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Banana Cupcakes


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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!

What If I Don’t Have Ripe Bananas?

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.

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.

Strawberry Banana Cupcakes

I love the combination of strawberries and bananas so much that I make strawberry banana cupcakes based on these cupcakes. I top that recipe with Greek yogurt frosting.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Banana Cupcakes
5 from 3 votes
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Banana Cupcakes

Easy banana cupcakes with vanilla cream cheese frosting

Course Dessert
Cuisine American
Keyword banana, cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 cupcakes
Calories 382 kcal

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

  1. Preheat oven to 350 F.

  2. In a medium-size mixing bowl, mix butter and sugar until light and fluffy. 

  3. Mix in eggs.

  4. Mix in sour cream, flour, baking soda, and spices until just combined.

  5. Mix in vanilla and mashed bananas until just combined.

  6. 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

  1. In a medium-sized mixing bowl, mix the cream cheese and butter until light and fluffy. 

  2. Mix in the vanilla.

  3. Mix in the powdered sugar a little bit at a time until fully combined.

  4. Spread or pipe onto cooled cupcakes.

  5. Sprinkle with cinnamon sugar and top each cupcake with a banana chip.

Recipe Notes

Double the frosting recipe if you like large swirls.

A Family That Loves Bananas

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!

Love it? Share it!

14 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 wilgasa@slu.edu. 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:

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

  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:

    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: https://www.cupcakeproject.com/how-to-convert-recipes-to-metric-units/.

  13. 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!

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