These Banana Cupcakes are perfect for any occasion. We used them for a gender reveal and everyone loved them!
We love banana cupcakes at our house, especially because we buy bananas every week and you know they all don’t get eaten before the kids won’t eat them. I love banana bread and cupcakes which are a great way to use the leftover bananas.
It’s nice when they get brown you can save them and throw them in the freezer until you want to bake, or you can even throw them into smoothies. We used these cupcakes as a gender reveal for my class. that’s why there are pink and blue sprinkles on top. Then I also added a vanilla pudding to the center that I dyed pink for the gender reveal!
Banana Cupcakes Ingredients
- 2 cups all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 and 1/2 cups mashed banana (about 3 large very ripe bananas) Look tomorrow about how to ripen bananas quick
- 1/2 cup salted butter, softened to room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk, at room temperature
Cream Cheese Frosting
- 1 stick salted butter
- 1 package Philadelphia Cream Cheese
- 1 teaspoon vanilla
- 1/3 cup heavy whipping cream
- 4 1/2 cups powdered sugar or more to desired consistency
Banana Cupcakes Directions
- Preheat the oven to 375°F . Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.
- Start by making the cupcakes, whisk or shift the flour, baking soda, cinnamon, and salt together. Set aside.
- Using a stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no flour pockets at the bottom of the bowl.
- Scoop the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool start to make the frosting. In a stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 4 1/2 cups powdered sugar, vanilla, and heavy whipping cream. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of powdered sugar until reaching desired consistency
- Frost cooled cupcakes however you’d like.
Did you try our Banana Cupcakes? We would love to hear from you! Please leave us a comment below or please tag us on Instagram!
Are cupcakes calling your name? Here are a few more recipes!
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Black Forest Cupcakes are the biggest crowd-pleaser cupcakes I have ever made!
Oreo Cupcakes! Sometimes you just need a good Oreo cupcakes to make it through the week!