Grandpa’s Banana Cupcakes

This post may contain affiliate links. Please read my disclosure policy.

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!

side view of banana cupcakes with a bite out of it

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!

Overhead shot of Banana Cupcake recipe 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.

Overhead shot of Banana Cupcake mixture in glass bowls

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.

Overhead shot of Banana Cupcake batter in a muffin tin

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

side view of banana cupcakes with a bite out of it
4.94 from 80 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
These are the best ever fluffy moist cupcakes.


  • 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

Follow Spend with Pennies on Pinterest


  • 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

*You will use just a little less than ¼ cup milk

Nutrition Information

Calories: 167, Carbohydrates: 27g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 32mg, Sodium: 117mg, Potassium: 147mg, Fiber: 1g, Sugar: 14g, Vitamin A: 209IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 1mg

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

Keyword banana cupcakes
Course Dessert
Cuisine American
Banana cupcakes with icing with writing
Banana cupcakes topped with icing and a sliced banana with writing
Top image - banana bread topped with banana slices. Bottom image - banana bread ingredients
About the author


pinterest facebook twitter instagram

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!

More Posts by Holly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Can you provide a more precise measurement of 3 bananas? Bananas vary widely in size (small vs very large) and it would be more helpful to indicate “x cups mashed banana”, or even a gram weight, in the recipe. Thank you!

  2. I’m confused on what frosting is showed abd used in the photo…. It’s clearly not a chocolate… is there a recipe for that

  3. Just made these and they are delicious straight out of the oven. Perfect texture. I’m making them into bananas foster cupcakes. Thanks for sharing your grandpa’s recipe.5 stars

  4. These were a hit. I brought them to church to celebrate my daughters’ baptisms. Thank you.5 stars

  5. Will use this recipe again! Loved the flavor and texture! I only had 2 1/2 ripe bananas though and knew I should replace that other missing half so I added two heaping teaspoons of applesauce and it was wonderful. The applesauce added the extra moisture but didn’t seem to affect the flavor at all. It’s a keeper!5 stars

  6. Hi Holly. Can you use buttermilk rather than milk/lemon juice? Or is these a reason to use lemon juice method ? Thx. Doreen

  7. These are excellent! I have been searching for a banana cupcake/cake whose flavour and texture has been in my mind since childhood, and I’ve finally found it! Light, fluffy and tastes like banana. The only thing I added was 1 teaspoon of banana extract. Maybe next time I’ll try a bit of banana liqueur. Thanks to you and your grandpa! Now I can toss away all the other recipe attempt from my cookbook binder.5 stars

  8. Surprisingly, these muffins had a significant baking soda taste. Would reduce the amount next time. In spite of there being 3 bananas(i doubled it, so 6 bananas) these muffins don’t actually taste like banana muffins. The flavor is quite bland. Not sure if I did something wrong?
    I will say that normally I love all “spend w pennies” recipes and have great success with them. Maybe this just needs a Grandpa’s love to make it good.2 stars

    1. I’m definitely surprised to hear that JB, as we have made these literally dozens and dozens of times over the years and haven’t found that they taste like baking soda. Did you use a combination of baking soda and baking powder as included in the ingredients? One note is that they are cupcakes (not muffins), and they have a lovely delicate flavor and texture, different than a muffin.

  9. Hi Holly

    Your banana muffins sound delicious. Please can you advise if I can substitute the egg whites with something else.

    Thank you

    Ooi-Chin5 stars

    1. I have only tried this recipe as written so I can’t say for sure. Let us know how it goes if you try it with something else.

  10. This recipe is absolutely delicious! And super easy. I took them out of the oven at 17 min and they were moist and springy.5 stars

  11. Your banana muffin recipe was incredible! Thankyou ! The beaten egg whites must the secret? The order in which these were incorporated made these muffins very fluffy,

    Cheryl Fraser
    Dartmouth Nova Scotia

  12. These cupcakes are outrageously delicious! They came out looking exactly like the picture! They’re the lightest cupcakes we ever ate! Will definitely be making many times in the future!5 stars

    1. Hi Joshua, we haven’t tried this recipe in a 9×13 but doubling the batter should work. You will want to cook it longer checking the center with a toothpick to ensure it is fully cooked.