Can I use frozen bananas for these cupcakes?

Yes, you can certainly use frozen bananas! Just be sure to thaw them completely and drain any excess moisture before mashing. Frozen bananas will provide the same sweetness and flavor as fresh ripe bananas.

How do I store the cupcakes?

Store your Easy Banana Cupcakes in an airtight container at room temperature for about 2 days. For longer freshness, refrigerate them, where they will last for up to a week.

Can I make these cupcakes ahead of time?

Absolutely! You can bake and frost the cupcakes ahead of time. They freeze well too, just make sure they're completely cool before wrapping them tightly and storing them in the freezer.

Why did my cupcakes come out dense?

Dense cupcakes could be a result of overmixing the batter, or using flour that is packed too tightly. Make sure to spoon the flour into the measuring cup instead of scooping it directly.

What can I use instead of buttermilk?

If you don't have buttermilk on hand, you can easily substitute with milk by adding a teaspoon of vinegar or lemon juice to regular milk and letting it sit for about 5 minutes to sour.

Easy Banana Cupcakes - Irresistibly Moist and Flavorful

Ingredients

Scale

1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Unsalted Butter (softened)
1 cup Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
3 Ripe Bananas (mashed)
1/4 cup Buttermilk
1/2 cup Cream Cheese (softened)
2 cups Powdered Sugar
1 teaspoon Cinnamon

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Instructions

Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly. Then mix in vanilla extract and mashed bananas.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined.
Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before frosting with cream cheese frosting made by mixing cream cheese and powdered sugar until smooth and creamy.

Notes

Using ripe bananas is crucial for flavor. You can substitute buttermilk with milk plus a splash of vinegar.

Author: Vivian Brooks
Prep Time: 15
Cook Time: 20
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg