How to Make Banana Cupcakes

Co-authored by Mathew Rice

Last Updated: May 25, 2021

As with banana cake, banana cupcakes are a great way to use up ripe bananas. They are easy to make, and go well with just about any type of frosting, especially chocolate, peanut butter, or vanilla. Once you know the basics of making the cupcakes, you can add your own variations too, such as chocolate chips or nutmeg!

Ingredients

Banana Cupcakes^{[1]
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½ cup (115 grams) unsalted butter, softened
1½ cups (340 grams) sugar (white or brown is fine)
2 eggs
2 medium ripe bananas, mashed
1 teaspoon vanilla extract
2 cups (200 grams) all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup (120 milliliters) buttermilk
1 cup (175 grams) semi-sweet chocolate chips (optional)
½ teaspoon ground cinnamon (optional)
¼ teaspoon ground nutmeg (optional)

Makes 18 cupcakes

Milk Chocolate Frosting^{[2]
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3½ cups (420 grams) confectioners' sugar
½ cup (42 grams) unsweetened cocoa powder
1 cup (230 grams) unsalted butter, room temperature
¼ cup (60 milliliters) heavy cream or half-and-half
2 teaspoons vanilla extract

Peanut Butter Frosting^{[3]
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1½ cups (375 grams) creamy peanut butter
½ cup (115 grams) unsalted butter, room temperature
1½ cups (190 grams) confectioners' sugar
2 teaspoons vanilla extract
6 tablespoons (90 milliliters) heavy cream or half-and-half

Vanilla Cream Cheese Frosting^{[4]
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8 ounces (225 grams) cream cheese, room temperature
½ cup (115 grams) unsalted butter, room temperature
1 tablespoon milk
2 teaspoons vanilla extract
2 to 3 cups (250 to 375 grams) confectioners' sugar

Method 1

Method 1 of 4:
Making the Banana Cupcakes^{[5]
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1
Preheat the oven to 375ºF (190ºC). Either use silicone cupcake cases on their own, or paper cupcake cases in a muffin pan (this helps to hold their shape best).
2
Beat together the butter and sugar until light and fluffy. You can do this using handheld mixer or a food processor fitted with whisks.
3
Add the eggs, one at a time. Mix the butter mixture well after each egg that you add.
4
Mix in the bananas and vanilla extract. Peel, slice, and mash the bananas first, then add them to the butter mixture. The more ripe your bananas are, the better.
- If you like chocolate, consider adding 1 cup (175 grams) of semi-sweet chocolate chips.^{[6]
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5
Sift together the flour, baking powder, and baking soda in a separate bowl. To add more flavor to your cupcakes, add ¼ teaspoon of ground nutmeg or ½ teaspoon of ground cinnamon.^{[7]
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6
Add the flour mixture and buttermilk to the butter mixture a little bit at a time. Alternate between the two, and mix well after each one.
- You can also use ½ to ¾ cup (125 to 190 grams) of plain or vanilla yogurt instead of buttermilk.
7
Fill the cupcake liners two-thirds of the way with the batter. Line a cupcake pan with some paper cupcake liners first, then use a spoon or ice cream scoop to fill them. You can also use silicone cupcake liners instead; place them on a baking sheet.
8
Bake on the middle rack for 18 to 22 minutes. The cupcakes are ready when a toothpick inserted into the center of a cupcake comes out clean.
9
Let the cupcakes cool. Allow them to cool for 10 minutes first, then remove them from the pan, and set them down on a cooling rack. Let them finish cooling the rest of the way before continuing.^{[9]
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10
Frost the cupcakes with your favorite frosting. Good combinations with banana for the frosting flavor include: chocolate, peanut butter, and vanilla. You can spread the frosting onto the cupcakes using a spatula, or you can pipe them on using a piping bag.
- If you don't have a favorite frosting recipe, you can choose one from below.

