Grandpa’s Banana Cupcakes


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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 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!

Fluffy banana cupcakes with the wrapper removed

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!

Banana muffin ingredients.

  1. Preheat the oven and prepare cupcake or muffin tins with pan release or paper cupcake liners.
  2. Beat egg whites on high until stiff peaks form, this gives the fluffiest ever cupcakes.

Two images showing the batter with bananas and with egg whites being folded in.

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.

Banana cupcake batter in a lined muffin tray.

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

5 from 2 votes
Review Recipe

Grandpa’s Banana Cupcakes

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 18 cupcakes
Author Holly Nilsson
Course Dessert
Cuisine American
These are the best ever fluffy moist cupcakes.

Ingredients

  • 1 1/2 teaspoon lemon juice
  • 1/2 cup milk
  • 2 eggs separated
  • 1/2 cup butter
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 3 ripe bananas mashed

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Instructions

  1. Preheat oven to 375°F.

  2. Combine lemon juice & milk and set aside.

  3. Beat egg whites on high until stiff peaks form and set aside.
  4. In a separate bowl, cream together butter and sugar with mixer.

  5. Add in yolks and 4 tablespoons of the milk mixture (you can discard the rest).
  6. Mix together flour, baking powder, baking soda & salt. Slowly add to butter mixture.
  7. Stir in bananas. Then gently fold in egg white mixture.

  8. Pour muffin mixture into lined (or greased) muffin tin.

  9. Bake for 17-20 min or until cupcakes spring back when lightly touched.
Nutrition Information
Calories: 167, Fat: 6g, Saturated Fat: 3g, Cholesterol: 32mg, Sodium: 117mg, Potassium: 147mg, Carbohydrates: 27g, Fiber: 1g, Sugar: 14g, Protein: 3g, Vitamin A: 209%, Vitamin C: 2%, Calcium: 35%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword banana cupcakes
Fluffy banana cupcakes with the wrapper removed
Fluffy banana cupcakes with the wrapper removed
Top photo - Fluffy banana cupcakes with the wrapper removed. Bottom photo - Banana muffin ingredients.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

      1. I wasn’t sure if I would like “fluffy & light” banana cupcakes, but these are delicious and worth the extra steps.

        These have great flavor, but I wasn’t paying attention and accidentally added vanilla extract to the batter which was out for a previous recipe, I don’t think it changed the flavor which was banana banana yummy!

        I didn’t even bother with frosting, the outside (tops) had a light crisp and the insides were definitely light and fluffy.

        Thank you for sharing this family recipe with us!

  1. I’ve made these numerous times over the past couple months. They are fantastic! There is a little work involved but not much and they turn out amazing every time. Thank you for sharing it!

  2. These are delicious. I made a double batch today and will be taking them to a church bazaar. I made banana frosting which intensified the flavor quite a bit. My husband liked them much better then. Just banana, powdered sugar, butter and enough half and half to get to the consistency I wanted.

    1. Thank you for sharing your frosting recipe Susan! So glad you loved these, they’re very dear to my heart!! Have fun at the church bazaar!

  3. Sounds fabulous— Considering the cupcakes will rise while baking, could you recommend how high to fill each cup with the batter to make it bloom fully, yet not overflow?

    Thanks so much!

  4. Just took these out of the oven and they look awesome! I was able to make 16 cupcakes thst are nucekt mounded. I made a badic chicolsye buttercream frosting for them. I really loved seeing Grsmoa Z’s typed recipes! Thanks for sharing.

  5. No oven temp. Is noted in the cupcake recipe. Is it the same as in Grandpa Z’s typed recipe card for the Banana Cake? 375 F?
    Also- I’ve made banana bread, but others may be unsure about the bananas. Assume they need to be mashed with a fork, but the Cupcake recipe only noted 3 ripe bananas. And in the Instructions, #6 notes Stir in bananas.

  6. These sound just like my grandma’s cupcake recipes!!! I will have to make these ones to try out as they sound super yummy!