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.
I made these today for my dear daughter’s 8th birthday to share with the her entire class. My child’s school has strict rules on what to bring for bdays. They only allow fruit cupcakes and no icing or frosting. So I spent the night searching for a recipe that will click with kids. After I baked and tasted it, I knew it was yummy but still I was worried if the kids will like it as they can be really fussy. Besides, I’m not much into baking and its my first attempt at it so I just followed everything that you wrote as much as possible. Anyway, I made 35 cupcakes for a class of 23, just made sure there extras just in case. Low and behold, daughter called up on the way home telling me that her classmates loved the cupcakes! After class, the her classmates asked for the spare cupcakes and gave out all of it. One classmate tod her, your mum’s cupcake are the best! One told her, can we exchange mum’s? Hahahahahha! Now trouble is, classmates asked her to asked mum to make banana cupcakes again! Anyway, thank you so much for sharing this wonderful recipe. You made my 8 year old’s bday really special!
Ahhh you made my whole day!! I’m so happy these were such a hit with the kids! You’re a rockin mom! Thanks so much! And happy birthday to your little girl! 🙂
Made these and they were wonderful. I tweaked the recipe and added extra cinnamon into the batter. Also for the frosting subsituted about 2 tablespoons of butter for 2 table spoons of peanut butter. May have been more bc i added peanut butter until the taste was right. I thought peanut butter might be a nice addition to banana and it was! I also used a sift for all dry ingredients in cake and frosting.
So happy to hear you enjoyed these! Love your tweaks 🙂
Have you ever made this eggless? I have egg substitute powder. Can you email me?
I’m sorry Dawn, I haven’t tried these with egg powder so I can’t say for sure.
Delicious! I made the cupcakes exactly per the recipe. My bananas had been frozen then brought up to room temp prior to use. For the frosting, I used 2 cups of powdered sugar (instead of 3). I don’t feel the cream cheese taste overpowered the banana in the cake. This recipe is a keeper. Next time I might amp up the spices a bit by adding a dash (small dash) of ginger or allspice. Thank you Chelsea!!
So happy to hear it!! Thank you for the comment Elizabeth 🙂
Wow, these turned out GREAT! I used commercial icing on my first batch and pretty tasty. Utilized the icing recipe for a repeat baking, EXCELLENT flavor but wayyyy too much leftover 🙁 I don’t like to slather icing on heavy I guess. How long will it keep?
It will definitely last at least a week in your fridge in a air-tight container. I’m so glad you enjoyed these!! 🙂
These cupcakes look so super amazing just like all of your other recipes! Thank you for blessing us all with these finger lickin’ good banana cupcakes!
Oh my gosh you are so sweet!! Thank you Ella! I’m so glad you enjoyed! 🙂
And how big are the cupcakes if you want it to be the exact 16 pcs? 🙂
This recipe makes 16 cupcakes so they’ll look just like the photos size wise 🙂
Its me again, haha! Would you suggest that i chill the cupcakes first before serving it to a party? 🙂
Hi!! Would the frosting hold its shape? Im going to make this for a party and i just want to make sure that the shape would hold up. Thank you!!
The frosting holds its shape well! Not as good as a buttercream, but it does well! Try to keep it at room temperature or chilled as much as possible (in the heat it would melt)
What kind of flour would i use? Just All-purpose? Any hoo, these cupcakes were TO DIE FOR!!! SO YUMMY!!!
All purpose 🙂 So glad you enjoyed these cupcakes!