Are you looking for the perfect moist banana cupcake recipe that'll make you the envy of your friends and family? Everyone knows that the secret to perfect cupcakes is finding the right balance between moisture, sweetness, and flavor. With the right combination of ingredients, you can make moist banana cupcakes that are so good, you'll be asking yourself why you didn't try making them sooner!
Table of Content
If you're looking for a delicious dessert that will tantalize your taste buds, then moist banana cupcakes are a must-try. Baked with just the right amount of sweetness and combining the nutty flavor of bananas with the richness of butter, these treats are perfect for any special occasion--or just because.
Why is this the best recipe
- Banana cupcakes have a naturally sweet and fruity flavor that many people enjoy. The taste of ripe bananas adds a unique and satisfying element to the cupcakes, making them enjoyable for those with a sweet tooth.
- They can be easily customized and paired with various fillings, frostings, and toppings. They can be enjoyed plain or experiment with different flavors such as chocolate, caramel, peanut butter, or cream cheese frosting. The versatility of banana cupcakes allows for endless variations and creativity in their preparation.
- Compared to traditional cupcakes, banana cupcakes are often considered a healthier alternative. Bananas are a good source of essential nutrients like potassium, dietary fiber, and vitamins. Using bananas in cupcakes can provide a slightly healthier treat while satisfying cravings for something sweet.
- They tend to have a moist and tender texture, which many people find appealing. The natural moisture of bananas helps keep the cupcakes moist and prevents them from drying.
- Bananas are a familiar fruit to most people and are often associated with feelings of comfort and nostalgia. Banana cupcakes can evoke childhood memories of banana bread or other banana-based treats, creating a sense of familiarity and warmth.
- These cupcakes can also be a good choice for those with certain dietary restrictions or allergies. They can be made without eggs or dairy, making them suitable for people who follow a vegan or vegetarian diet or have specific dietary requirements.
- And they are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog, but these are just a few suggestions.
Ingredients and Substitutes
- Butter - I always use unsalted butter in my recipes. And yet, if salted butter is all you have - use it but omit salt in the recipe.
- Brown sugar - This is what adds that unique flavor to the buttercream as compared to the vanilla cupcakes. If you can't find brown sugar - use white sugar and a 1 tablespoon of molasses.
- Eggs - I use large eggs about 50 to 60 grams each.
- Fresh cream - I use a good 34 to 38 percent of fat but it's just a guideline. You can even use milk. And yet, it will affect the richness of the cupcakes.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive which is why I make my own homemade vanilla extract, bean paste or sugar.
Moist banana cupcakes
Cupcakes
- Prep - Preheat the oven to 325℉/165℃/ Gas Mark 3. Prepare a muffin pan with cupcake liners.
- Dry ingredients - In a bowl, combine the flour with baking powder, cinnamon, nutmeg, and salt. Set aside.
- Banana - Mash the bananas well with a fork. Set aside
Pro tip- mash the bananas just before you use them to prevent them from oxidizing. - Wet ingredients - In a stand mixer bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the mashed bananas and heavy cream.
- Combine - Add the dry ingredients to the wet ingredients and combine well but do not overmix the batter.
- Bake - Divide the batter between the prepared cupcake liners and bake in the oven for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool - Remove from the oven and let cool in the pan for 5 minutes. Then, take them off the pan and cool completely before frosting.
Assemble
- Cream cheese frosting - Add the cream cheese and butter in a stand mixer bowl with the paddle attachment. Whip until smooth, then add the cream, salt, lemon juice and vanilla extract, followed by the powdered sugar one cup at a time. Whip until smooth and fluffy.
- Bag - Place cream cheese frosting in a piping bag with a star tip.
Pro tip - make sure the cupcakes are completely cooled before frosting otherwise, the frosting will melt. - Pipe - Holding the bag at a 90-degree angle, pipe a swirl on each cupcake. Squeeze the bag while turning in a circular motion.
