Banana cupcakes are the perfect blend of moist, tender crumb and sweet, fruity flavor that will have you reaching for seconds. With just 15 minutes of prep and 17 minutes of baking, these treats are quick to whip up yet feel indulgent. The natural sweetness of ripe bananas shines through, complemented by a hint of warmth from cinnamon or vanilla. Each bite is a delightful balance of soft texture and rich, comforting taste, making them ideal for breakfast, dessert, or a midday snack.
These cupcakes are not only delicious but also surprisingly wholesome, packed with potassium and fiber from the bananas. Topped with a simple frosting or enjoyed as-is, they’re a crowd-pleaser that’s ready in just over 30 minutes. The golden-brown tops and irresistible aroma will fill your kitchen, creating a cozy, inviting atmosphere. Whether you’re baking for a special occasion or just because, these banana cupcakes are sure to bring smiles to every bite.
Ingredients for Banana Cupcakes
- 1 ½ cups (350 g) well-mashed very ripe bananas (about 3 bananas)
- ¼ cup (60 g) unsalted butter, melted and cooled for 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 (see notes for a substitute)
- 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 recommendations)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, combine the mashed bananas, melted butter, oil, granulated sugar, and brown sugar. Stir well until fully combined.
- Add the eggs and vanilla extract, mixing thoroughly. Then, stir in the buttermilk.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixture until just combined. Do not over-mix to avoid dense cupcakes.
- Portion the batter into the cupcake liners, filling each about ¾ full. Discard any extra batter or make additional cupcakes.
- Bake in the preheated oven for 17-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool completely before frosting with brown butter frosting or your preferred frosting.
Frosting & Topping Ideas to Elevate Your Cupcakes
While the brown butter frosting is a delicious choice, you can get creative with other options! Try a classic cream cheese frosting for a tangy twist, or a rich chocolate ganache for decadence. For a lighter touch, dust with powdered sugar or drizzle with caramel sauce. Add toppings like chopped nuts, banana slices, or sprinkles for extra flair!
How to Store & Keep Your Cupcakes Fresh
Store your cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but let them come to room temperature before serving. You can also freeze unfrosted cupcakes for up to 3 months—just wrap them tightly in plastic wrap and thaw before frosting.
Quick Tips for Perfect Banana Cupcakes
Use very ripe bananas for the best flavor and natural sweetness. Mash them thoroughly to avoid lumps. Don’t over-mix the batter—just fold until combined to keep the cupcakes light and fluffy. If you don’t have buttermilk, make a quick substitute by mixing ¼ cup milk with ¾ teaspoon lemon juice or vinegar.
Fun Variations to Mix It Up
Add a handful of chocolate chips or chopped walnuts to the batter for extra texture. For a tropical twist, mix in shredded coconut or a splash of pineapple juice. You can also swap the all-purpose flour for whole wheat flour or a gluten-free blend if needed. Get creative and make these cupcakes your own!
Banana Cupcakes
Ingredients
- 1 ½ cups well-mashed very ripe bananas this is typically 3 bananas for me
- 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 firmly packed
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup buttermilk room temperature preferred (click the link to make a buttermilk substitute if needed)
- 2 cups 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.
- Add eggs and vanilla extract and stir well, then stir in buttermilk.
- In a separate bowl, whisk together flour, baking powder, baking soda, and 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).