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Banana Cupcakes are soft, moist, and packed with real banana flavor, crowned with the dreamiest whipped brown sugar frosting you will ever taste. These came from a batch of overripe bananas Lizzie refused to eat, and now they are our favorite way to use up that lonely spotty bunch on the counter, right up there with our banana cream cheese muffins.
If you have been searching for the best frosting for banana muffins or cupcakes, this silky brown sugar version is the one.
Banana Cupcakes Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 19 minutes
- ⏳ Total Time: 49 minutes
- 🍽️ Serving: 15 cupcakes
- ⚡ Calories: 286kcal
- 🌶️ Flavor Profile: Moist banana cake with sweet, fluffy whipped brown sugar frosting
- ✋ Difficulty: Easy, on par with our banana cream cheese muffins
Quick Answer
Whisk the dry ingredients, then stir in mashed bananas, egg, and vanilla just until combined. Fill cupcake liners and bake at 350 degrees for 14 to 16 minutes. For the frosting, cook a flour and milk paste until thick, cool it, then whip it with butter and brown sugar until light and fluffy before frosting the cooled cupcakes.
Jump to:
- Banana Cupcakes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Banana Cupcakes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Banana Cupcakes FAQs
- Other Recommended Cupcake and Banana Recipes
- Banana Cupcakes with Brown Sugar Frosting
Why This Recipe Works
Click to see the technique science
- Very ripe bananas pack the most flavor. Spotty, overripe bananas are sweeter and softer, which gives the cupcakes deep banana flavor and a moist, tender crumb.
- Mixing just until combined keeps them tender. Stirring the wet and dry together only until no dry spots remain prevents overdeveloping the gluten, so the cupcakes stay soft instead of dense.
- The cooked flour frosting is silky, not gritty. This whipped brown sugar frosting, sometimes called ermine frosting, starts with a cooked flour and milk paste that dissolves the sugar, giving you a light, creamy texture with no graininess.
- Brown sugar adds caramel depth. Using brown sugar in the frosting brings a warm, caramel note that pairs perfectly with banana, way more interesting than a basic buttercream.
- Whipping it long makes it fluffy. Whipping the butter and brown sugar, then adding the cooled milk paste, beats in air for an incredibly light, cloud like frosting.
Why You’ll Love This Recipe
- They are the perfect way to use up overripe bananas with a fun cupcake twist.
- The whipped brown sugar frosting is light, silky, and totally addictive.
- They are easy enough for a weeknight treat but pretty enough for a party, like our banana cream cheese muffins.
Key Ingredients
Simple pantry staples and ripe bananas come together for these cupcakes and their dreamy frosting. Here is what you need.
- Bananas: The star. Use very ripe, spotty bananas for the sweetest, most flavorful cupcakes.
- All Purpose Flour: Forms the structure of the cupcakes and thickens the cooked frosting base.
- Granulated and Brown Sugar: Granulated sweetens the cupcakes, while brown sugar gives the frosting its caramel depth.
- Butter: Whipped into the frosting for that light, creamy texture.
- Milk: Cooked with flour to make the silky base for the brown sugar frosting.
- Egg, Vanilla, and Leaveners: An egg and vanilla add richness, while baking powder and soda give the cupcakes their rise.
See recipe card for exact quantities.
Variations and Substitutions
Make these banana cupcakes your own with these easy ideas.
- Add mix ins: Fold mini chocolate chips or chopped walnuts into the batter.
- Make it cream cheese: Swap the brown sugar frosting for a classic cream cheese frosting.
- Add spice: Stir a little cinnamon or nutmeg into the batter.
- Make a loaf or muffins: Bake the batter as banana muffins or a loaf, the frosting works on all of them.
- Top something else: This is also the best frosting for banana muffins, so try it on our banana cream cheese muffins too.
How to Make Banana Cupcakes
- Whisk the dry ingredients in one bowl, whisk the mashed bananas, egg, and vanilla in another, then stir the wet into the dry just until combined with no dry spots.
- Fill the cupcake liners with about 3 tablespoons of batter each, bake at 350 degrees for 14 to 16 minutes, then cool completely.
- For the brown sugar frosting, whisk the milk and flour together in a small saucepan, adding the flour a little at a time to avoid lumps.
- Cook over medium heat, stirring constantly, until thick and smooth, about 5 minutes, then take it off the heat.
- Whisk in the vanilla and let the mixture cool to room temperature.
- Whip the butter until smooth, then add the brown sugar a little at a time, whipping on high until there is little to no graininess left.
- Add the cooled milk mixture and whip on high until light and fluffy, like whipped cream.
- Once the cupcakes are completely cooled, frost with the brown sugar frosting and serve.
Recipe Tips & Tricks
- Use very ripe bananas with lots of brown spots for the best flavor.
- Do not overmix the batter, stir just until combined for tender cupcakes.
- Cool the milk paste completely before whipping it into the butter, or the frosting will be runny.
- Whip the frosting long enough, a full 10 minutes plus, for that light, fluffy texture.