- Decorate - Top with banana chips, dragees, or other decorations. I made these for a baby’s birthday along with a blue banana smash cake hence the blue color.
Tips for Success
- Use ripe bananas: Ensure that your bananas are ripe, preferably with brown speckles on the skin. Ripe bananas are sweeter and have a stronger flavor, which will enhance the taste of your cupcakes.
- Mash the bananas properly: Mash the bananas until they are smooth and free of lumps. This will help incorporate the banana flavor evenly throughout the cupcakes.
- Adjust the moisture: Bananas add moisture to the cupcakes, so it's important to balance it with the other ingredients. If your cupcake batter appears too wet or runny, you can adjust by adding a bit more flour to achieve the right consistency.
- Don't overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough cupcakes. Stop mixing as soon as you no longer see streaks of flour in the batter.
- Consider adding a touch of lemon juice: Adding a small amount to the mashed bananas can help enhance their flavor and prevent them from turning brown.
- Adjust the sweetness: Depending on the ripeness of your bananas, you may need to adjust the amount of sugar in the recipe. Riper bananas are naturally sweeter, so you may be able to reduce the sugar slightly.
- Use cupcake liners: Line your cupcake pan with cupcake liners to ensure that the cupcakes come out quickly and have an even shape.
- Bake at the right temperature: Preheat your oven to the recommended temperature specified in your recipe. Baking at the correct temperature ensures that the cupcakes bake evenly and have a nice texture.
- Test for doneness: Insert a toothpick or a cake tester into the center of a cupcake. If it comes out clean or with a few crumbs, the cupcakes are done. Avoid overbaking as it can result in dry cupcakes.
- Allow to cool before frosting: Let the cupcakes cool completely before applying frosting. If you frost them while they're still warm, the frosting can melt and become messy.
Remember, baking can sometimes require a bit of experimentation, so feel free to adjust the recipe to suit your taste preferences. Enjoy baking your perfect banana cupcakes!
Troubleshooting
If you encounter any issues or difficulties while making banana cupcakes, here are some troubleshooting tips to help you overcome common problems:
- Dense or heavy cupcakes:
- Avoid overmixing the batter, as it can develop gluten and make the cupcakes dense. Mix until just combined.
- Ensure that you are using the correct amount of leavening agents like baking powder or baking soda. Check the expiration dates of these ingredients as well.
- Incorporate the dry ingredients into the wet ingredients gently, and avoid overmixing.
- Sunken centers:
- Make sure you are using the correct amount of leavening agents and that they are fresh.
- Do not overbeat the batter, as it can cause the cupcakes to rise and then collapse.
- Avoid opening the oven door too often during baking, as sudden temperature changes can cause the cupcakes to sink.
- Dry cupcakes:
- Be cautious not to overbake the cupcakes. They should be baked until a toothpick inserted into the center comes out with a few crumbs, but not completely clean.
- Adjust the baking time and temperature if necessary, as every oven can vary. Use an oven thermometer to ensure accurate temperature.
- Banana flavor not prominent enough:
- Use ripe bananas with a stronger flavor.
- Consider adding a small amount of banana extract to intensify the banana flavor.
- If your recipe allows, use additional mashed bananas to increase the banana taste.
- Cupcakes sticking to the liners:
- Ensure that you are using high-quality cupcake liners.
- Allow the cupcakes to cool completely before attempting to remove them from the liners.
- Consider lightly greasing the liners with cooking spray.
- Cupcakes not rising:
- Check the freshness of your leavening agents and use the recommended amount.
- Make sure your oven is preheated to the correct temperature before baking.
- Do not overmix the batter, as it can deflate the air bubbles necessary for rising.
- Uneven baking or burnt edges:
- Ensure that your oven is properly calibrated and at the correct temperature.
- Use an oven thermometer to monitor the temperature accurately.
- Rotate the cupcake pans halfway through baking to promote even browning.
