Banana Cupcakes
This post may contain affiliate links.
These Banana Cupcakes are fluffy and light, like individual servings of banana bread! Topped with the most rich and creamy brown butter frosting for the absolute perfect finish. Stock up on bananas, because you are going to want to make these!
Love cupcakes? Me too! I even wrote a book about them! Be sure to try some of my favorites like my Cookies and Cream Cupcakes, Key Lime Cupcakes, and German Chocolate Cupcakes!
What Makes This Recipe a Win
- Ripe banana recipes: Got bananas going soft on the counter? This is the perfect way to use them up.
- Birthday cupcake idea: They’re fun to frost, easy to decorate, and always a hit with a crowd.
- Family-friendly baking recipe: Even picky eaters love these, and they’re simple enough to bake with kids.
These banana cupcakes are the sweet spot between cozy and impressive. They’re ultra-soft, packed with real banana flavor, and come together with basic ingredients you probably already have. No fancy techniques, just reliable results every time.
What takes them over the top? That brown butter frosting. It’s rich, nutty, and the perfect match for the mellow sweetness of the banana base. Whether you’re baking for a party or just clearing out ripe bananas, this recipe delivers every single time.
Before You Start Baking
These banana cupcakes are all about cozy, familiar flavor with a bakery-style twist. Every ingredient works together to bring out that soft texture, sweet banana goodness, and just the right touch of richness.
- Flour – Use all-purpose flour for structure. Be careful not to overmix once it’s added, or you’ll lose that fluffy cupcake vibe.
- Salt and baking soda – Salt enhances the flavor, and baking soda reacts with the acidity in bananas and sour cream to help the cupcakes rise.
- Butter – Go for room temperature so it creams easily with the sugars, trapping air and giving your cupcakes a light texture.
- Sugar (granulated and brown) – The mix of both gives balance: white sugar sweetens and lightens, while brown sugar adds moisture and a subtle caramel note.
- Sour cream – This keeps the cupcakes soft and tender. It also adds a tiny bit of tang to cut the sweetness.
- Eggs – They help bind the batter and add richness. Let them sit out to warm up before mixing.
- Vanilla – Adds warmth and depth. It rounds out the banana flavor without overpowering it.
- Bananas – The riper the better. Those brown spots mean natural sugar and bold banana flavor.
- Brown butter frosting – Optional, but a serious upgrade. Its toasty, nutty flavor pairs like magic with the banana base.
Each ingredient pulls its weight here, helping these cupcakes turn out moist, flavorful, and a little addicting. Keep it simple, don’t overmix, and you’ll get bakery-worthy results every time.
Jesseca’s Recipe Review
These are my go-to when I have overripe bananas staring me down. They’re soft, not too sweet, and that brown butter frosting? Unreal. My teenager, who’s usually meh about banana anything, ate two and asked if I made more. That’s a win in my book.
Tip from Jesseca:
Brown the butter for your frosting ahead of time and let it cool to room temp. If it’s too warm, your frosting will slide off. If it’s chilled just right, you’ll get that silky, pipeable magic every time.
Customize It
These cupcakes are super forgiving, which makes them perfect for a few twists. Whether you’re missing an ingredient or want to get creative, here’s how you can switch things up without ruining the texture or flavor.
- No sour cream? Plain Greek yogurt works as a 1:1 swap. It still gives that tang and moisture.
- Add-ins: Mini chocolate chips, chopped walnuts, or toasted pecans mix in beautifully. Don’t go overboard. About ½ cup total is plenty.
- Make it a loaf: Skip the cupcake tin and pour the batter into a greased loaf pan. Just increase the bake time and keep an eye on the center.
- No brown sugar? You can use all white sugar, but the cupcakes will be slightly less moist and flavorful.
The base recipe is solid, but feel free to riff depending on your pantry or mood. Just don’t skimp on the ripe bananas. They’re the heart of this whole thing.
Helpful Tools
- Cupcake Liners: I’m a big fan of neutral cupcake liner (affiliate) colors. I feel like the star of the show should be the cake itself, but you can find dozens of color options (affiliate).
- Scoop: I’m obsessed with my cookie scoop (affiliate). I use it for cookies BUT I also use it to evenly fill cupcake liners. This ensures perfect sized cupcakes every single time.
- Airtight Container: Extend the life of your cupcakes by keeping them stored in a large airtight container (affiliate).
