Banana Cupcakes are moist, sweet, and lightly spiced with cinnamon, topped with creamy vanilla-cinnamon cream cheese frosting. Irresistibly delicious!
Try Cinnamon Banana Bread, Banana Chocolate Chip Cake, or Banana Bread with Greek Yogurt next.
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.
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
How To Store Banana Cupcakes
Fridge: Keep 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.
Hi Chelsea
Can I use gluten free flour instead? Also can I replace with self-raising flour?
Thanks 🙂
Hi Eliane! I wish I could tell you definitively, but without trying either of those myself I really couldn’t say. Wish I could be of more help!
Do you have any recommendations for high altitude changes to this recipe? It looks perfect for my son’s school birthday treats.
Hi Jenna! I’m so sorry I have never lived at a super high altitude, so don’t have experience or knowledge there. Wish I could be of more help!
So yummy! Where did you get the cake stand from?
Amazon 🙂 https://amzn.to/2PjDumS (affiliate link for them :))
Hey I was wondering if this will work with gluten-free flour too? 🙂
I’m so sorry Maggie, I’m not super familiar with using gluten free flour in baking and couldn’t give a recommendation for these cupcakes. Wish I could be of more help!
its okay, I’m new to it. I ended up using
“Bobs Red Mill, Baking Flour 1 To 1 Gluten Free” and then I followed the rest of the recipe as directed and they turned out great! They were very moist and not chewy at all!! Everyone loved them!
Thanks so much for coming back and sharing your results! So happy they were a hit <3
Just finished making these cupcakes and for the first time I measured everything precisely and they were absolutely fantastic. Only change up was I did a peanut butter frosting instead they are absolutely perfect. Will be making these again.
Peanut butter frosting sounds delicious! 🙂 So happy these were a hit! Thanks for the comment Christina 🙂
I am in LOOOVE!! (And i loved how it came out to 16 cupcakes exactly!) I made these when my mom’s guests came over and they loved them, so fluffy yet with a perfectly golden, slightly chewy crust on the top. I’m about to make another batch as I type. 😀
YAYYY!! I am soooo happy you loved these and so did your guests!! Thanks soo much for your comment! 🙂
I had a craving for banana cupcakes with creamcheese frosting and these were PERFECTION!! Recipe was very easy to follow, turned out smooth and moist. Frosting was just the right mix of sweetness and tang. Thanks, Chelsea! I shared the recipe on FB ?
I am sooo happy to hear you enjoyed these soo much! Thanks for your comment! 🙂
I may have to make these soon. They sound so good.
Yum! These were so good!
What a sweet and spectacular recipe! My kids loved the flavor and gobbled these up within one day! Delish!