  26. 5 stars
    My boys love bananas, and I love banana cake with cream cheese frosting. This recipe is perfect for us! Thanks for sharing the sweet story of your grandma & (now) husband. So cute!

  27. Sadiesays:

    5 stars
    Feeling happy and proud to say that this is my favorite Blog. The postings are very unique and also outstanding performance with the new creativity and Excellency with the new different ideas and concepts. Really I am waiting for some more new posts from you. Keep up your Excellency and efficiency in these same levels. Please visit our site. Packaging Company

  28. Janasays:

    Can you substitute cake flour for the AP flour? If so, is it an equal amount? Thx!

  29. Jennysays:

    5 stars
    I love banana cake recipe. Thank you for sharing. I’m gonna try this soon.

  30. Chezsays:

    These do not rise as in photo. Need to be self raising flour. Otherwise they do not rise. Waste of time and money.

  31. Charles Wolniaksays:

    5 stars
    Made this recipe with only the vanilla for a spice. Wanted to see how the cupcakes turned out without all the extra flavor. Turned out phenomenal. Might add some of the extra spices next time

  32. Tina Wolfordsays:

    5 stars
    I will be in touch after I do This recipe ok

  33. Elspeth Forbessays:

    5 stars
    Hi from Scotland!! Thank you so, so much for this recipe. I used it (with a sneaky addition of broken toffee pieces) for my entry to the first round of our staff “Bake Off” competition in aid of the McMillan Cancer charity…and I won!! The cupcakes came out perfectly. Thank you so much for a fail-safe recipe!

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