Homemade Banana Cupcakes
Soft, fluffy, and richly flavored with sweet, ripe bananas… Maybe you caught a sneak peek of these banana cupcakes when I shared my brown butter frosting recipe last week (did you catch the video?)? That frosting is the perfect complement to these slightly tropical desserts and I hope you’ll try the two together (and maybe bring them for Easter dessert!). While the flavor profile may seem a bit complex, even the most basic beginner baker will have perfectly soft, moist, and fluffy cupcakes if they just follow my tips and steps. Let’s get started!
What You Need
This recipe was closely modeled after my popular banana muffin recipe (which has hundreds of five star ratings!). It’s slightly sweeter and makes a better cupcake than muffin, but it’s just as easy. Here’s what you need:
Bananas. The riper the better (and the more flavorful your banana cupcakes will be). Bananas get sweeter as they ripen. Ideally, yours would be even browner than the ones in the photo above.Sugar. I use a blend of granulated sugar and light brown sugar for the best flavor. If you happen to not have brown sugar on hand, see my post on how to make brown sugar. This is made with molasses, which adds moisture and imparts additional flavor in the cupcakes.Butter & Oil. As in many of my cake recipes (like my chocolate cake and vanilla cake) I like to use a blend of both butter and oil for best results. The butter adds a beautiful flavor, while the oil keeps the cake moist.Eggs. Eggs bind the cupcake batter together, without it the cupcakes wouldn’t hold together. Because of this I am not certain of an egg substitute that would work well.Buttermilk. Another key ingredient that makes the cupcakes moist and flavorful.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Banana Cupcakes
More Recipes You Might Like
Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
