Banana Cupcakes
12 cupcakes without frosting
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).
Nutrition
Calories: 269kcalCarbohydrates: 43gProtein: 4gFat: 10gSaturated Fat: 7gCholesterol: 38mgSodium: 163mgPotassium: 206mgFiber: 1gSugar: 24gVitamin A: 184IUVitamin C: 2mgCalcium: 45mgIron: 1mg
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