Homemade Banana Cupcakes are so moist with the best tender and soft crumb. Frost them with cream cheese frosting, and they are perfection! This is a small-batch cupcake recipe that makes six banana cupcakes perfect for sharing.
Maybe you’ve made banana bread and muffins, but have you ever made banana cupcakes? They’re soft, moist, and so easy – the perfect sweet treat for dessert or any time you want a delicious homemade cupcake.
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What is the difference between muffins and cupcakes?
These banana cupcakes aren’t banana muffins dressed up with frosting – they’re very different!
Muffins usually have a denser texture than cupcakes. These banana cupcakes are made with cake flour which gives them a soft and tender crumb. They’re airier than muffins and so delicious!
I just love the flavor of these cupcakes – the banana really shines through, and the cream cheese frosting is the perfect topping.
Banana Cupcake Ingredients
- Room temperature butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Room temperature egg
- Cake flour
- Baking powder
- Baking soda
- Sour milk
- Mashed ripe bananas
- Cream cheese frosting
I love the cream cheese frosting with the banana flavor, but you can use other kinds of frosting. Try chocolate buttercream frosting or vanilla buttercream frosting.
How to Make Them
Grease and flour a 6-mold muffin pan. Or, line it with cupcake liners.
Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl.
In a separate medium bowl, beat the butter, both kinds of sugar, and vanilla with an electric mixer until the mixture is light and fluffy, add the egg and beat again to combine.
Beat in the mashed bananas.
Alternate adding the flour mixture and sour milk in batches to the wet ingredients and beat the batter until smooth.
Pour the batter into the prepared muffin pan and bake the banana cupcakes for 15 to 20 minutes at 350°F.
Cool the cupcakes to room temperature before piping the cream cheese frosting on top.
For decoration, sprinkle mini chocolate chips over the top or some finely chopped walnuts or other nuts. A dusting of ground cinnamon would work well, too.
How to Make Sour Milk
To make sour milk, take 1 cup of milk and add 1 tablespoon of lemon juice or vinegar. Stir the solution together and let is sit for 5 minutes. You’ll know you have sour milk when there are chunks inside the milk.
How to Store Frosted Banana Cupcakes
Store the frosted cupcakes in an airtight container in the refrigerator. They will keep well for several days.
If you would like to freeze the cupcakes, wait until they are cooled to room temperature. Place them, unfrosted, in a freezer container. They will keep for up to a month and can be thawed at room temperature before adding the frosting.
Every taste of these banana cupcakes is better than the last! They’re so easy – the best dessert when you need something quick. Enjoy!
More Easy Recipes
Easy Banana Cupcakes with Cream Cheese Frosting
For the muffins
- ⅓ cup butter (room temperature)
- ½ cup brown sugar (lightly packed)
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 egg (room temperature)
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 2 tablespoons sour milk
- 2 bananas (ripe and mashed)
- Pre-heat the oven to 350F (180C) and grease and flour a 6 cup muffin tin.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In another medium bowl beat together the butter, sugars and vanilla until light and fluffy, about 2-3 minutes. Add the egg and beat, add the mashed bananas and beat again to combine.
- Alternately add the dry ingredients and the sour milk to the wet mix and beat on high until smooth, about 1 minute.
- Pour the batter into the prepared muffin tin and bake for 15-20 minutes. Let the cupcakes cool before frosting. Enjoy!