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!
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
- cream cheese frosting – 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!
Ingredients
- ¾ teaspoon fresh lemon juice
- ¼ cup milk just shy of ¼ cup
- 2 eggs yolks separated
- ½ cup butter
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 pinch salt
- 3 bananas ripe, mashed
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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Delicious so good came out ok not as perfect as the picture but still yummy
If you mix the Lemmon juice with the milk, won’t it curdle??
It sours the milk, similar to a buttermilk.
Love seeing new recipes
Yum!!!
Thanks for sharing. Sounds amazing
Hi! Would I be able to add chocolate chips to this recipe? And would you recommend doing a cream cheese frosting?
Thanks!
I do think chocolate chips would work just fine in this recipe. I would suggest dusting them with flour first so they don’t sink to the bottom. I love cream cheese frosting with these!
Could you put pecans in this recipe? If so, how much? Thank you!
I haven’t tried it but I’m sure it would be great! Toss the pecans with a touch of flour (this would keep them from sinking to the bottom of the batter) and I would add about ½ cup or so.
This recipe is amazing! Tried and love it. My new go to favorite
Thanks so much Meghan! I am thrilled that you enjoyed the cupcakes!
Once baked and cooled, can these be frozen (unfrosted) and still taste good when thawed?
Absolutely, these freeze very well!
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!
I am thrilled that you enjoyed this recipe Shannon!
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!
I’m so glad you’ve loved them CJ!
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.
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!
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!
If you divide the batter evenly between the 18 cupcakes, they should bake perfectly!
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.
I hope you enjoyed this recipe Deb!
Loved the cupcakes!
I am so glad you enjoyed this recipe!
Great recipe!!! Definitely a keeper – thank you so much!
I’m so glad you loved it Melissa. As I’m sure you know, this recipe is near and dear to my heart. :)
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.
Hi Linda,
These are baked at 375. Yes, the bananas will need to be mashed.
Yummy!!! These are delicious. I love the old recipe picture.
These sound just like my grandma’s cupcake recipes!!! I will have to make these ones to try out as they sound super yummy!
…Mmmmm…These look delicious…Thank you for the recipe !!!!
These look absolutely yummy! I will be making these tmrw! :)