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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.
Thank you for sharing your heartfelt story. It is a good sign that you are talking about your recent trials and I’m happy for you that things have taken a turn for the better. I wish you the best.
I discovered your blog last year and it’s one of few that I actually follow closely. I’ve been an avid cook for all my life, but have only began baking the last two or three years. My confidence and knowledge have been growing. Your recipes appeal to me a lot and I like the way you present them.
As I read your banana cupcake recipe this week I happily realized that I had ever single ingredient already on hand to make them, which I did yesterday. It is a very easy recipe and turned out excellent cupcakes. I like moist cake, which these were. I did, however, modify your cream cheese frosting recipe, which terrific results that I want to share with you and your other readers. I drastically reduced the sugar quantity to just one cup sifted. I added a generous pinch of very fine salt as well as a tablespoon or so of sour cream to help loosen the frosting a little. Then I whipped the crap out of it in my mixer to make fluffy. I couldn’t stop tasting it! I’m sure if I’d used the amount of sugar recommended that the frosting would have been unpalatable to me. I don’t enjoy sickeningly sweet desserts.
Thank you for your blog and keep your spirits high!
Rob-
Thanks so much for taking the time to leave a comment on the recipe and for your thoughtful words. I am so glad the cupcakes turned out well for you. I can’t wait to try your version of the cream cheese frosting – it sounds delicious!
-Jamie
I made these cupcakes as soon as I read your post this morning…..delicious does not describe how absolutely heavenly they are!!!!! The cake is light with just the right amount of banana, not over-powering, the texture is fine and provides the perfect balance to the frosting with the fine pecan dusting. Just perfection. My husband loved them. My only question is can I double the recipe or do I have to make some minor adjustments….
I’m so glad everyone at your house loved them, Kate! I’ve never doubled the recipe, but I think you should be just fine. All the best to you!
Thank the good Lord you are alright!
When I read 1 # confectioners sugar sifted….does it mean to shift prior to measuring (I do all my ingredients by weight measurement) or to weigh out 1 # and then shift it? There is a bit of a difference in weight.
Hi, Marie! You can take a 1 pound package of confectioners’ sugar and sift it, or measure 3 3/4 cups and sift. Thank you for your kind words!
wonderful inspiration and delicious looking cupcakes, i will try both.
Thank you, Tammy!
So happy to hear that things were negative! As someone who suffers from anxiety, I can only imagine what you went through. And yes, no better way to celebrate than to bake something!!! The answer to all of life’s problems. LoL
I do have a question though, if you use all-purpose flour, do you still use the same amount? I simply cannot wait to try these!!!
Thank you so much for your kind words, Dee! Here’s a great article about converting cake flour to all purpose. I hope you enjoy the cupcakes!
Hi there.
I don’t use case flour. What’s the proportion for using All purpose flour in this recipe?
Hi, Shifa! This article about converting cake flour to all purpose should be helpful. I hope you like the cupcakes!
It looks delicious! I love banana cupcakes :)
Thank you, Natalie!
Thanks for your post and for sharing about your recent trial. I’m a fan of your blog and have been so for many years! I’ve made your chocolate white chocolate cupcakes many many times (sometimes as cupcakes, sometimes as cake) and people love love love it. It’s my favorite cupcake recipe!
I did notice you had not been posting as frequently as you used to and I missed hearing from you, that didn’t stop me from going to your blog and looking at various other recipes. Sorry to hear that you went through such a troubling time; I’m very glad to hear that your test results came back negative! Must feel like a new lease of life! Wishing you all the best, and kudos to you for taking up the camera again and getting back into the swing of things. Looking forward to more posts and recipes from you.
You are so kind, Deborah Lee! Thank you so very much!
Jamie – I’m so glad you went with your gut and got yourself checked out and even gladder it was negative! My aunt is fighting a losing battle with breast cancer at the moment – she has a few months at best left. The only sign she had was a hot feeling and ever so slight swelling near her armpit and had to fight to get doctors to take it seriously. She was diagnosed with secondary – by the time they picked it up it was in her lymph nodes. We cherish every moment with her.
Be like Jamie guys! Not with the Dr Googling, but definitely with the checking yourself out (prod those boobs and surrounding areas!) and going straight to your doctor with any fears.
Thank you! I’m so sorry to hear about your aunt. All good thoughts sent your way. xxoo
I am happy to hear that it was a big NEGATIVE. I know how it feels when you have anxiety and I can empathize with you. Thank you for sharing this yummy recipe.
Thanks so much for stopping by with such kind words, Nan!
-Jamie