- Make sure the cupcakes are fully cooled before frosting so it does not melt.
- Bring the butter to room temperature so it whips up smooth and creamy.
Serving Ideas and Suggestions
These banana cupcakes are perfect for any occasion, from lunchboxes to birthday parties. Serve them with a cold glass of milk or alongside more banana treats like our banana cream cheese muffins.
The whipped brown sugar frosting is so good you will want to put it on everything. It is genuinely the best frosting for banana muffins, quick breads, and even a simple yellow cake. Pipe it tall for a bakery look or spread it on with a knife for a rustic feel.
For a dessert spread, pair these with other crowd pleasers like our pistachio muffins or a strawberry cheesecake bundt cake. Store leftovers covered in the fridge and bring to room temperature before serving.
Banana Cupcakes FAQs
The best frosting for Banana Cupcakes is this whipped brown sugar frosting, also called ermine frosting. It is light, silky, and not too sweet, with a caramel note that pairs perfectly with banana. Cream cheese frosting is a great alternative.
Yes. The batter works beautifully as banana muffins, just skip the frosting or add it on top. This same brown sugar frosting is also the best frosting for banana muffins if you want to dress them up.
Use very ripe bananas with lots of brown spots. The riper they are, the sweeter and more flavorful your cupcakes will be. Bananas that are too green will not have enough banana flavor or natural sweetness.
Store frosted Banana Cupcakes in an airtight container in the refrigerator for up to 4 days because of the dairy in the frosting. Bring them to room temperature before serving for the best flavor and texture.
Yes. Freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature, then make the frosting fresh and frost before serving for the best results.
Runny frosting usually means the cooked milk and flour paste was still warm when it was added to the butter. Make sure it is completely cooled to room temperature, and whip the frosting long enough to get it light and fluffy.
Got more ripe bananas to use up? Try our fresh banana cream cheese muffins next.
Craving more cupcakes? These pina colada cupcakes are a tropical favorite.
Love these? Size up to our easy banana bundt cake for the next party.
Prefer a tangy topping? Our banana cupcakes with cream cheese frosting are the classic version of this same moist banana cake.
Round out a dessert table with our easy Mini Cinnamon Rolls.
Kids love decorating our Dirt Cupcakes, chocolate cupcakes baked right in flower pots.
Add our Honey Bun Bread Pudding to your breakfast or dessert table.
If you love cute party bakes, you have to try this easy ombre smash cake.
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 large egg
- 1 teaspoon vanilla extract
Brown Sugar Frosting
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
Instructions
Banana Cupcakes
- Preheat the oven to 350°F, line cupcake tins with liners, set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, and set aside.1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt
- In a medium-sized bowl, whisk together the mashed bananas, egg, and vanilla.1 1/2 cups mashed bananas, 1 large egg, 1 teaspoon vanilla extract
- Add the wet mixture to the dry and stir until just combined with no dry spots.
- Fill 15 cupcake liners with 3 tablespoons each of the batter.
- Bake for 14-16 minutes until a toothpick inserted comes out mostly clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Brown Sugar Frosting
- Add the milk to a small saucepot.1 cup milk
- Add the flour a little at a time, whisking it in completely to avoid lumps.5 tablespoons all-purpose flour
- Place over medium heat, stirring constantly, until thickened and smooth, about 5 minutes. Take off the heat.
- Whisk in the vanilla and allow to cool to room temperature.1 teaspoon vanilla extract
- In the body of a stand mixer with the whisk attachment, whip the butter until smooth.1 cup unsalted butter
- Add the brown sugar a little at a time until it's fully incorporated, scrape down the sides.1 cup light brown sugar
- Turn the mixer on high speed and whip for 10 minutes, scraping often. There should be little to no graininess left.
- Add the milk mixture and whip on high for 3 more minutes until light and fluffy, like a whipped cream consistency.
- Once the cupcakes are completely cooled, top with the brown sugar frosting and serve.
Notes
- Use Overripe Bananas: Overripe bananas with brown spots are the best for this recipe as they add more sweetness and banana flavor.
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated to keep the cupcakes light and fluffy.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature for easier mixing.
- Chill the Frosting: Let the milk mixture cool before whipping it to ensure it’s smooth and fluffy.
- Pipe the Frosting: Use a piping bag for a professional look when frosting the cupcakes.
- Measure Accurately: Use a measuring cup for the flour and level it off with a knife for best results.
Nutrition
Love This Recipe?
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Love this recipe! Thank you for sharing.
Question about the icing. Can I leave it out room temp on the muffins overnight?
Delicious! That frosting is bloody amazing 😍
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.
I’ve never tried so I can’t say for sure.
Would this recipe translate well into a layer cake?
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!
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. 🙁
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!
Best cupcakes ever!!!
Nope, the mashed bananas make up for it.
No butter or oil?
Best way to use overly ripe bananas!! YUM!! Brown sugar frosting delicious!!
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.
can i make these without bananas?
Can I use the whip attachment when making the frosting