Banana Cupcakes are moist, sweet, and lightly spiced with cinnamon, topped with creamy vanilla-cinnamon cream cheese frosting. Irresistibly delicious!
Try Cinnamon Banana Bread, Banana Chocolate Chip Cake, or Banana Bread with Greek Yogurt next.
Banana Cupcakes
Bananas are always in my grocery cart because my family loves them. They’re an easy snack, and I’m always handing them to my kids.
Most get eaten before they’re too ripe, but sometimes a few are left—on purpose! That just means it’s time for something delicious, like Chocolate Banana Muffins, Banana Pancakes, or Banana Crumb Muffins.
Lately, I’ve been using extra bananas to perfect banana cupcakes. My toddler is cupcake-obsessed. He’d eat them for every meal if I let him, and these are a new favorite!
Ingredients
- Flour: Spoon and level so the cupcakes aren’t too dense.
- Baking Soda & Powder: Help the cupcakes rise. Fresh ones work best.
- Spices: Add flavor and warmth. A little nutmeg goes a long way!
- Butter & Sugars: Lightly pack in the brown sugar.
- Bananas: Make the cupcakes soft, sweet, and full of flavor. The riper, the better!
- Egg & Egg Yolk: The extra yolk makes them softer.
- Vanilla Extract: Boosts flavor. Pure vanilla tastes best.
- Buttermilk: Mix milk with vinegar or lemon juice if you don’t have buttermilk.
- Cream Cheese Frosting: Leave ingredients out to get to room temp before making it.
Quick Tip
This recipe makes plenty of frosting for tall, piped swirls. For less, halve the recipe.
How To Make Bananas Ripe
Need ripe bananas fast?
Place unpeeled bananas on a baking sheet and bake at 350°F for 7-8 mins until the skins turn black, flipping if needed.
Let cool, then mash for Banana Cupcakes.
Tips For Perfect Cupcakes
- Room Temp Ingredients: Warm eggs, butter, and cream cheese mix more smoothly.
- Don’t Overmix: Stir just until combined to keep cupcakes light and fluffy.
- Mash Bananas Well: Smooth bananas blend better for a soft cupcake.
- Add Toppings Last: If using fresh banana slices, add them right before serving so they don’t brown.
- Cool Before Frosting: Warm cupcakes will melt the frosting, so let them cool completely.
Banana Cupcake Flavor Swaps
- Frosting: Swap frosting for peanut butter frosting or brown sugar frosting.
- Mix-Ins: Stir in 3/4 cup chopped walnuts or mini chocolate chips.
- Mini Cupcakes: Use a mini muffin tin with liners and bake 10-15 mins. Check at 10 mins with a toothpick—if it comes out clean, they’re done.
- Toppings: Try banana chips, cinnamon, cinnamon sugar, fresh banana slices, crushed nuts, or candied pecans.
Storage
How To Store Banana Cupcakes
Fridge: Keep in a sealed container with a paper towel. Best within 3-4 days, tasting even better on day two.
Freezer: Freeze cupcakes without frosting on a tray for 45 mins, then move to an airtight bag for up to 2 months.
More Dessert Recipes
- Chewy Chocolate Chip Cookies with a special ingredient
- Magic Cookie Bars with a graham cracker crust
- Carmelitas filled with chocolate
- Mini Cheesecakes with the best topping
- Strawberry Scones with a sweet, simple glaze
Banana Cupcakes
Equipment
- Muffin pan
Ingredients
Banana Cupcakes
- 1-1/2 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 tablespoons unsalted butter room temperature
- 1/3 cup light brown sugar lightly packed
- 1/2 cup granulated sugar
- 2 overripe bananas
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk see note 1
Cream Cheese Frosting
- 8 tablespoons unsalted butter room temperature
- 1 (8-ounce) package full-fat cream cheese room temperature
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups powdered sugar
- Optional: banana chips to garnish
Instructions
- Preheat the oven to 350°F. Line a 12-cavity muffin pan with cupcake liners, and line a second pan with 4 liners, filling the unused cavities halfway with water (see note 2). Set aside.
- Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl and set aside.
- In a large bowl, use a hand mixer to beat the butter, brown sugar, and white sugar until creamy. Mash enough bananas to make 3/4 cup and blend them into the mixture until smooth. Add the egg, egg yolk, and vanilla, and continue beating until smooth.
- Gradually add half of the dry ingredients and half of the buttermilk to the wet mixture, mixing just until combined. Repeat with the remaining dry ingredients and buttermilk. Be careful not to overmix.
- Fill the prepared muffin cups 3/4-full with batter, distributing all the batter evenly among 16 cavities (see note 2). Bake in the preheated oven for 18–22 minutes or until a toothpick inserted comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the frosting. Cream the room temperature butter and cream cheese until smooth, then mix in vanilla, salt, and cinnamon. Gradually add powdered sugar while mixing on low until smooth. Chill the frosting until ready to use.
- Frost the cooled cupcakes with cream cheese frosting and if desired, garnish with a banana chip.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I need to try these this weekend! My kids love bananas and I have a few ripe ones that would be perfect.
Well just I’m going to say was a hit grand children’s love your recipie.they now ask for more.thank you so much.
I’m stared another batch..
Yay!! I’m so happy to hear this! Thanks!! 🙂
I made these today for my son’s Minion themed birthday party and they were delicious! I added yellow food gel to the frosting and used marshmallows and M&Ms to make the eyes. Super cute!! Thank you so much for an awesome recipe!
Oh yay! I’m so thrilled to hear these were a hit! And you Minion decorations sound adorable 🙂 Happy birthday to your son!
can you use vegetable oil instead of butter?
I haven’t personally tried that, so I can’t say for sure. I think it would work, but they won’t be nearly as flavorful!
I don’t comment much, because many recipes fall short of being “wow, amazing.” But this one deserves that title. Really great combination of infrediebts for the perfect taste, texture, and right moistness/bounce. Absolutely amazing. Made this with the kiddos and they had a great time!
I am sooo happy to hear this! Thank you so much for your comment! 🙂
Is it okay to use this cupcake recipe for a cake? Any changes that might need to be made?
I’d suggest using this recipe instead: https://www.chelseasmessyapron.com/banana-chocolate-chip-layer-cake/ You can leave out the chocolate chips and use the cream cheese frosting from this cupcake recipe if desired. Enjoy! 🙂
Hi Chelsea,
I just made these! They are very yummy. I do believe I must have done something wrong, they didn’t rise very much. I measured everything as directed. Had all my cold ingredients at room temperature. I’ll def make them again to see if the outcome is different!
Hey Lynn! Do you live at a high altitude? Also were your bananas super wet? Either could cause a less than ideal rise! Oh, and is your baking soda/powder fresh?
Does anyone have the weight of the flour used? So much easier to plop it onto a kitchen scale!
Good recipe! Will have to try again bc I’m a shitty Baker! They were really spongy…what did I do wrong?
Thanks Bonnie! Let’s troubleshoot: Did you change any ingredients out? Did you measure the banana in measuring cups to get exactly 3/4 cup (as opposed to just using 2 bananas?)
Could I make these with soya or oat milk we don’t drink cows milk in our house
I haven’t tried either in this recipe, but I believe either could work. Sorry to not be more help!