These Banana Cupcakes are my Grandpa’s recipe. Fluffy cupcakes are a fun and tasty handheld version of banana cake! Made from scratch, you’ll be buying extra bananas to make sure you have enough to make these (and of course banana bread & banana bars too)!
These cupcakes are a piece of my childhood… something we always had at Grandma and Grandpa’s! They actually started as a banana cake and are delicious topped with a fresh lemon buttercream frosting!
To Make Banana Cupcakes
Banana cupcakes are perfect for a family dessert, or a classroom or team party! The riper the bananas, the smoother your cupcakes will be and the sweeter banana flavor they will have. Remember to very gently fold in the beaten egg whites for the fluffiest results!
- Preheat the oven and prepare cupcake or muffin tins with pan release or paper cupcake liners.
- Beat egg whites on high until stiff peaks form, this gives the fluffiest ever cupcakes.
3. Cream together the butter, sugar, yolks, and milk. Add remaining ingredients (per recipe below) and of course mashed bananas.
4. Gently fold in the beaten egg whites until fully incorporated and scoop into prepared muffin or cupcake tins.
Bake until a toothpick inserted in the center comes out clean. Before decorating allow to completely cool.
My Favorite Frosting for Banana Cupcakes
I love the flavor combination of banana and a rich Chocolate Buttercream Frosting! But these banana bread cupcakes are so moist, they’re great without or with frosting!
For banana cream cupcakes, cut each cupcake in half and spread cream cheese frosting between them! All the deliciousness of frosting, without any of the mess!
How Long Do They Stay Fresh?
Banana cupcakes will keep in a zippered bag or an airtight container for about a week.
They freeze great, place in a freezer bag and they’ll keep a few months!
More Cupcakes & Muffins
- Carrot Cake Cupcakes – amazing flavor & texture
- Banana Nut Crunch Muffins – incredibly moist & soft!
- Pumpkin Cupcakes – all the tastes of fall
- Blueberry Bran Muffins – hearty, wholesome & delicious!
- Easy Banana Bran Muffins – full of flavor!
Grandpa’s Banana Cupcakes
Ingredients
- ¾ teaspoon lemon juice
- ¼ cup milk (just shy of ¼ cup)
- 2 eggs separated
- ½ cup butter
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- pinch of salt
- 3 ripe bananas mashed
Instructions
- Preheat oven to 375°F.
- Add lemon juice to bottom of measuring cup. Add enough milk* to make ¼ cup (of lemon juice and milk) and set aside.
- Beat egg whites on high until stiff peaks form and set aside.
- In a separate bowl, cream together butter and sugar with mixer.
- Add in yolks and milk mixture.
- Mix together flour, baking powder, baking soda & salt. Slowly add to butter mixture.
- Stir in bananas. Then gently fold in egg white mixture.
- Pour muffin mixture into lined (or greased) muffin tin.
- Bake for 17-20 min or until cupcakes spring back when lightly touched.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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They were wonderful. Light and fluffy! I made a peanut butter buttercream frosting and oh my goodness. Delicious. They didn’t last a day!!! This will be my new go to.
I made the cupcakes today and they came out great!! I got 24 cupcakes instead of 18 because I added an extra ripe banana and dark chocolate chips. I wasn’t sure what would happened, but they came out very moist, delicious and fluffy. Everyone loved them, so I will definitely will be baking them again.
I have made the best banana cake before and loved it. I am wondering why the cupcakes don’t also go in the freezer for a bit when they come out out of the oven?
Hi Amanda, that is a great question! I find these cupcakes perfectly moist coming out of the oven and no need to put in the freezer. I am glad you enjoy the banana cake!
These turned out fantastic! Possibly the best cupcakes I’ve ever had. You should definitely add them to your recipe file!
So wonderful to hear, Karen! I’m glad you enjoyed them.
Thank you for the great recipe. Will be making these many times!
I have a ton of frozen bananas. Could I use those? I’ve seen other recipes that say you can, but the frozen ones are always so much jucier and seem like they would put more liquid into the batter than using fresh. I worry it will make the cupcakes dense. Have you used frozen before??
I haven’t tried this recipe with thawed frozen bananas, but it should work just fine Lauren. I would not include the liquid the bananas released when thawing. If you try it I would love to hear how it turns out!
What happens if I don’t beat the egg whites, just put the eggs in?
I haven’t tried it so I can’t say for sure Geri, but the end results will likely not be as fluffy.
So yummy! Really light and not too sweet. Easy recipe to follow as well. I put some lemon icing on mine, and they were delicious! Next time might do chocolate icing. I ended up freezing some to enjoy later, too.
Definitely saving this recipe to use often!