Description
These moist and fluffy banana cupcakes are made with ripe bananas, sweet vanilla, and a hint of cinnamon. They’re perfect with your favorite frosting and easy to customize.
Ingredients
1½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon (optional)
½ cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 tsp vanilla bean
Instructions
Preheat oven to 350°F and line a muffin pan with paper liners.
In a small bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large mixing bowl, cream softened butter and sugar until fluffy.
Beat in eggs one at a time, followed by mashed bananas and vanilla.
Add dry mixture to wet ingredients in batches, mixing just until combined.
Spoon batter into liners ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
Cool for 5 minutes in pan before transferring to wire rack.
Notes
Use very ripe bananas for the best flavor.
Store frosted cupcakes in refrigerator; unfrosted can be frozen.
Add chopped nuts or mini chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: banana cupcakes, moist banana cakes, ripe banana recipe, easy cupcakes, banana desserts