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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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!!
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Would dark brown sugar work for the frosting or is it too heavy? Thanks!
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I haven’t tried, but it should work too 🙂
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What would the change in baking time and temp be if I am using a mini cupcake pan? I am making these for preschoolers and the teacher requested the smaller ones:) Thanks in advance!
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I have never tried making these into minis, but going off of basic guidelines, mini cupcakes bake for 9-14 minutes normally. Same temperature, please let me know how they come out, thanks!