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These Banana Cupcakes topped with tangy cream cheese frosting are fluffy, moist, and come together in a snap. Your family will go bananas for them!
There’s something about fruit-filled cupcakes that just screams spring to me.
As soon as the weather starts to warm up, I want to start baking everything from blueberry cupcakes and strawberry cupcakes to these perfectly moist Banana Cupcakes.
Luckily, between Easter, Mother’s Day brunches, and graduation parties, there are lots of opportunities to make and serve these delicious Banana Cupcakes.
The Perfect Banana Cupcake Recipe
Truth be told, the first time I ever made these cupcakes, I had no intention of blogging them. I wanted to use up some overly ripe bananas in our fruit bowl and considered making Banana Crumb Muffins for half a second.
But there was something about Banana Cupcakes that just sounded like a better idea, and I’m glad I went with my gut.
These cupcakes ended up being perfectly moist and fluffy (thanks to some cake flour instead of all-purpose, just like funfetti cupcakes) topped with tangy cream cheese frosting.
I’ve made this recipe many times now, and I still think it’s pretty much the best banana cupcake recipe I’ve had. The flavor of the bananas comes through perfectly, making them a wonderful addition to any Easter, Mother’s Day, or spring brunch menu.
How to Make These Cupcakes
Banana Cupcakes are a cinch to make and are so flavorful, you’ll want to make them over and over again.
Ingredients you’ll need
The ingredient list for this recipe is similar to the ingredient list for Hummingbird Cupcakes, but with a few less things needed:
- 1 cup plus 2 tablespoons cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large ripe bananas, peeled, and mashed
This recipe uses cake flour instead of all-purpose flour for a super light texture. You can totally use all-purpose flour, the crumb of your cupcakes will just be a little heavier in texture.
Tools you’ll need
In addition to measuring cups and spoons, you’ll want to grab:
- Stand mixer fitted with the paddle attachment or an electric hand mixer
- Muffin tin
- Large cookie scoop (optional)
I like to use a large cookie scoop (about 3 tablespoons in volume) to scoop the batter into my muffin tin, but you can use a spoon or small measuring cup as well.
Making this recipe
Start by whisking together the dry ingredients for your cupcakes: cake flour, baking powder, baking soda, salt, and cinnamon. Set this aside.
Using your mixer, beat the softened butter together with both of the sugars until the mixture is light and fluffy. This will take about 4 minutes – don’t try to rush this!
Add the sour cream, vanilla, and eggs to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined, then fold in the mashed bananas just until they are incorporated. Make sure not to over mix!
Line the cups of your muffin tin with paper liners or grease the cups well. Divide the batter evenly between the cups.
Bake the cupcakes in a preheated oven for 18-20 minutes. The cupcakes are done when the tops are golden brown and a toothpick inserted into the center of the cupcakes comes out clean.
Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean.
Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
What is a Good Frosting for Banana Cupcakes?
If you ask me, there is nothing better than banana cupcakes with cream cheese frosting. The tangy-sweet flavor of the frosting pairs perfectly with the banana in the cupcakes.
If you’ve never made your own cream cheese frosting, don’t worry – I have plenty of tips and tricks that I shared in my cream cheese frosting recipe post.
If you don’t love cream cheese frosting, you could use homemade buttercream frosting or even brown butter frosting.
You can easily frost your cupcakes with an offset spatula, but don’t be afraid to grab some piping bags and a set of piping tips for a more finished look!
Storage Tips
Because these cupcakes are so moist, you will want to store them in the refrigerator. If you top them with cream cheese frosting, keeping them in the refrigerator will be extra important.
Cover the cupcakes (I like to use a two-tiered cupcake carrier) and keep them in the refrigerator for up to 4 days.
Can you freeze banana cupcakes?
You can easily freeze your Banana Cupcakes either before or after frosting them.
If you plan on freezing the entire batch of cupcakes before serving them, I recommend freezing them before you frost them.
Make sure the cupcakes are completely cooled, then place the cupcakes in a zip-top freezer bag. For added protection, you can wrap the cupcakes in plastic wrap before placing them in the bag.
Freeze for up to 3 months. To thaw, let the cupcakes come to room temperature, then unwrap and frost as desired.
To freeze frosted cupcakes, place the cupcakes on a sheet pan or in a muffin tin within the freezer for a few hours to partially freeze the cupcakes.
Gently wrap the partially frozen cupcakes with plastic wrap, then place them in a zip-top freezer bag. Partially freezing the cupcakes first will help keep the frosting from getting as smashed.
I recommend only freezing frosted cupcakes for up to a month. To thaw, unwrap the cupcakes. If they are frosted in cream cheese frosting, let them thaw in the refrigerator overnight. If they are frosted in buttercream, they can thaw at room temperature.
Banana Cupcakes
Ingredients
- 1 cup plus 2 tablespoons cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large ripe bananas peeled, and mashed
- Cream cheese frosting for topping
- Chopped pecans for garnish
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy – about 4 minutes.
- Add in sour cream, vanilla and eggs and mix until combined.
- Gradually add the flour mixture to the butter mixture and mix until just combined.
- Fold in the mashed bananas until incorporated, taking care to not over mix.
- Use a large cookie scoop (about 3 tablespoons) to divide the batter between the prepared muffin cups.
- Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a toothpick inserted in the middle of the cupcake comes out clean.
- Allow cupcakes to cool completely before frosting. Garnish with chopped pecans.
Video
Notes
- You can absolutely use all-purpose flour in place of the cake flour, the crumb of your cupcakes will just be a little heavier in texture.
- Store leftover cupcakes in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving.
- Freeze unfrosted cupcakes for up to 3 months or frosted cupcakes for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have anxiety as well, so I completely empathized (and had anxiety) while I read your entire post. I am so glad everything turned out well. I am the same way, though, and there is no way I could wait one full month for an appointment. I would have worried myself sick. Anyhow, glad things are looking brighter. And yes, cupcakes with frosting definitely makes things better. Take care!
Thank you so much, Heather! :)
Dear Jamie,
I’m humbled and touched by your post today. You could’ve kept it “comfortable,” and stuck with food, but you didn’t. You were honest and real and I so appreciate that. I’m thankful to the Lord that you’re cancer free, that can be such a scary, looming, diagnosis. And I’m glad you aren’t carrying around all that anxiety anymore. I struggle with anxiety as well. My triggers tend to be my overwhelming task list (I’m really detail-oriented and can get overwhelmed by the minutia of things) or my people pleasing nature, I resist any sort of relational tension. My faith in Christ has helped me, as well as the support of loving family and friends, and growing in true thinking, but the threat of slipping in to anxiety looms large in my daily life. Especially as we prepare for our first child, a baby girl (I’ll be joining you soon, due: 5/29/17)! Anyway, thanks again for sharing your heart with us, and your delicious recipes and your fun way of sharing them, I always look forward to checking them out and sharing them with people who I think would love them, as I have. May you be encouraged today in whatever you put your heart and hands to.
Warmly, one of your fans,
Lindsay
Lindsay-
Thank you so much for your kind and thoughtful words. I’m typically a pretty private person, but for whatever reason felt compelled to share this story here on my blog.
Congratulations your baby girl – she’ll seriously be the best thing that ever happened to you! I wish you and your family all the best!
-Jamie
Dr. Google is the worst. I have a mild case of anxiety too and basically react exactly the same as you did to any sort of health related issues. I don’t want to be a hypochondriac running to my doc for everything but if I don’t look in to most things, I go in to zombie mode too. Awful. I’m glad your results were good and that you have nothing to worry about!
I have five almost too-ripe bananas on my counter and I think I know what I’m making with them now! Thanks! :)
Thanks so much, Amy! So glad I am not alone. I hope you enjoy the cupcakes as much as we did!
-Jamie
You’re awesome! I love you… I diagnose myself all the time!
Glad you are okay!…
Charlene
Thanks so much, Charlene! :)
Dear Jamie, Today as I started looking at your post I said to myself, “Oh, I need to make try those cupcakes for my Sunday School class.” If they turn out like yours, my friends will enjoy them. Thank you so much.
As I read your post, my heart ached for what you have been going thru. The anxiety…..and how you felt made me hurt for you. I am so sorry. I am glad that you have your answer and that now you can breathe.
Dezi-
Thank you! Your kind words mean so much to me. I hope your friends enjoy the cupcakes as much as we did!
-Jamie
Jamie, Happy NO BREAST CANCER moment to you!!!! Glad you’re healthy and back in action :)
Thank you so much, Monica!
Hi there so sorry to have heard this above information…But at the same time happy you are fine. I can’t tell you how I enjoy every one of your recipes and my favorite past time to especially unwind/relax is baking and cooking….If I ever am in doubt about selecting a recipe (and I don’t always follow one hahaha) I look for one of yours and it never lets me down!!!
Thank you for all your time into making recipes that are ALWAYS spot on and amazing….
Looking forward to future recipes..Take care
Michele Zigmont
Thank you so much, Michele! Your kind words have certainly brightened my day!
-Jamie
So glad you’re OK! Stress can really make you sick. Love your recipes! Thanks and be well.
It definitely can, Janice. Thanks so much for stopping by and leaving such a kind comment!
-Jamie
Oh my goodness. You had me sitting on the edge of my chair, reading with my breath held. {{Hugs}} I think I even had a few tears sneak out. I have been there. I have a sister that died in 2015 from C. I can’t even say the word any more. Just {{{HUGS}}} and phew!! Back to bananas and cupcakes and delicious frosting . . . yummmmmm. These look delicious. I will make them, I will Pin this, I will spread the word on my non-food blog, and I will say a little prayer of thanks for you and me and all the women fighting or not fighting the battle. ~smile~
Oh, Roseanne your comment has me crying happy tears. I am so sorry you lost your sister. Thank you so much for your kind words, thoughts and prayers – they truly mean so much. Hugs and prayers right back at ya!
-Jamie
So happy your results came back negative. I can only imagine what you must have been going through.
I’ve got some ripe bananas and knew I didn’t want more banana bread so this is perfect. Thanks for the recipe!
I hope you love them Karen! Thank so much for stopping by and for the kind words.
-Jamie
Hello what can i replace of sour cream?or can i dont add sour cream?thanks
Hello! I haven’t attempted this recipe with a substitution for the sour cream, so I am not sure of the result. Greek yogurt might work, but I have not tried it myself. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie