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Banana Cupcakes

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

Grandma makes them 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!

Banana Cupcakes

Tips for Making the Best Banana Cupcakes

Bananas

This banana isn’t ripe enough.

  • Use 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. 

Adding banana to batter

  • Add spices! 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. We highly recommend you try them, though!

Spices for Banana Cupcakes

Banana Cupcakes

Variations

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.

Also, try making hummingbird cupcakes. They are similar to banana cupcakes, but with the addition of pineapple and pecans.

Other Banana Desserts

 

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

If you have extra barely-ripe bananas and you want to make something special with them, I suggest making caramelized bananas and using them to make Bananas Foster French toast.

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Banana Cupcakes
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4.74 from 64 votes

Banana Cupcakes

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

Ingredients

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

Instructions

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.

Video

Notes

Double the frosting recipe if you like large swirls.

Nutrition

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.
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