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.
I made these (2/3 of the recipe as I only had 2 bananas). They are absolutely delicious! Light, fluffy with a slightly crisp edge and it was very hard to just eat one! I made them with Doves gluten free flour, stork marg and Demerara sugar with a pinch of xanthan gum and they came out beautifully. A recipe to print ☺️ Thank you.
Best banna cupcakes I’ve eeeeeeeever made, satisfied with this recipe!!!
The best recipe I’ve tried! ❤️
Thank You 😊
I added cocoa powder for half the batter 💗
Oh my gosh Holly! I made these today with cream cheese frosting. They turned out fluffy and perfect! (I shamefully added vanilla and used brown sugar instead of white.) It’s a good thing the batch makes 18 because my hubby and I ate 4 immediately.
Followed the instructions but they came out more like muffins than cupcakes. Advice?
Hi Angela, in what sense did they turn out more like muffins? Were they a little more dense than you expected? In this case the batter was likely overmixed. Or were they not sweet enough? It’s possible your bananas were not ripe enough. I hope this helps.
In another comment, someone asked if you use unsalted or salted butter. You stated unsalted, but then only add a pinch of salt to the recipe. Is that correct? I would think that if you used unsalted butter, you would need to add at least a 1/4 tsp of salt, if not more.
Also, 3 bananas can vary wildly in size–do you have a measurement (either volume or weight) that you would recommend?
I add about ⅛ teaspoon salt however, you can certainly add more salt if you’d like. The bananas should be close to 1⅓ cups after mashing.
Hi Holly, can you tell me if this recipe uses salted or unsalted butter? Planning to make the yummy looking cupcakes this weekend for a family gathering. I can’t wait!
For this recipe we use unsalted butter. Enjoy!
Good flavor but my cupcakes almost burned within 15 min. Followed the recipe so I’m not sure what went wrong.
Oh no, I am sorry to hear that Jackie. Does your oven run hot? if you make them again I would check them around the 12 minute mark for doneness (if a toothpick inserted in the center comes out clean) and adjust the cook time from there.
Amazing. Going to make these regularly now for my toddler. Probably the best recipe I’ve ever tried. the batter was super creamy and luxurious. I didn’t use frosting because I didn’t have the ingredients but I sprinkled cinnamon on top before baking. So good and moist. Very fluffy and just the perfect amount of sweetness.
I don’t usually leave comments on recipes but I had to on these. I followed the instructions to the T using very ripe bananas and these are delicious and I haven’t even made frosting yet. My husband said I’ll take these instead of banana bread from now on lol. Thank you for sharing grandpas recipe!!
Followed the recipe exactly which is something I rarely do and they were a disappointment. They were more like muffins vs cupcakes. They lacked moisture and was too spongy.
Oh no, I am sorry to hear that Felicia. This recipe is usually such a hit with readers. Thanks for trying it out.
can I use more liquid, I have no lemon
I like buttermilk and sour cream would this be ok with your recipe
Hi Lynn, the lemon juice and milk is in place of buttermilk so you can swap them for ¼ cup of buttermilk.
Sunday afternoon baking. Used up 5 very ripe small bananas. Beautiful batter. I made them larger. Baked a little longer. Will make again.
Love this recipe so fluffy and moist. Even used frozen bananas
Wow. Absolutely perfect texture to the cupcake even with previously frozen bananas. 10/10. I made peanut butter cream cheese frosting that took it over the top!
They were light and fluffy, but kind of bland and not sweet enough. Really needed the frosting. Probably be good warmed up for breakfast with a little jam.
The frosting is the perfect balance to the flavor! And I can agree they are delicious warmed up.
These were delicious!! I followed the recipe exactly, but used vegan butter instead of regular butter. I also sprinkled mini chocolate chips on the top before baking and didn’t ice them. I’m not a big icing fan, but the chips on top made them really pretty. Everyone loved them.
OMG! These are the best banana cupcakes I’ve ever made! I even took a warm one and put a bit of butter on it ….. delicious!!! I’m sure they will taste just as good with icing later!
Can I use bobs red mill gluten free flour?
Hi Aspyn, that should work well in this recipe.
Best ever!