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If banana flavour is your thing, whip up a batch of these easy Banana Cupcakes in about half an hour. They’re light, moist, really easy to make and so delicious! The delicate cinnamon buttercream on top is a divine finishing touch.
I have had this Banana Cupcake recipe on the go since 2014 and still make them regularly when there are bananas looking at me, just waiting to be turned into some kind of sweet treat.
I am so committed to cupcakes, as well as all bakes featuring bananas (I never knowingly waste an overripe banana!), that I have given this homemade favourite a retest and refresh.
I am happy to report that the basic recipe stands the test of time and hasn’t altered, however we have swapped the original peanut butter frosting for a cinnamon flavour instead.
We found it paired perfectly with the banana, is a little more delicate and didn’t overpower the banana at all.
Of course, stick to the old recipe if you prefer though, which features a generous quantity of smooth peanut butter instead.
The method for making the cinnamon frosting is in the recipe below, but you can also follow my Buttercream Icing post here that will give you a bit more depth into how to make it, in case you’re not a regular icing maker.
You could also go for Cream Cheese Frosting if you prefer. This doesn’t go well with everything, but I do think it would be delicious here.
This recipe makes a batch of 12 and is very similar to my other basic cupcake recipes of Chocolate Cupcakes, Lemon Cupcakes and Vanilla Cupcakes, but you know I can’t resist a reason to bake with overripe bananas… super delicious and economical at the same time!
Why you’ll love this Homemade Banana Cupcakes recipe
⭐️ So easy to make, even for beginners!
⭐️ Takes about 30 minutes to make a batch
⭐️ Handheld fun versions of Banana Cake
Sarah’s notes
In case you’re wondering how this recipe differs from my Banana Muffins, the muffins are made with oil instead of butter, aren’t quite as sweet, and are bigger and fluffier. I see the muffin version as more of a breakfast snack than a treat snack (as I would a cupcake).
Also they’re not decorated like we do with cupcakes. I hope that clears it up!
If I could only give you one tip for following this recipe, it’s this: Please remember that the timings below are a loose guide, as all ovens are different, so yours may take more or less time to cook.
They should be slightly golden and springy to the touch, and perhaps even feel a little ‘underdone’.
Banana Cupcakes Ingredients
- Butter – This needs to be at room temperature. If your butter comes straight from the fridge, soften it in the microwave for a few seconds.
- Caster sugar and soft light brown sugar – The combination of the 2 sugars gives a nice sweet, soft texture and subtle caramely flavour. Caster sugar is known outside of the UK as superfine sugar.
- Eggs – You’ll need 2 eggs. I prefer medium, free range.
- Self-raising flour – This flour contains a raising agent so there’s no need for baking powder too. Make sure it’s not been open too long.
- Bananas – You will need 2 large bananas, mashed. The peeled weight should be about 200g/7oz.
- For the buttercream frosting – Butter, icing sugar, vanilla extract or paste, and half a teaspoon of cinnamon.
- To decorate – 12 banana chips. These are dried and can be bought in packets.
How to make Banana Cupcakes
1. Cream the butter with your sugars until pale, light and fluffy, using a wooden spoon or an electric hand whisk, as per the full recipe below.
2. Add the eggs, sift in the flour and add in the mashed bananas. Mix everything together until combined.
3. Spoon equal amounts of mixture into your cupcake cases. Bake until the cakes are golden and slightly bouncy to the touch. Leave to cool on a cooling rack.
4. For the buttercream icing: Beat the butter until pale, light and fluffy. Beat in the sieved icing sugar and add in the vanilla extract and cinnamon.
5. Pop your buttercream into a piping bag.
6. When the cupcakes are cool, pipe on the icing. Add a banana chip for decoration.
TIP: Don’t over bake the cupcakes. Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.
How to pipe the cinnamon buttercream icing on
When the cupcakes are cool, pop a star nozzle (I use a Wilton 1M nozzle, available on Amazon) in your piping bag and fill the bag with the freshly beaten icing.
Pipe a circle around the edge of the cupcake, continue with another circle on top, slightly smaller, and a finally tiny circle on top.
Give the bag a squeeze, stop squeezing and pull the bag away quickly.
(If your buttercream is too stiff, add more boiling water, a little at a time until it is a smooth pipe-able texture.)
Storing
Store these in an airtight container that ISN’T plastic, somewhere cool (so usually dark too) but not a fridge, otherwise they will become quite hard.
How long will the cupcakes last?
They should last 3-4 days (although they are better when they are fresh, most people wouldn’t notice the difference.)
Can Banana Cupcakes be frozen?
