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 love these! they are so good. I did use almond buttermilk. But it was still good. I would make these again!
So glad you enjoyed these! Thanks for the comment Rose 🙂
I’d like to add walnuts. How much would I add? Would I need to change anything else?
I researched for the best banana cupcake ever and your recipe showed up!
I “made” the buttermilk that you wrote in the note cause I don’t have any.
It turned out amazing!
I wish I could show you how it looked and the best thing is: the taste!
You were right! It is THE BEST banana cupcake!
To see the result pictures, please visit my insta: @LaCherieConcept
Thank you for sharing this recipe with is ????
I am so happy to hear how much you loved these! I can’t wait to check out your pictures! Thanks for your comment! 🙂
Very light, loved the texture. Nice alternative to banana bread to use up ripe bananas. I didn’t have any cream cheese so made my usual icing but added peanut butter and topped with chopped walnuts. Beautiful and delicious.
I am so happy you loved these Banana Cupcakes! Thanks so much for sharing! 🙂
Really yummy! A little denser than a typical cupcake but not as dense as a true banana bread. I didn’t have cream cheese so I paired it with the peanut butter frosting recipe included in the blog, topped with some chocolate chips, and it was delicious!
That sounds so delicious! I’m so glad you loved these and I’ll have to give them a try with peanut butter frosting soon! Thanks for the tip! 🙂
Made them to avoid tossing bananas and to brighten our smiles. Great recipe. They are truly delicious. The icing is perfect, but I made too much.
So happy you loved these Banana Cupcakes! Thanks so much for your comment Alayna! 🙂
Wow!! These were delicious! I added some crushed walnuts and chocolate chips to some. 22mins was a perfect time for them to bake. I will def make them again! Thank you! 🙂
I am so happy to hear this! I love those substitutions! Thanks for your comment! 🙂
I followed the recipe exactly as written, and it was my first time making banana cupcakes. I made sure that all ingredients were at room temperature before starting. And I was very careful not to over-mix. They came out fluffy and moist with great consistency. I made chocolate buttercream icing for them, and it was great. Next time, I’ll try the cream cheese icing. Thank you for this recipe.
So happy to hear you guys loved it! I bet it was delicious with chocolate buttercream! Thanks for your comment! 🙂
I’ve used this recipe for cupcakes a few times and I love it. Do you think I can use this recipe for a sheet cake or will it not bake the same?
So happy to hear that! Thanks Alma 🙂 I’m not sure without personally testing, I wish I could be of more help!
I made these, with peanut butter frosting. They were delicious! My new favourite cupcake. Thank you!
So glad to hear you enjoyed these; thank you! 🙂