Banana Cupcake Recipe

My banana cupcake recipe yields the best moist cupcakes you'll ever try in under 60 minutes! Recipe includes a how-to video!

Course cupcakes, Dessert

Cuisine American

Prep Time 15

Cook Time 17

Total Time 32

Servings cupcakes without frosting

Calories 269kcal

Author Sam Merritt

Equipment

Ingredients

1 ½ cups (350 g) well-mashed very ripe bananas (this is typically 3 bananas for me)
¼ cup (60 g) unsalted butter melted and cooled at least 5 minutes
¼ cup (60 ml) avocado, vegetable, or canola oil
⅔ cup (133 g) granulated sugar
½ cup (100 g) light brown sugar firmly packed
2 large eggs room temperature preferred
1 Tablespoon vanilla extract
¼ cup (60 ml) buttermilk room temperature preferred (click the link to make a buttermilk substitute if needed)
2 cups (250 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 batch brown butter frosting or your favorite frosting see notes for some of my other recommendations

Instructions

Preheat your oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside.
Make sure bananas are very well mashed (I often start with a fork or potato masher and then switch over to my mixer) then add melted butter, oil, and sugars and stir very well to combine.
1 ½ cups well-mashed, ¼ cup unsalted butter melted and cooled at least 5 minutes, ¼ cup avocado, vegetable, or canola oil, ⅔ cup granulated sugar, ½ cup light brown sugar
Add eggs and vanilla extract and stir well, then stir in buttermilk.
2 large eggs, 1 Tablespoon vanilla extract, ¼ cup buttermilk
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Add dry ingredients to batter and use a spatula to gently fold together until combined. Batter should be completely combined, but don’t over-mix or your cupcakes may be dense and dry!
Portion batter into cupcake liners, filling each ¾ full. If you have extra batter, discard or make additional cupcakes.
Transfer to 350F (175C) oven and bake for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before frosting with my brown butter frosting (or see other options in my notes).
1 batch brown butter frosting or your favorite frosting

Video

Notes

FROSTING

Other great frosting choices include:

I used the Wilton 8B tip to frost the cupcakes in the photos.

Storing

Store cupcakes in an airtight container at room temperature for up to two days or in an airtight container in the refrigerator for up to 6 days. Cupcakes may also be frozen for several months.

Nutrition