By addressing these common issues, you'll be better equipped to troubleshoot any problems that may arise while making banana cupcakes. Remember to keep practicing and adjusting the recipe as needed to achieve the desired results.
Creative ways to serve cupcakes
Fed up of doing the same old thing? Here are some creative ways to serve banana cupcakes:
- Banana split cupcakes: Top your banana cupcakes with a scoop of vanilla ice cream, drizzle with chocolate sauce, sprinkle with chopped nuts, and add a cherry on top. This playful presentation mimics the classic banana split dessert.
- Tropical paradise: Decorate your banana cupcakes with a swirl of coconut frosting, sprinkle shredded coconut on top, and garnish with fresh pineapple or mango slices. It's a tropical twist that complements the banana flavor.
- Banana cream pie cupcakes: Core the center of each cupcake and fill it with a luscious banana cream filling. Top with whipped cream, sprinkle with crushed graham crackers and garnish with a banana slice. It's like having a mini banana cream pie in cupcake form.
- Chocolate-dipped banana cupcakes: Dip the top of each cupcake in melted chocolate, allowing it to set. Drizzle with white chocolate or caramel sauce, and place a small banana slice on top for an elegant touch.
- Peanut butter banana delight: Spread a layer of peanut butter frosting on top of each cupcake, drizzle with honey or caramel sauce, and sprinkle with crushed peanuts. The combination of banana and peanut butter is a classic and beloved flavor pairing.
- Banana split sundae: Cut a small portion off the top of each cupcake and fill it with chocolate or strawberry sauce. Top with whipped cream, a cherry, and colorful sprinkles. Serve the cupcakes in a dish with a side of sliced bananas and additional toppings.
- Banana nut crunch: Frost the cupcakes with cream cheese frosting, sprinkle with chopped walnuts or pecans and drizzle with caramel sauce. The added crunch and nutty flavor elevate the cupcakes.
- Mini banana cupcake trifle: Crumble the cupcakes and layer them in individual dessert glasses with layers of whipped cream or custard and sliced bananas. Repeat the layers and top with a dollop of whipped cream and a sprinkle of cinnamon.
- Banana cupcake ice cream sandwiches: Slice the cupcakes in half horizontally and sandwich a scoop of banana or vanilla ice cream in between. Roll the exposed ice cream edges in chopped nuts or chocolate chips. Freeze the sandwiches until firm and serve them chilled.
- Build-your-own banana cupcake bar: Set up a cupcake bar with various frostings, toppings, and sauces. Let your guests customize their banana cupcakes with chocolate ganache, cream cheese frosting, caramel sauce, sprinkles, fresh fruits, nuts, and more.
These creative serving ideas can make your banana cupcakes even more appealing and enjoyable, whether you're hosting a party, special occasion, or simply treating yourself to a delightful dessert.
Frequently asked questions
Store banana cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them fresh for longer, refrigerate them for up to 5 days. Before refrigerating, make sure the cupcakes have completely cooled. If frosted, place a piece of parchment paper or plastic wrap over the frosting to prevent it from sticking.
Yes, you can use frozen bananas to make banana cupcakes. Thaw the bananas completely before mashing them. Frozen bananas may have a higher moisture content, so adjust the recipe accordingly by adding a bit more flour if the batter seems too wet.
Overripe bananas are actually great for making banana cupcakes. They are sweeter and have a stronger flavor, which can enhance the taste of the cupcakes. The soft texture of overripe bananas also makes them easier to mash and incorporate into the batter.
Yes, you can substitute banana puree for mashed bananas in most cases. Banana puree is typically smoother and may have a slightly different texture than mashed bananas. Use the same quantity of banana puree as mashed bananas called for in the recipe.
Yes, you can freeze banana cupcakes. Ensure that they are completely cooled before freezing. Place the cupcakes in a freezer-safe container or wrap them individually with plastic wrap and then place them in a sealed freezer bag. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight before serving.
Bake them until just done - over-baking can dry them out.