Yes. Freeze them before icing and wrap them well.
Let them defrost at room temperature. You may find that if they have been frozen and defrosted, the cupcake cases come away a little from the cakes. This won’t affect the taste.
Recipe Tips
Measuring out the batter
If you measure the batter out equally into the cupcake cases, this recipe will make 12 perfect cakes.
There might not be a lot of batter in each case, but don’t worry! Have faith, they should rise to just the right size.
❗️Please don’t be tempted to add more into the cases – if you overstuff them with batter, they could rise too much in the oven, which will then cause them to sink and ruin.
Be careful not to over bake
Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.
Tool recommendations
As well as the ingredients, you will also need the following baking utensils for this recipe:
- Piping bags – I still tend to use disposable piping bags sadly. Of course, I realise these are not great for the environment, but using reusable bags takes so much detergent to get them clean. I’m honestly not sure of the best option so I’m still with these piping bags at the moment, but please do let me know if you know of a better alternative!
- Piping nozzle – I almost always use a Wilton 1M nozzle, which is available on Amazon.
- Muffin tray – It’s really important to bake these cupcakes in a deep muffin tray like this one: Cupcake Baking Pan.
- Ice cream scoop – I ALWAYS use a scoop for these cupcakes as the batter is quite runny.
More Favourite Banana recipes…
FAQs
Almost always dry cupcakes are down to overbaking. Test your oven with an oven thermometer to check it isn’t TOO hot.
Also, cupcakes will always become dry if they aren’t fresh. If you’re eating them on day 5, they probably will be dry.
Be sure that your flour isn’t out of date (so the raising agent is still working).
Test your oven with an oven thermometer to check it really is as hot as the gauge says.
Do not open the oven too early.
Check that your eggs are medium or large size. Not enough eggs can cause cakes to rise less.
No, if you don’t have any you could always pop the icing on with a knife and spoon instead.
If your buttercream is too stiff, add a teaspoon of boiling water, one at a time until it is a smooth pipe-able texture.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Banana Cupcakes
Ingredients
For the cupcakes:
- 150 g (5 oz) Unsalted butter, Room temperature
- 75 g (2.5 oz) Caster sugar
- 75 g (2.5 oz) Soft light brown sugar
- 2 Eggs
- 175 g (6 oz) Self-raising flour
- 2 Large bananas, Peeled and well mashed
For the frosting:
- 150 g (5 oz) Unsalted butter
- 300 g (10 oz) Icing sugar
- 1 tsp Vanilla extract or paste
- 1/2 tsp Cinnamon
To decorate:
- 12 Banana chips, To decorate
Instructions
- Get ready: Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4. Put 12 cupcake cases into your tin.
- Start the batter with the butter: Cream your room temperature butter with your sugar until it's pale, light and fluffy, using a wooden spoon or an electric hand whisk.
- Combine for cake mixture: Add the eggs, sift in the flour and add in the mashed bananas. Mix everything together until combined.
- Load the cases: Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
- Time to bake: Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
- Now make the buttercream icing: Beat your butter until it's pale, light and fluffy. Beat in your sieved icing sugar and add in the vanilla extract and cinnamon.
- Decorate when cool: Once the cakes are cooled, pop your buttercream into a piping bag and pipe on the icing. Add a banana chip for decoration.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on March 20, 2014 and updated later to make improvements.
This recipe is incredible! The best cupcakes I cant even put into words how delicious they were! I used salted peanut butter for a lovwly sweet and salty contrast! Yum yum!!!! 😋
This is definitely a flavour combinations I’ll love 😍 I just wondered if you reckon these will freeze well at all, either with or without the frosting? I might try making the cakes in mini loaf tins – any suggestions on baking temp/time alterations? I cannot wait to try this recipe!
Thank you for the recipe!
Thank you for the recipe!
I’ve just made these for my daughter’s first birthday party. I lowered the sugar to 50g brown and 50g caster, and also altered the frosting slightly to add cream cheese and it’s absolutely delicious! The batter worked perfectly with gluten free self raising flour too. I used 200g. Thank you for this delightful and simple recipe! Have shared with friends and family 🙂 xo
I’ve just baked them. Delicious!
Thank you
Banana-y is definitely a word in my books and these love divine – lovely photos! I am such a peanut butter fan but I try to curb it as my other half i allergic – so I eat it in secret!!! 🙂
Two of my favourite things in a cake so I absolutely loved them! Sadly, my plates aren’t as gorgeous as yours but the cakes were amazing and I’ll definitely be making them again! 😀
Aww, so pleased you enjoyed the recipe Paige!