Ever stared at those sad, spotty bananas on your kitchen counter and wondered, “Should I toss them? Nah, let’s make cupcakes!”
Say hello to your new favorite treat: Fluffy Banana Cupcakes! These moist, perfectly sweet banana cupcakes are everything you want in a dessert—soft, fluffy, and bursting with real banana flavor.
Forget boring banana bread; we’re elevating those ripe bananas into cupcakes that are perfect for any occasion (even if the occasion is just a Tuesday afternoon!). Whether you’re baking for a birthday, a cozy weekend, or simply to satisfy that sweet tooth craving, these banana cupcakes will never let you down.
The secret to the fluffiest cupcakes ever? Just a splash of milk—or buttermilk if you’re feeling fancy—and some gentle mixing. And hey, let’s get real: topping these cupcakes with creamy Brown Sugar American Buttercream takes things to a whole new level of deliciousness. Don’t worry; I’ve got you covered with a foolproof recipe for that too!
Feeling adventurous? Toss in some chocolate chips or nuts for extra texture and crunch. But be warned: these cupcakes disappear faster than you can say, “Just one more!”
Ready to turn those bananas into pure cupcake magic? Let’s bake!
Ingredients
- 3 ripe bananas (mashed)
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) sugar (white or light brown)
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup (60ml) milk (or buttermilk for extra fluffiness)
Directions
- Preheat Oven & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mash & Mix: In a large bowl, mash the bananas. Add melted butter, sugar, eggs, and vanilla. Whisk until combined.
- Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently until just combined—don’t overmix!
- Fill & Bake: Divide the batter evenly among the cupcake liners (about ¾ full). Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Fold in ½ cup of chocolate chips or chopped nuts for extra texture!
Try these with our Brown Sugar Buttercream!
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