Banana Cupcakes, light, moist cupcakes topped with THE BEST brown sugar frosting. These banana cupcakes will become your go-to recipe, guaranteed!
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.
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!!
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!
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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.
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.
How to make banana cupcakes from scratch
Banana Cupcakes with Brown Sugar Frosting
Ingredients
Banana Cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups mashed bananas about 3 medium bananas
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 egg lightly beaten
Brown Sugar Frosting
- 2 1/2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar packed
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
This post was updated on 5/31/2018 with text adjustment and newly edited photos.
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'Til Next time!
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Omg these cupcakes look so amazing! Pinning and hoping that I have a good excuse to make these very soon! Thanks for sharing!
Visiting from the Frugal Crafty Home blog hop.
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I made these cupcakes last night and brought them into work this morning. My co-workers loved them! I had one after I had made my batch and the frosting really is awesome!
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YAY, so glad everyone liked them! Thanks so much for coming back and leaving a comment on how they came out!
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Did you refrigerate the frosting? I’m making these now for tomorrow and trying to figure out if I should refrigerate the frosting and frost them in the morning or if I can do it tonight.
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I would do it in the morning. Thanks for checking!
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these look divine!! I love that they have a natural flavor as well – bananas are a favorite 🙂
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These look so cute and delicious Dana. I love a good banana cupcake. Visiting from Freedom Fridays:)
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I do love brown sugar frosting! Such a nice change! Pinned. Thank you for sharing at Snickerdoodle. Hope to see you again tomorrow.
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Made theses for my Mom for her birthday! Been a while since I have baked. Your instructions were perfect, and made me feel like a star baker. Thanks for posting them!
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I know this is an old recipe so you may never see this comment, but in case you do..this recipe is amazing! I’ve made them multiple times and the cupcakes never last the day. I especially love that as long as I have some ripe bananas (which is always) all the other ingredients are staples. Thank you so much!
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Thanks so much for the sweet comment, I love that you love them too!
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Wow, I’m so glad that I found this recipe. It came out amazing! My cupcakes were sooo moist and the flavour was not too sweet, I could taste the natural banana flavour which my mom loves! I served them to my family and they loved them! Followed exactly what it said in the instructions and I’m satisfied. 🙂
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These cupcake are crazy good! Better than any bakery cupcakes I have ever had! The frosting tastes like no frosting I have ever had! It is so delicious!!! Thanks for the yummy recipe!
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Delish! I made these and I love them. Unfortunately I haven’t been able to eat a whole one because I ate too much batter. 🙁 It’s just so good!
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LOL sounds like a good problem to have, I’m so glad you like them!
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Hello. I hv tried ur recipe. It turns out great! The cake is so moist n the frosting wow delicious. I am wondering if the frosting tastes good with chocolate cupcakes. Thank you so much for sharing ?
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Thanks so much! I’m not sure how it would pair with chocolate but it’s so good I can see it being yummy with every flavor. The chocolate might over power it thought.
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I made these cupcakes and they really are tasty, and the frosting tasted like chocolate chip cookies. However I frosted them while they were just slightly warm in the middle, and the frosting melted very quickly. It didn’t help that I was bringing them to a pool party in a hot car, but despite the messy appearance they were delish!
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It’s snowing outside and I wanted to bake a feel good sweet. The recipe was easy and the ingredients were right out of the cupboard, nothing fancy, which I like. The frosting was perfect – together it was like having a warm piece of banana bread with a smear of sweetened butter. It hit the spot! And I shared with my apartment security guards and the guys shoveling snow – they loved them!
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Thanks for the wonderful note, I’m glad you liked them!!
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Delicious! I made these with my daughter (10yrs old). She had fun, and the cupcakes were so amazing, moist and flavorful. Frosting was great too, enjoyed whipping the ingredients and seeing it all come together beautifully.