Use ingredients like sour cream, buttermilk, yogurt, and apple sauce that help keep the cupcakes moist. You can also add simple syrup to cupcakes before frosting.
Moist fluffy cupcakes are all about adding volume to your batter when mixing. This means that knowing how to mix your batter is important.
Over mixing the batter can collapse cupcakes, thus taking away all that fluffiness. As a rule of thumb, cream butter and sugar until the sugar has almost melted - 2 minutes.
Add eggs, one at a time - and make sure each one is well incorporated.
Then, add the flour and liquid - but mix until just incorporated. It is easy to over mix at this stage.
Bananas can oxidize and turn brown when exposed to air. To prevent your banana cupcakes from turning brown, you can add a small amount of lemon juice to the mashed bananas before incorporating them into the batter. The acidity of the lemon juice can help slow down the browning process.
To make vegan banana cupcakes, you can replace the eggs with substitutes like mashed bananas, applesauce, or flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use plant-based milk, such as almond milk or soy milk, and vegetable oil instead of dairy milk and butter. Ensure that your chosen frosting and other ingredients are also vegan-friendly.
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Printable Recipe
Moist Banana Cupcake with Cream Cheese Frosting
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cupcakes
- 1 ½ cup (190 g) All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg (freshly grated)
- ½ teaspoon Salt
- 4 oz (113 g) Butter (unsalted, room temperature )
- ½ cup (110 g) Light brown sugar
- 2 Eggs (large)
- 1 ½ cup (3 large) Banana (mashed )
- 2 tablespoon Heavy cream (or half and half)
- 1 teaspoon Vanilla extract
Cream cheese frosting
- 1 cup (227 g) Cream cheese ((38%+ fat))
- 4 oz (113 g) Butter (unsalted, room temperature)
- 2 tablespoon Whipping cream (38% +)
- 1 teaspoon Salt
- ½ teaspoon Lemon juice
- 1 tablespoon Vanilla extract
- 3 ½ cup (420 g) Powdered sugar (confectioners sugar, icing sugar)
Instructions
Cupcakes
- Prep - Preheat the oven to 325℉/165℃/ Gas Mark 3. Prepare a muffin pan with cupcake liners.
- Dry ingredients - In a bowl, combine the flour with baking powder, cinnamon, nutmeg, and salt. Set aside.1 ½ cup All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ teaspoon Salt
- Banana - Mash the bananas well with a fork. Set aside. Pro tip- mash the bananas just before you use them to prevent them from oxidizing.1 ½ cup Banana
- Wet ingredients - In a stand mixer bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the mashed bananas and heavy cream.4 oz Butter, ½ cup Light brown sugar, 2 Eggs, 2 tablespoon Heavy cream, 1 teaspoon Vanilla extract
- Combine - Add the dry ingredients to the wet ingredients and combine well but do not overmix the batter.
- Bake - Divide the batter between the prepared cupcake liners and bake in the oven for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool - Remove from the oven and let cool in the pan for 5 minutes. Then, take them off the pan and cool completely before frosting.
Assemble
- Cream cheese frosting - Add the cream cheese and butter in a stand mixer bowl with the paddle attachment. Whip until smooth, then add the cream, salt, lemon juice and vanilla extract, followed by the powdered sugar one cup at a time. Whip until smooth and fluffy.1 cup Cream cheese, 4 oz Butter, 2 tablespoon Whipping cream, 1 teaspoon Salt, ½ teaspoon Lemon juice, 1 tablespoon Vanilla extract, 3 ½ cup Powdered sugar
- Bag - Place cream cheese frosting in a piping bag with a star tip. Pro tip - make sure the cupcakes are completely cooled before frosting otherwise, the frosting will melt.
- Pipe - Holding the bag at a 90-degree angle, pipe a swirl on each cupcake. Squeeze the bag while turning in a circular motion.
- Decorate - Top with banana chips, dragees, or other decorations. I made these for a baby’s birthday along with a blue banana smash cake hence the blue color.
