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
4.97 from 129 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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


  • 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
4.97 from 129 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

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



Recipes you'll love

About the author

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


    1. Hi Lizette, the most common reason is that baking soda or baking powder has started to lose its effectiveness. It could also be that they were not fully cooked when they were removed from the oven. Hope that helps!

  1. My grandma never made cupcakes this good! I added pineapple along with the banana. Pineapple just really makes this recipe perfect! I love it! Will make again!5 stars

  2. Sounds delicious! but i don’t have an oven only an air fryer, do u think that will mess up the texture? And if it doesn’t, what times do u recommend?

    (For example 180 for 15 mins)5 stars

    1. Hi Jess, we have never tried this recipe in an air fryer before so I can’t say for sure. But I would guess 350°F for 10-12 minutes. You will have to let us know how they turn out!

  3. 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!

    1. You could use more milk or you could try using apple juice or a fruit juice that has banana in it!

    2. white vinegar will work too as the point of the lemon juice ( an acid) is to turn sweet milk into homemade buttermilk.

  4. 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?

    1. That sounds delicious, Marissa! The chocolate chips should work well in this recipe. We would love to hear how it turns out for you.

  5. 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.5 stars

  6. 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!5 stars

    1. Hi Jody, for best results we use all-purpose flour but I would love to hear how they turn out with cake flour.