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Found these on Pinterest and made them for my son’s minion birthday today. He is crazy for bananas and he loved these with and without the frosting. Kept finding him with a new one in his hand as he stole them off the tray. They were delicious and made my day when our guests enjoyed them since I’m not a baker. Thank you so much for the great recipe and instructions!
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Yay, this warms my heart. Thanks so much for letting me know how they came out!!
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Wow! The cupcakes are delicious and the frosting is next level. I think I could just make a batch of frosting and be happy. Thanks for sharing.
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Oh my, these are perfect. They’re light and not too sugary. They’re just like banana bread only they boast this incredibly fluffy, creamy buttery frosting. I tweaked a few things but nothing major. Great photos and easy to follow instructions. Thank you for sharing!
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Hi! I’d like to use this recipe for a cupcake pull apart cake. Do you think I can tint the frosting with food coloring? Thanks!
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Yes, you can tint the frosting. It may not come out as vibrant as you want due to the brown sugar making the frosting a slightly tan color.
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Great recipe! I made it for my teacher and she liked them so much. I made a swiss cream frosting though and added some caramel to it which made these taste beyond good!
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I made the cupcakes. They were amazing. I put any overripe bananas in my freezer and I doubled your recipe and they came out perfect. Moist, light and super delicious. I did really struggle with the frosting. The flour and milk in the saucepan came out like glue but I soldiered on. I couldn’t get the brown sugar grainy texture out of the butter and i beat the sugar until I almost broke the sugar. I ended up using my go-to carmel frosting which likely wasn’t as light — but perhaps you an offer some tips on the frosting.
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Made This recipe 2 years ago and loved it! Can’t seem to make the frosting whipped though. Not sure where I’ve gone wrong?! I don’t remember it taking this long before.
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Can they be frozen with frosting?
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I have never tried that and I don’t recommend it. I believe you can freeze the cupcakes by themselves, then when you are ready to serve them just frost then. Thanks for asking!
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How long does this frosting take to make? I’ve been missing for thirty minutes and it’s still runny.
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It is probably too warm now to come together. I would suggest placing everything in the fridge for an hour and try whipping again.
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Is it light or dark brown sugar
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Light
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I came upon this recipe when I was wondering what to do with my ripe bananas. I’m not much of a baker but the first time I tried this it turned out beautiful. I have made these a few times since then and it always came out perfect. Family and friends love it. Thank you.
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Thanks so much, Sofia, it means a lot to me you would take the time out to comment!
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Can people please weigh the ingredients they use? Cups are so imprecise, and people outside the US that would like to bake accurately are left out in the cold.
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I was worried because I have never
made frosting without powdered sugar and having to mix flour and milk and cook it did seem different! But the frosting is just wonderful. I have made it twice already!
I noticed the cupcake recipe doesn’t have any oil or butter in it so I again questioned that but decided that all the bananas in it probably made up for that lack. It does taste good but has a different texture than I am used to. Thank you for the great recipe.
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Thanks so much!!
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Recipe doesn’t have oil.
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Correct, it is not needed in this recipe.
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Thats what i said! I dont get how people hd a successful cupcake without butter or oil?!
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I made the cupcakes exactly as written and they were wonderful. Thank you for the great recipe!
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Good morning 🙂
I made these yesterday, and they’re delicious – BUT one problem – the cupcakes stick to the paper liners, and much of the cake comes off with the liners – any suggestions? I wanted to make another batch for a party this weekend.
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Hi! I used your recipe to make cupcakes, but noticed it calls for no oil or butter or extra liquid. The batter came out very thick and hard to stir as is. I added a splash of milk and stick of butter and ot was amazing! I cant imagine it be the same or better otherwise. The frosting was amazing! So easy to make and light! One of my favorite frostings for sure!! Thanks!
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Thanks for the tip. The recipe is correct though, they are still light and yummy as-is, every time I have made them.
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Omg!!! just made this as I am typing this… All I have to say is AMAZING! soooooooo good. And I almost gave up on the frosting until I read not to give up lol sure enough it did start to get thick. thank you so much.
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You’re so welcome, I’m glad you loved them!!