Go Back
–+ servings
A closeup of a banana cupcake frosted with cream cheese frosting and garnished with a banana chip.
5 stars (9 ratings)

Moist Banana Cupcakes with Real Banana

Prep: 10 minutes
Cook: 19 minutes
Total: 29 minutes
Servings: 20 cupcakes
These Banana Cupcakes are moist and fluffy with naturally sweet and creamy banana flavor and deep caramel undertones from the brown sugar.
Print Pin Save

Ingredients

  • 2 large bananas, peeled and mashed (280g)
  • 2 cups all purpose flour, 240g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup butter, unsalted at room temperature 113g
  • ½ cup granulated sugar, 100g
  • ½ cup brown sugar, 110g
  • 1 egg, large
  • 2 egg whites, yolks discarded
  • 2 tsp vanilla extract
  • ¾ cup buttermilk

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners. This recipe makes 20-24 cupcakes depending how much batter you use, so you can line 2 muffin tins or bake and repeat.
  • Mashed banana in a glass bowl.
    In a small bowl mash the bananas until creamy, it’s ok if there are some lumps. In a medium size bowl combine the 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Whisk until combined.
  • Butter and sugar creamed in a glass bowl.
    In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter with the ½ cup granulated sugar, and the ½ cup brown sugar until creamy, about 2 minutes.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in the mashed banana and mix until well combined.
  • Next add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
  • Banana cupcake batter in a glass bowl.
    Mix only until combined. Do not overmix.
  • Banana cupcake batter in a cupcake tin.
    Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 19 minutes or until the cake is set.
  • Cool and frost with cream cheese frosting

Notes

Top these with cream cheese frosting or even brown sugar buttercream!
Serving: 1cupcake, Calories: 148kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 163mg, Potassium: 85mg, Fiber: 1g, Sugar: 12g, Vitamin A: 176IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
Course: Cupcake, Cupcakes, Dessert
Author: Sam Adler
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!