Banana Cupcakes are moist, sweet, and lightly spiced with cinnamon, topped with creamy vanilla-cinnamon cream cheese frosting. Irresistibly delicious!
author’s note
Why I Love Overripe Bananas!
Bananas are always in my grocery cart because my family loves them. They’re an easy snack, and I’m always handing them to my kids.
Most get eaten before they’re too ripe, but sometimes a few are left on purpose. That just means it’s time for something delicious, like Chocolate Banana Muffins, Banana Pancakes, or Banana Crumb Muffins.
Lately, I’ve been using extra bananas to perfect banana cupcakes. My toddler is cupcake obsessed. He’d eat them for every meal if I let him, and these are a new favorite!
Ingredient Tips
| Ingredient | Quick Tip |
|---|---|
| Overripe Bananas | Look for mostly brown skins; the riper the banana, the sweeter and moister the cupcake. |
| Brown Sugar | Lightly pack it. I like light brown sugar here but dark works. |
| Cinnamon | Use about ½ tsp to warm up the flavor. |
| Buttermilk | No carton? Mix 1 Tbsp lemon juice with 1 cup milk and let it stand 5 minutes for a quick homemade version. |
| Cream Cheese (for frosting) | Bring cream cheese and butter to room temp so the frosting whips up smooth and pipeable. |
Quick Tip
This recipe makes plenty of frosting for tall, piped swirls. For less, halve the recipe.
How To Make Bananas Ripe
Need ripe bananas fast?
Place unpeeled bananas on a baking sheet and bake at 350°F for 7-8 mins until the skins turn black, flipping if needed.
Let cool, then mash for Banana Cupcakes.
Featured Comment
“Truly the best ever cupcakes. Very easy to make, light, fluffy & delicious”
– Nikki
Cupcake Success Tips
- Mash Bananas Well: Use a hand mixer on low speed to mash bananas quickly and evenly. Mix just until smooth with a few small lumps for the best texture.
- Don’t Overmix: Stir just until combined to keep cupcakes light and fluffy.
- Add Toppings Last: If using fresh banana slices, add them right before serving so they don’t brown.
- Cool Before Frosting: Warm cupcakes will melt the frosting, so let them cool completely.
Banana Cupcake Flavor Swaps
- Frosting: Swap frosting for peanut butter frosting or brown sugar frosting.
- Mix-Ins: Stir in 3/4 cup chopped walnuts or mini chocolate chips.
- Mini Cupcakes: Use a mini muffin tin with liners and bake 10-15 mins. Check at 10 mins with a toothpick—if it comes out clean, they’re done.
- Toppings: Try banana chips, cinnamon, cinnamon sugar, fresh banana slices, crushed nuts, or candied pecans.
Storage
- Fridge: Keep banana cupcakes in a sealed container with a paper towel. Best within 3-4 days, tasting even better on day two.
- Freezer: Freeze cupcakes without frosting on a tray for 45 mins, then move to an airtight bag for up to 2 months.
More Dessert Recipes
Banana Cupcakes
Video
Equipment
Ingredients
- 1-1/2 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 tablespoons unsalted butter room temperature
- 1/3 cup light brown sugar lightly packed
- 1/2 cup granulated sugar
- 2 overripe bananas
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk see note 1
- 8 tablespoons unsalted butter room temperature
- 1 (8-ounce) package cream cheese full-fat, at room temperature
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups powdered sugar
- Banana chips optional, for garnish
Instructions
- Preheat oven to 350°F. Line a 12-cavity muffin pan with cupcake liners, and line a second pan with 4 liners, filling the unused cavities halfway with water (see note 2). Set aside.
- Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl and set aside.
- In a large bowl, use a hand mixer to beat the butter, brown sugar, and granulated sugar until creamy. Mash enough bananas to make 3/4 cup and blend them into the mixture until smooth. Add the egg, egg yolk, and vanilla, and continue beating until smooth.
- Gradually add half the dry ingredients and half the buttermilk to the wet mixture, mixing just until combined. Repeat with the remaining dry ingredients and buttermilk. Be careful not to overmix.
- Fill the prepared muffin cups 3/4-full with batter, distributing all the batter evenly among 16 cavities (see note 2). Bake in the preheated oven for 18–22 minutes or until a toothpick inserted comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the frosting. Cream the room temperature butter and cream cheese until smooth, then mix in vanilla, salt, and cinnamon. Gradually add powdered sugar while mixing on low until smooth. Chill the frosting until ready to use.
- Frost the cooled cupcakes with cream cheese frosting and if desired, garnish with a banana chip.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Banana Cupcakes FAQs
Yes! For high-altitude baking (5,000+ feet), reduce baking soda and baking powder by about 1/8 teaspoon each. You can also increase the oven temperature to 365°F and check for doneness a couple minutes early.
