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Homemade Banana Cupcakes photo

Banana Cupcakes

These Banana Cupcakes are a delightful treat! With moist texture and rich banana flavor topped with cream cheese frosting, they’re perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup cake flour plus 2 tablespoons
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large ripe bananas peeled and mashed
  • 1 batch cream cheese frosting for topping
  • to taste chopped pecans for garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake liners
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Piping Bag

Method
 

Instructions:
  1. Step 1: Preheat Your Oven
    Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
  2. Step 2: Whisk Dry Ingredients
    In a medium bowl, whisk together the cake flour, baking powder, baking soda, fine salt, and ground cinnamon. Set aside.
  3. Step 3: Cream Butter and Sugars
    In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
  4. Step 4: Add Eggs and Bananas
    Add the eggs one at a time, mixing well after each addition. Then, mix in the mashed ripe bananas and vanilla extract until well combined.
  5. Step 5: Incorporate Sour Cream
    Add the sour cream to the mixture and mix until smooth.
  6. Step 6: Combine Dry Ingredients
    Gradually add the dry ingredient mixture to the wet ingredients, and mix until just combined. Be careful not to overmix; a few lumps are okay!
  7. Step 7: Fill the Liners
    Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  8. Step 8: Bake
    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: Cool
    Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
  10. Step 10: Frost
    Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Garnish with chopped pecans for an added crunch.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Freeze unfrosted cupcakes for up to 2 months for longer storage.
  • Thaw frozen cupcakes at room temperature before frosting.
  • Consider using almond flour for a gluten-free option.
  • Feel free to add nuts or chocolate chips to the batter for extra texture.