Recipe Notes & Tips
- Use ripe bananas: Ensure that your bananas are ripe, preferably with brown speckles on the skin. Ripe bananas are sweeter and have a stronger flavor, which will enhance the taste of your cupcakes.
- Mash the bananas properly: Mash the bananas until they are smooth and free of lumps. This will help incorporate the banana flavor evenly throughout the cupcakes.
- Adjust the moisture: Bananas add moisture to the cupcakes, so it's important to balance it with the other ingredients. If your cupcake batter appears too wet or runny, you can adjust by adding a bit more flour to achieve the right consistency.
- Don't overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough cupcakes. Stop mixing as soon as you no longer see streaks of flour in the batter.
- Consider adding a touch of lemon juice: Adding a small amount to the mashed bananas can help enhance their flavor and prevent them from turning brown.
- Adjust the sweetness: Depending on the ripeness of your bananas, you may need to adjust the amount of sugar in the recipe. Riper bananas are naturally sweeter, so you may be able to reduce the sugar slightly.
- Use cupcake liners: Line your cupcake pan with cupcake liners to ensure that the cupcakes come out quickly and have an even shape.
- Bake at the right temperature: Preheat your oven to the recommended temperature specified in your recipe. Baking at the correct temperature ensures that the cupcakes bake evenly and have a nice texture.
- Test for doneness: Insert a toothpick or a cake tester into the center of a cupcake. If it comes out clean or with a few crumbs, the cupcakes are done. Avoid overbaking as it can result in dry cupcakes.
- Allow to cool before frosting: Let the cupcakes cool completely before applying frosting. If you frost them while they're still warm, the frosting can melt and become messy.
- Dense or heavy cupcakes:
- Avoid overmixing the batter, as it can develop gluten and make the cupcakes dense. Mix until just combined.
- Ensure that you are using the correct amount of leavening agents like baking powder or baking soda. Check the expiration dates of these ingredients as well.
- Incorporate the dry ingredients into the wet ingredients gently, and avoid overmixing.
- Sunken centers:
- Make sure you are using the correct amount of leavening agents and that they are fresh.
- Do not overbeat the batter, as it can cause the cupcakes to rise and then collapse.
- Avoid opening the oven door too often during baking, as sudden temperature changes can cause the cupcakes to sink.
- Dry cupcakes:
- Be cautious not to overbake the cupcakes. They should be baked until a toothpick inserted into the center comes out with a few crumbs, but not completely clean.
- Adjust the baking time and temperature if necessary, as every oven can vary. Use an oven thermometer to ensure accurate temperature.
- Banana flavor not prominent enough:
- Use ripe bananas with a stronger flavor.
- Consider adding a small amount of banana extract to intensify the banana flavor.
- If your recipe allows, use additional mashed bananas to increase the banana taste.
- Cupcakes sticking to the liners:
- Ensure that you are using high-quality cupcake liners.
- Allow the cupcakes to cool completely before attempting to remove them from the liners.
- Consider lightly greasing the liners with cooking spray.
- Cupcakes not rising:
- Check the freshness of your leavening agents and use the recommended amount.
- Make sure your oven is preheated to the correct temperature before baking.
- Do not overmix the batter, as it can deflate the air bubbles necessary for rising.
- Uneven baking or burnt edges:
- Ensure that your oven is properly calibrated and at the correct temperature.
- Use an oven thermometer to monitor the temperature accurately.
- Rotate the cupcake pans halfway through baking to promote even browning.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Karen
Is baking soda needed in this recipe? It is NOT listed in the ingredients list, but IS mentioned in the directions (see Step #3 in preparing the cupcakes). Thanks for your help and I am SO EXCITED to try your recipe! 🙂
Veena Azmanov
Ah Sorry, Karen. No there is no baking soda in this recipe. I must have written that by mistake. Thanks for bringing it to my attention. I just fixed it. Let me know how these cupcakes were.