by Holly
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!
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
Prep Time 10 minutes
Servings 18 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
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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.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I live in Egypt and sometimes it is difficult to find lemons. What do you think I can use instead of lemon juice? Can’t wait to try these out!
You could use more milk or you could try using apple juice or a fruit juice that has banana in it!
So excited to try this recipe! I have a TON of leftover caramel sauce and caramel buttercream from a prior bake that I want to use for these cupcakes. Question, would adding semisweet chocolate chips be a good addition or would that effect the rise?
That sounds delicious, Marissa! The chocolate chips should work well in this recipe. We would love to hear how it turns out for you.
So yummy!! Thank you so much for sharing! So fluffy and delicious!
Absolutely amazing recipe. I topped the cupcakes with a dollop of brown sugar cinnamon butter cream frosting and a sprinkle of crunchy walnut oat streusel. Can’t wait to eat one with coffee tomorrow morning.
Oh my, my mouth is watering! That sounds amazing, Claire!
I made these today and they are delicious! I was going to make a cream cheese filled banana bread but decided to fill these with cream cheese mixture and they turned out great! I put a small amount of the batter into the bottom of a jumbo cupcake pan, spread about a tablespoon of cream cheese mixture for second layer and then topped off with another layer of batter. They are very moist and flavorful!
Would this work using cake flour?
Hi Jody, for best results we use all-purpose flour but I would love to hear how they turn out with cake flour.