This post may contain affiliate links. Please read our privacy policy.
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.
My cupcakes came out fluffy, but after sitting for a day they became quite dense, more like a muffin. Good taste, but not what I was looking for unfortunately.
For those whose wondering if you can substitute sour cream, the answer is you can change it with Greek yoghurt. I tried it with both and for me it tasted the same. I use the same amount of greek yoghurt as sour cream. Btw, I’ve been only using this recipe ever since I found it, thanks!
Thanks so much for stopping by, Betta! I appreciate you taking the time to comment. Happy Baking!
-Jamie
So making this recipe right now and super excited about it. Just took the cupcakes out of the oven and are waiting for them to cool so I can frost them. I doubled the recipe and made 36 cupcakes! I think the only thing I dislike about it so far is reading the instructions and ingredients list there were some typos and it was kind of confusing. Ended up completely missing that we need powdered sugar. Luckily we had some but I don’t think it’ll be enough to do all. We had just enough to do what’s listed but since I double the recipe I would’ve needed a whole bag instead of half like I had. So other than maybe proofreading a little more I think this was awesome and am super excited for these to get done!
Also, they came out kinda odd shaped and not fluffy like the pic but that could’ve easily been a mistake some place on my part!
Jonna-
Thanks so much for stopping by. I’m curious which typos you are referring to? I’ve triple checked this recipe and can’t seem to find it. I’d love to correct it if you let me know.
-Jamie
So glad you received a good report! I went through something similar this month and I can totally relate to freaking out while waiting! My daughter and I are about to attempt to make these yummy looking creations. Wish us luck!!
I love your website your blog all of it . Also extremely anxious.
Yay for bananas
Thanks, Avril!
First off I love your recipes! I do substitute all purpose gluten free flour at times so that I myself can indulge. I suffer from a long list of autoimmune diseases, one which is Lupus, comes with anxiety, depression, etc…. I’m not going to go on and on, but on my good days I love to cook and bake. I’ve made plenty of banana bread but was looking for cupcakes this time. And I added melted peanut butter chips and added to the icing…can I just say YUMMY . Thanks again and to hear you are doing better Valerie
I’m so glad you enjoyed the cupcakes, Valerie! Sending good wishes to you.
Do you mind sharing what type of cupcake pan/cupcake liners you use to achieved this straight edge/ side look.
Thank you
Hi, Neil! I’ve purchased my cupcake liners from Bake it Pretty for many years. I hope this helps!
Hi Jamie,
These look amazing! Can I ask you, I’m a complete beginner and I got a bit overwhelmed about the type of piping nozzles. Can you give any advice for something I could use on both cupcakes and cakes? Thanks!
Hi, Masha! You don’t need to pipe the frosting if you don’t want to…just spread it on top and enjoy! I hope you like the cupcakes.
Hi I’ve no idea where to start with baking or cooking lol.. what size cup??? I’ve only ever worked by measuring out in grams .. only just starting to follow you blog the pic of the chocolate cake pulled me in xxxxxx thank you
Hi, Leann! I think this ingredient weight chart should help. I hope you enjoy the cake!
I made a batch of these this past weekend. The only thing I changed was that I used 3 medium bananas instead of 2 large ones. I meant to add walnuts but forgot. Next time. The cupcakes themselves turned out great. Nice and moist, and tasted like bananas. So often banana bread and cupcake recipes don’t taste much like banana at all. But these were great. I didn’t like the frosting as much. It tasted bland to me. Not at all like the cream cheese frostings I’ve had many times on carrot cake. That’s kind of what I was expecting. It didn’t taste bad, just didn’t taste much at all. Just sweet. It also make a huge amount of frosting. I have quite a large bowl of it leftover. I could easily frost another 12 cupcakes and still have some leftover. I hope it will keep until this weekend so I can make another batch or maybe make a loaf this time. Thanks much for the recipe.
I’m so glad you enjoyed the cupcakes. I really like a good banana flavor, too!
I am so glad your medical report came out negative… I love your banana recipe, looks so yum yum! I will try it out once am done with my exams.
Best of luck on your exams! I hope you enjoy them!