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!

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
4.99 from 252 votes↑ Click stars to rate now!
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Grandpa’s Banana Cupcakes

These are the best ever fluffy moist cupcakes.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 18 cupcakes
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  • 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


  • 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.


*You will use just a little less than ¼ cup milk
4.99 from 252 votes

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.

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



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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    1. Hi Caitlynn, you can adjust the serving size when you print the recipe to make 24 cupcakes. I hope that helps!

    1. If you would like to add some vanilla Kelly, you can for sure. I would say 1 teaspoon should be perfect!

  1. Amazing recipe! Thank you
    I made them it in December for Christmas and today I was cleaning out the freezer and found a bunch of bananas in a bag so I’m back for round two.. 5 stars

  2. These cupcakes are so fluffy and delicious! I added more bananas and walnuts as a garnish. It needed a little more sweetness for me. I’ll add chocolate chips on the top next time.
    Thank you for sharing!5 stars

  3. 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.5 stars

  4. 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.5 stars

  5. 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?

    1. 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!

  6. These turned out fantastic! Possibly the best cupcakes I’ve ever had. You should definitely add them to your recipe file!5 stars

  7. 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??

    1. 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!

    1. I haven’t tried it so I can’t say for sure Geri, but the end results will likely not be as fluffy.

  8. 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!5 stars