Method 2

Method 2 of 4:
Making Milk Chocolate Frosting

1
Cream the butter until light and fluffy, about 2 minutes. You can do this using a handheld mixer or an electric mixer fitted with paddles. To make the mixing even easier, cut the butter into cubes first.
2
Sift together the sugar and cocoa powder and set aside. Make sure that there are no lumps or clumps. This will ensure that your frosting is nice and smooth.
3
Whisk together the heavy cream and vanilla extract. If you don't have heavy cream, you can use half-and-half instead. Make sure that the vanilla is evenly distributed throughout the heavy cream.
4
Slowly mix in the sugar mixture and heavy cream mixture into the butter. Alternate between the sugar and heavy cream, and beat on low speed after adding each one.
5
Beat on high speed until the frosting is light and creamy, about 2 minutes. Give the frosting a taste. If it is too sweet for you, add a pinch of salt, and mix again.^{[10]
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6
Spread or pipe the frosting onto the cupcakes. Make sure that the cupcakes are completely cool first, or the frosting will melt. You can spread it on using a spatula, or you can pipe it on using a piping bag and decorator's nozzle.

Method 3

Method 3 of 4:
Making Peanut Butter Frosting

1
Cream the peanut butter and butter until light and fluffy, about 3 minutes. You can do this using a handheld mixer or an electric mixer fitted with a paddle attachment. Be sure to use a medium speed setting.^{[11]
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2
Add the confectioners' sugar and vanilla extract, and mix again using a medium speed setting. Keep mixing until the sugar and vanilla are evenly distributed throughout the butter mixture. There should be no lumps, clumps, streaks, or swirls.
3
Pour in the heavy cream and mix on high until creamy, about 2 minutes. If you don't have any heavy cream, you can use half-and-half instead. Give the frosting a taste; if it is too sweet, add a pinch of salt and mix again. If it is too thin, add some more sugar. If it is too thick, add some more heavy cream.
4
Frost the cupcakes. Once the cupcakes have completely cooled, you can spread the frosting on top using a spatula, or pipe it on using a piping bag and decorator's tip.
- For an added touch, sprinkle the cupcakes with some mini chocolate chips.

Method 4

Method 4 of 4:
Making Vanilla Cream Cheese Frosting

1
Cream together the cream cheese and butter until light and fluffy, about 2 minutes. You can do this using a handheld mixer or an electric mixer fitted with paddles. To make the mixing even easier, cut the butter into small cubes first.
2
Beat in the milk and vanilla extract. Keep mixing until both are evenly distributed throughout the cream cheese and butter mixture. There should be no streaks or swirls.
3
Slowly mix in the confectioners' sugar until the frosting is smooth. If the frosting is too thin, add in some more sugar. If the frosting is too thick, add some more milk. Mix well after each addition.
- You may not end up using all 3 cups (375 grams) of confectioners' sugar.
4
Spread or pipe the frosting onto the cupcakes. Make sure that the cupcakes are completely cool first, or the frosting will melt. You can spread the frosting on using a spatula, or you can pipe it on using a piping bag and decorator's nozzle.^{[12]
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- For a final touch, consider sprinkling the finished cupcakes with a light dusting of cinnamon, cocoa powder, or nutmeg.

Community Q&A
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Question

Can I add things to banana cupcakes?

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You can certainly add a few things as long as they don't change the balance of the batter. Some things you might like to add include in small amounts include: Chopped walnuts, chopped cranberries, cinnamon, raisins, a squeeze of lemon or lime juice or a little fresh ginger. Always check that what you're adding matches well to the banana flavor.
Question

Can I turn banana bread batter into muffins?

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Yes, banana bread batter will work just fine used for muffins instead of a loaf bread. This works because the batter is known as a "quick bread" and thus will cook just as quickly and evenly in muffin pan sizes as it would in the loaf pan size.
Question

How many cups is 2 mashed bananas?

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2 mashed ripe bananas will give you approximately 1 cup of mashed bananas.
Question

I don't like frosting, what can I use instead?

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You don't have to use frosting at all; the cupcakes are tasty and enjoyable on their own. If you still want to add something on top though, you could sprinkle powdered sugar or cocoa powder over them (this is known as dusting) or place slices of fresh banana on top (sprinkle with lemon juice first, to prevent browning) and a shake some desiccated coconut over the slices. Both alternatives should only be done just prior to serving though, as the powdered ingredients will sink into the cupcake and the fresh banana will turn the cupcake mushy if they're left on too long. If you like chocolate spread or jam/jelly, these could be spread over the top as an alternative to frosting too.
Question

Is the amount of brown sugar for the cupcake batter correct? It seems like a lot.

Ann Hupe

Community Answer

The amount is correct – 1¼ cups white or brown sugar, according to the recipe. I use brown sugar.

Warnings

Wait for the cupcakes to cool completely before decorating them. Don't get impatient. If you decorate them too soon, the frosting will melt.

Thanks!
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