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Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting.

These banana cupcakes will become your go-to recipe, guaranteed!

Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting. #recipe from thissillygirlskitchen.com #bananacupcakes #brownsugarfrosting #cupcakefrosting #cupcakes

Banana Cupcakes

If you are looking for a knock-out banana cupcake recipe you have come to the right blog!

These seriously are some of the best cupcakes I’ve ever made and tasted.

What frosting goes best with banana cupcakes?

The banana cupcake recipe itself is like an amped up extra light but still seriously moist banana bread. But let’s not forget another winner here is the brown sugar frosting.

Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting. #recipe from thissillygirlskitchen.com #bananacupcakes #brownsugarfrosting #cupcakefrosting #cupcakes

It’s one of those weird recipes, you know where you cook flour and milk together… I know, it sounds weird but… but…. wow. It’s the best cupcake frosting I have ever made. EVER.

It might be the only frosting I will ever make again. EVER.

BUT, if you are more on the traditional side, my best buttercream frosting works too!!

Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting. #recipe from thissillygirlskitchen.com #bananacupcakes #brownsugarfrosting #cupcakefrosting #cupcakes

I have also made a version of these banana cupcakes with cream cheese frosting if that is more your style. They even have walnuts, yum!

Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting. #recipe from thissillygirlskitchen.com #bananacupcakes #brownsugarfrosting #cupcakefrosting #cupcakes

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Things you may need for this recipe:

Admittedly, the frosting can take a bit of work and can be a little tricky. But, once you taste it, you will understand the deliciousness.

Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting. #recipe from thissillygirlskitchen.com #bananacupcakes #brownsugarfrosting #cupcakefrosting #cupcakes

How to make homemade banana cupcakes

  • Add dry ingredients to a medium-sized bowl, set aside. Add mashed bananas, vanilla, and egg in a large bowl and whisk to combine.
  • Add the dry ingredients into the wet and stir until just combined, with no dry patches. This is the most important step on how to make moist banana cupcakes.
  • Divide batter among 12 cupcake liners, bake at 350-degrees for 17-19 minutes, until a toothpick inserted into the middle comes out mostly clean. A couple crumbs attached is okay, any wet batter needs longer to bake.
  • Let the cupcakes cool completely. While cooling, make your desired frosting.
Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting. #recipe from thissillygirlskitchen.com #bananacupcakes #brownsugarfrosting #cupcakefrosting #cupcakes

If you like these banana cupcakes, you will like these recipes too: 

How to make banana cupcakes from scratch

This Silly Girls Kitchen Logo
4.93 from 52 votes

Banana Cupcakes with Brown Sugar Frosting

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 19 minutes
Total: 49 minutes
Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting. These banana cupcakes will become your go-to recipe, guaranteed!
Servings 12 servings

Ingredients
  

Banana Cupcakes

Brown Sugar Frosting

Instructions

Banana Cupcakes

  • Preheat oven to 350 degrees, line muffin tin with wrappers, set aside. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine. Set aside.
  • In a medium-sized bowl, add the remaining ingredients. Stir to combine, add the wet mixture to the dry and stir until just combined and no dry spots. Divide the batter among the 12 cupcakes wrappers, about 2/3 of the way full. Bake for 17-19 minutes, until a toothpick inserted comes out mostly clean. Place on a wire rack for 5 minutes, take out and place directly on the rack to cool completely.

Brown Sugar Frosting

  • In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick. Remove from heat, stir in the vanilla and let cool to room temp.
  • With a hand mixer or stand mixer, cream the butter and sugar until light and fluffy and there is no graininess left. Add the cooled milk mixture and beat it on high speed until a whipped cream consistency. This can take a while, do not give up! Well worth the effort. Frosting cupcakes and enjoy! Any leftover cupcakes should be refrigerated.

Nutrition

Calories: 252kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 153mg | Potassium: 181mg | Fiber: 1g | Sugar: 25g | Vitamin A: 290IU | Vitamin C: 2.5mg | Calcium: 42mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine Traditional

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This post was updated on 5/31/2018 with text adjustment and newly edited photos.

4.93 from 52 votes (29 ratings without comment)

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77 Comments

  1. Can I use the whip attachment when making the frosting

  2. Hannah Jacob says:

    can i make these without bananas?

  3. No, since they are a huge part of the recipe, it needs the bananas. However, you can make the frosting separate and use that on any desserts you wish.

  4. 5 stars
    Best way to use overly ripe bananas!! YUM!! Brown sugar frosting delicious!!

  5. No butter or oil?

  6. 5 stars
    Best cupcakes ever!!!

  7. 5 stars
    Delicious. I was concerned about the lack of oil, but the bananas worked very well. The frosting recipe was a new technique for me, but it’s so creamy! This got a very enthusiastic thumbs up from my adult son. This is a keeper!

  8. For the frosting, how thick should the milk-flour mixture be before removing from heat? Also, you state the mixing process can take awhile….do you have an approx time frame? I’ve had mine going in my stand mixer for 1/2 hour and it still looks like soup. πŸ™

  9. Follow – up on frosting. As soon as I posted the question about the frosting, I checked my stand mixer, and voila! It looks like whipped cream!

  10. Would this recipe translate well into a layer cake?

  11. 4 stars
    My experience with this recipe: I felt like more description of the thickness of the milk flour paste would have been helpful – or some pics of it. Same with the batter – mine was very thick, and I thought – these are going to come out like banana bread muffins, and I was right. Probably should have added some milk. Also, pics or length of time listed for creaming the butter & brown sugar. I creamed the butter for a minimum of 15 minutes and it still retained a small amount of graininess – there had been no change in that for the last 5 minutes in the mixer so I decided it was as good as it was going to get. I initially made the milk flour part way too thick, it was gloopy. I added more milk in slowly after it cooled off and had it at about pancake batter thickness. I added it into the mixer with the butter and it was immediately whip cream like as stated for the desired texture. All the other comments mentioned letting it whip for like 30 minutes so maybe my milk was still too thick? It was perfect but then I made it split by adding just a bit more milk because I thought maybe it needed it so it could whip longer, ugh.

  12. 5 stars
    Delicious! That frosting is bloody amazing 😍

  13. Jacqueline says:

    5 stars
    Love this recipe! Thank you for sharing.
    Question about the icing. Can I leave it out room temp on the muffins overnight?

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