Recipe FAQs
Yes! Thaw them first and drain off any excess liquid before mashing. They’re usually extra soft and sweet — perfect for cupcakes.
Usually from overmixing, underbaking, or using too much banana. Make sure your baking soda is fresh and test for doneness with a toothpick.
Yep! Bake the batter in an 8×8 or 9×9-inch pan. Adjust the bake time and check the center with a toothpick.
Storage and Make-Ahead Instructions
These banana cupcakes actually get better after a day. The flavors deepen and the texture stays soft. Here’s how to store and prep ahead without sacrificing quality:
- Room temperature: Store unfrosted cupcakes in an airtight container for up to 3 days. If they’re already frosted, keep them loosely covered and cool to avoid melting or sticky tops.
- Fridge: If you need to store them longer (especially if using dairy-based frosting), pop them in the fridge for up to 5 days. Just let them come to room temp before serving so they’re not cold and dense.
- Freezer: Banana cupcakes freeze like champs. Wrap each one individually (unfrosted is best) and stash in a freezer-safe bag for up to 2 months. Thaw on the counter when ready to eat.
- Make-ahead tip: Bake the cupcakes a day or two ahead and store them at room temp. Make the frosting the day before, store in the fridge, and whip it briefly before using.
This recipe is super make-ahead friendly, whether you’re prepping for a party or just want a sweet treat ready to go.
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Banana Cupcakes with Brown Butter Frosting
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups mashed ripe banana (about 3 bananas)
Frosting
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 tablespoons heavy cream
Instructions
Cupcakes
- Preheat the oven to 375 degrees F° and line two cupcake baking tins with paper liners. Set aside for later.
- Whisk the flour, salt and baking soda in a large measuring cup or small mixing bowl. Set aside for later.
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer. Beat on medium speed for roughly 3 minutes, or until the mixture is light and fluffy.
- Add the sour cream into the bowl with the eggs and mix until incorporated. Stir in the vanilla and bananas followed by the dry ingredients.
- Stir until the batter comes together, scraping the sides of the bowl as needed, about 1 minute.
- Divide the batter between the prepared baking pans filling each 2/3 full. Bake for 15 to 18 minutes, or until a toothpick poked into the center of the cupcake comes out clean.
- Immediately remove from the pan and allow to cool before frosting.
Brown Butter Frosting:
- Add the butter to a medium saucepan over low/medium heat.
- Cook for 3 to 5 minutes, stirring occasionally, until the butter begins to turn a light brown color.
- Watch closely and remove from the heat when the butter turns to a deep golden brown and a nutty aroma is present.
- Let the butter cool to room temperature.
- Whisk in the powdered sugar and vanilla extract using a hand mixer or paddle attachment to a stand mixer.
- Add the cream and continue to mix for 5 minutes, scraping the sides of the bowl once halfway through.
- Pipe or spread onto the cooled cupcakes and enjoy.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Made these a few days ago for our niece’s birthday. She (and her mom) LOVE my recipe for banana cake with white chocolate and cream cheese icing, but it was requested that I make cupcakes this time, as we were celebrating at a restaurant and didn’t want to bother them with a cake and all the mess that goes with it.
My cake recipe is a good one, but I’ve tried to adapt it to make cupcakes, but they turn out dense and tough. I found this recipe and decided to give it a try. I was careful to follow the instructions to the letter, and didn’t over-mix the batter. I used a gallon plastic bag with a corner snipped off to load the cupcake liners 3/4 full, and it worked perfectly. No mess, and each cupcake rose beautifully.
The browned butter frosting is awesome as well, as long as you follow the instructions and have the cream cheese at room temp before adding the butter and sugar. And be VERY careful when browning butter, as it can go from perfectly brown to a burned mess that has to be thrown out in less than 30 seconds. I had no problems.
The cupcakes are wonderfully moist, TENDER, and delicious! Our niece (and her mom) loved them, and commented how tasty and tender they were, and the frosting “tastes better than ever!”.
It’s my new “go-to” for their birthdays. Thank you!!
Thank you so much for sharing your experience, Michael! I’m so happy to hear that the cupcakes were a hit for your niece’s birthday! I love the tip about using a gallon plastic bag to fill the liners—such a smart idea to keep things mess-free. And you’re absolutely right, browned butter can be tricky, but it sounds like you nailed it! So glad this recipe is now your “go-to.” Thanks again for your kind words!
These turned out perfect!! Nice and fluffy! 😊
Literally cannot go wrong with these. So good!