These banana cupcakes are tender, moist, and packed with banana flavor. The recipe is straightforward and uses common pantry ingredients, so it’s a great way to use overripe bananas and make a quick dessert or snack.
This recipe first appeared on April 16, 2016 and was refreshed with new photos and updates on January 22, 2024.
Ingredients
Gather the following ingredients to make these banana cupcakes:
- Cake flour — gives cupcakes structure while keeping them light and tender. All-purpose flour can be used if needed, though the texture will be slightly less delicate.
- Salt — use fine salt to balance the sweetness.
- Baking soda & baking powder — both leaveners help the cupcakes rise and stay fluffy. Baking soda reacts with the acidic homemade buttermilk while baking powder activates in the oven heat.
- Granulated sugar — provides clean sweetness. Cane sugar works, and light brown sugar can be used for a deeper flavor and darker color.
- Banana — overripe bananas are best for maximum banana flavor and natural sweetness.
- Oil — a neutral oil (avocado or light olive oil) keeps the cupcakes moist and tender; oil also helps them stay soft when refrigerated.
- Milk — dairy or non-dairy milk both work. Using non-dairy milk keeps the recipe vegan-friendly since no eggs are required.
- Apple cider vinegar — a tablespoon added to milk creates a simple homemade buttermilk that adds moisture and tender crumb.
- Vanilla — use pure vanilla extract or paste for the best flavor.
How to Make Banana Cupcakes
Step 1: Preheat the oven to 340°F (170°C) and line a muffin tin with paper liners.
Step 2: In a bowl, whisk together the cake flour, salt, baking soda, and baking powder. Set the dry mix aside.
Step 3: In a separate large bowl, combine the sugar, mashed bananas, oil, milk, apple cider vinegar, and vanilla extract until smooth.
Step 4: Add the dry ingredients to the wet ingredients and stir until just combined — do not overmix.
Step 5: Portion the batter evenly into the lined cups — an ice cream scoop works well for consistent results.
Step 6: Bake 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to rest in the pan for a couple of minutes, then transfer to a wire rack to cool completely.
Step 7: Once cooled, top the cupcakes with your favorite frosting.
Recipe Tips
- Room temperature ingredients: Ingredients at similar temperatures blend more easily and produce an even batter.
- Don’t overmix: Overmixing develops gluten and yields dense cupcakes. Mix until dry streaks disappear.
- Don’t overfill: Fill liners about two-thirds full to prevent overflow while baking.
- Cool completely: Make sure cupcakes are fully cool before frosting to prevent the frosting from melting.
Frequently Asked Questions
Banana cupcakes pair well with many frostings. Try whipped ganache, cream cheese frosting, or cinnamon buttercream. For a peanut butter twist, use peanut butter frosting.
Cupcakes tend to be lighter, softer, and more tender, while muffins are usually denser. Cupcakes are considered a dessert and are typically topped with frosting; muffins are more often eaten for breakfast or as a snack and can be savory or sweet.
Sinking often results from overmixing the batter or opening the oven door before the cupcakes have set. Mix gently and avoid opening the oven early.
Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.
Yes. Wrap each cupcake (frosted or unfrosted) in plastic wrap, place them in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge.
Overripe bananas have the most flavor and sweetness. If you only have firmer bananas, roast them unpeeled at 300°F (150°C) for 15–20 minutes and cool before using to concentrate the flavor.
Yes. Fold in chocolate chips for chocolate chip banana cupcakes, or add chopped walnuts for banana nut cupcakes. A pinch of cinnamon is another simple option.
Yes. Use a mini muffin pan and bake for about 10–15 minutes, watching closely for doneness.
More Recipes to Try
- For more cupcake ideas, try chocolate banana cupcakes, dairy-free vanilla cupcakes, or salted caramel cupcakes.
- If you love banana baked goods, try a gluten-free banana bread or a classic moist banana bread.
- Explore more vegan desserts such as vegan apple cake or vegan cinnamon rolls for easy, impressive treats.
- A banana upside-down cake is another moist, flavorful option that’s simple to make.
Banana Cupcakes
Ingredients
- 2 cups cake flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 cup mashed banana
- ½ cup avocado oil
- 1 cup milk dairy or non-dairy
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 batch buttercream frosting
Instructions
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Preheat the oven to 340°F (170°C) and line a cupcake pan with paper liners. Set aside.
-
Whisk together the cake flour, salt, baking soda, and baking powder. Set aside.
-
In a large bowl, combine the sugar, mashed bananas, oil, milk, apple cider vinegar, and vanilla extract. Add the dry ingredients and mix until just combined.
-
Divide the batter among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool briefly in the pan, then transfer to a wire rack to cool completely.
-
Frost with your favorite frosting and serve.
Notes
Freezing: Wrap each cupcake (frosted or unfrosted) in plastic wrap, place in a freezer bag, and store up to 2 months. Thaw overnight in the refrigerator.
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