Fluffy Banana Cupcakes with Creamy Frosting
These fluffy and moist banana cupcakes are topped with a creamy frosting, making them an ideal banana dessert for any occasion.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup mashed ripe bananas
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas, milk, and vanilla extract. Gradually add the dry ingredients, mixing until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serving
- Frost the cooled cupcakes with cream cheese frosting. Serve immediately or store for later.
Storage
- Store leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Notes
Pro Tips: Use ripe bananas for the best flavor and moistness. Rotate your muffin tin halfway through baking for even cooking.
Ingredient Substitutions: Substitute walnuts for pecans if preferred. Use almond milk instead of regular milk for a dairy-free option.
How to Serve: Top with a slice of banana or sprinkle with chopped nuts before serving.
Storage & Freshness: Store in an airtight container at room temperature for up to three days, or refrigerate for a week.
Make-Ahead Tips: Prepare the batter ahead of time and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Substitute walnuts for pecans if preferred. Use almond milk instead of regular milk for a dairy-free option.
How to Serve: Top with a slice of banana or sprinkle with chopped nuts before serving.
Storage & Freshness: Store in an airtight container at room temperature for up to three days, or refrigerate for a week.
Make-Ahead Tips: Prepare the batter ahead of time and refrigerate for up to 24 hours before baking.