Banana Cupcakes with Brown Sugar Frosting

These Banana Cupcakes are light, moist, and full of rich banana flavor. The brown sugar frosting is creamy and adds the perfect sweet touch.

Who doesn’t love a delicious cupcake? Especially when it’s a Banana Cupcake topped with the most amazing Brown Sugar Frosting!

This recipe is great for any occasion, whether it’s a birthday party, a family gathering, or just a sweet treat for yourself (can’t go wrong there).

Lily loves making cupcakes. Pouring the batter into the cups is her favorite thing. Make sure you get the kids involved if possible!

The ingredients are simple, and you probably already have most of them in your pantry. Keep hold of that recipe card!

Plus, using overripe bananas is a great way to avoid waste and create something incredibly tasty all at the same time.

The brown sugar frosting is what really takes these cupcakes to the next level. It’s smooth, creamy, and has a lovely caramel-like flavor that pairs perfectly with the banana cake.

I can’t get enough of these easy banana cupcakes. Let’s get into the recipe and I’ll show you exactly why!

1. Rich Banana Flavor: Using overripe bananas ensures a strong, sweet banana flavor in every bite.
2. Moist and Fluffy: The right balance of wet and dry ingredients keeps these cupcakes moist and fluffy.
3. Perfect Frosting: The brown sugar frosting is creamy and adds a wonderful sweetness to these moist cupcakes that complement the moist banana cupcakes perfectly.

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Fine sea salt
• Mashed bananas
• Large egg
• Vanilla extract
• Milk
• Light brown sugar
• Unsalted butter

1. Preheat the oven to 350°F, line cupcake tins with liners, set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, and set aside.
3. In a medium-sized bowl, whisk together the mashed bananas, egg, and vanilla.
4. Add the wet mixture to the dry and stir until just combined with no dry spots.
5. Fill 15 cupcake liners with 3 tablespoons each of the batter.
6. Bake for 14-16 minutes until a toothpick inserted comes out mostly clean.
7. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Brown Sugar Frosting

1. Add the milk to a small saucepot.
2. Add the flour a little at a time, whisking it in completely to avoid lumps.
3. Place over medium heat, stirring constantly, until thickened and smooth, about 5 minutes. Take off the heat.
4. Whisk in the vanilla and allow to cool to room temperature.
5. In the body of a stand mixer with the whisk attachment, whip the butter until smooth.
6. Add the brown sugar a little at a time until it’s fully incorporated, scrape down the sides.
7. Turn the mixer on high speed and whip for 10 minutes, scraping often. There should be little to no graininess left.
8. Add the milk mixture and whip on high for 3 more minutes until light and fluffy, like a whipped cream consistency.
9. Once the cupcakes are completely cooled, top with the brown sugar frosting and serve.

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HOW MANY BANANAS DO I NEED?

You will need about 3 medium fresh bananas to get 1 ½ cups of mashed bananas.

Using overripe bananas works best for a richer banana flavor.

Extra ripe bananas, the kind with brown spots, will give you the best banana flavor and make your cupcakes super moist.

It’s a great way to use up old bananas from your fruit bowl.

CAN I USE A DIFFERENT FROSTING?

Absolutely! While the brown sugar frosting is delicious, you can also try cinnamon cream cheese frosting, chocolate ganache, or even a simple vanilla buttercream.

The possibilities are endless, and each one can bring out the delicious banana flavor in different ways.

Whether it’s a tangy cream cheese frosting or a rich brown butter frosting, your banana bread cupcakes will taste amazing.

ANY ADDITIONS?

The most delicious cupcakes are the ones you add a little something to.

Try out a few of these ideas!

• Chocolate Chips: Mix into the batter for a chocolatey twist.
• Chopped Nuts: Walnuts or pecans add a nice crunch.
• Cinnamon: Add a teaspoon to the batter for extra warmth.
• Coconut Flakes: Sprinkle on top for a tropical touch.
• Peanut Butter Drizzle: Swirl on top of the frosting.
• Toffee Bits: Fold into the batter for added texture.
• Banana Chips: Top the frosting with a few for decoration.
• Sprinkles: For a fun, colorful addition.
• Caramel Sauce: Drizzle over the frosting.
• Shredded Carrot: Mix into the batter for a carrot-banana combo.

ANY SUBSTITUTIONS?

It’s up to you whether you use fully brown bananas.

Yes, they are definitely sweeter, but they also have just a slightly different flavor.

• All-purpose Flour: Substitute with cake flour for a lighter texture.
• Granulated Sugar: Use coconut sugar for a different flavor.
• Unsalted Butter: Substitute with melted coconut oil or vegetable oil.
• Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
• Milk: Substitute with almond milk or any non-dairy milk.
• Brown Sugar: Use dark brown sugar for a deeper molasses flavor.

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Room Temp: Store the frosted cupcakes in an airtight container at room temperature for up to 3-4 days.

Freezer: You can freeze unfrosted cupcakes.

Place them in a freezer bag or airtight container for up to 3 months.

Thaw in the refrigerator or at room temperature before frosting and serving.

You can freeze frosted cupcakes as well for 3 months.

Banana Cupcakes with Brown Sugar Frosting are a delightful treat that captures the best of banana and brown sugar flavors in every bite.

Get ready for fluffy cupcakes that you can’t put down!