Yes, with a good 1:1 gluten-free baking flour (like Bob’s Red Mill). Cupcakes might be a bit softer, but still delicious.
You can, but the texture will change. Butter gives more flavor and structure. If using oil, go with a neutral one like vegetable or canola.
Quick Tip
Try Cinnamon Banana Bread, Banana Chocolate Chip Cake, or Banana Bread with Greek Yogurt next.
It’s a shame this recipe does not have the measurements for the ingredients. Cups are so imprecise and not everyone is American!
There’s an app for that! 😉
That’s what is google for 🙂
Can i use whipping cream or heavy cream instead of butter milk?
You actually need the acid in the buttermilk (or DIY version) for these cupcakes to properly rise!
Just made these tonight and they are soooo good! I put a bit more cinnamon in mine, because I’m a huge fan of cinnamon and I did use plain whole milk, and they are just amazing. And the frosting is to die for! I’m always skeptical of cream cheese frosting because sometimes it can be too cheesy. But this frosting was just perfect. It compliments the cupcakes wonderfully! Thank you for sharing this recipe!
Yay! I’m so glad to hear this Jamie! I totally agree on the frosting. I don’t like the overly cheesy cream cheese taste so I love this frosting too! Enjoy!! 🙂
Please can anyone give the ingredients in gram etc but not cup. I am in the UK and I don’t know how to measure in cup
https://www.myrecipes.com/how-to/metric-conversion-charts
Even though I’m not finished baking these, I can already tell these are going to be delicious. Several minutes into baking scents of banana and butter have already started to waft out of the oven. I love foods with banana; the fruit adds a rich flavor and scent to my desserts. The smooth frosting is no exception either – it’s heavy, creamy, and tastes so good! I will definitely be trying this recipe again.
Ahh i’m so glad to hear this! I love cooking with fruit adds too because of the way it makes my house smell! 🙂
Okay but these actually are the best ever! OMG! I am not much of a baker and I’d never had banana cupcakes before but I was just craving the idea of them. These are perfect! A people denser than regular cupcakes but incredibly moist and icing is to die for. I followed the recipe exactly and I would make these a million times again. Perfection.
Ahh I love how dense they are too! I’m so glad you enjoyed:)
How much vinegar do I add with the milk for “buttermilk”
The notes section on the recipe give my recommendation; enjoy! 🙂 (You can make your own buttermilk by combining 3/4 cup milk with 3/4 of 1 full tablespoon vinegar or lemon juice. Stir and set aside for 5 minutes before using. Do not use plain milk for this recipe.)
Not to sound obtuse, but the reason you’re getting questions about the vinegar is because of the odd way you say 3/4 Tablespoon — which I think is what you mean when you say “3/4 of 1 full tablespoon”. Anyhow, I made the cupcakes exactly as written and have to agree that they’re really the best I’ve ever had. I’m going to make a banana/bourbon frosting. Thank you very much.
Thank you Grady, I was confused and came to the comments for clarification. Lol
Or you could say, 3/4 cup milk with 2 and 1/4 teaspoons of vinegar or lemon juice.
How do I put 3/4 of the 1 Tbls? Also can I suse almond milk?
2 and 1/4 teaspoons 🙂 I would not recommend almond milk for this recipe
Wow! So delicious. It was my first time baking banana cupcakes and they came out perfect.
Didn’t have buttermilk so I used my 1/4 tsp and added 3 of those to my 3/4 cup of milk.
Oh also in case anyone is confused 1/8 tsp is a pinch. This is in regards to the nutmeg measurement.
Also, if you freeze the frosting for 10mins it comes to a perfect pipping consistency. I used a ziploc bag with a corner cut off. ????????
Have bookmarked recipe and will be baking again. 🙂
Thanks so much for your helpful tips! So glad you loved this recipe! 🙂
Hi, I only have skim milk.
Will this work?
Your pictures are to die for!! What camera and lens do you use?
You’re so kind; thank you! I use a canon 5d mark 3 and primarily a 24-70 2.8 mm lens 🙂
These were perfect! Will definitely make again.
So happy to hear that! 🙂
What do you consider as room temperature? My house is 50 in the Winter, sometimes up to 60. Thank you.
I’d say around 70 degrees F 🙂 Thanks for asking!
These look gorgeous and I’ve got two overripe bananas hanging in my kitchen right now calling my name! haha.
Thank you Samantha! 🙂
The only recipe I will ever use. I have made them twice in 2 weeks and they are absolute deliciousness! Follow the directions and they will turn out perfectly. Thanks!!
So happy to hear it! Thanks for the comment 🙂