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!
Recipe Features
- Bakery Worthy: These cupcakes are honestly something you would find in a bakery. So moist, full of flavor, but not too sweet.
- Make Ahead: These can be made up to 3 days, but can be frozen for 3 months.
- Personal Favorite: I absolutely love the bold banana flavor paired with the smooth caramel-like frosting. It’s a match made in food heaven.
Cupcakes are a sweet treat that never fail to put a smile on people’s faces. But have you ever tried adding banana to the mix? Banana cupcakes with brown butter frosting are the next best thing in desserts. Not only are they soft, sweet and scrumptious, they also come with a unique and complex flavor that’s sure to tantalize the taste buds.
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!
Learn how to make the best banana cupcakes, making you the star of the bake sale! Get ready to impress your friends and family with this irresistible treat – the only thing you’ll need is a few simple ingredients, a bowl and a spoon. With this easy-to-follow recipe, you’ll be able to whip up a batch of these magical cupcakes in no time. So let’s get started!
Homemade Banana Cupcakes
The ingredient list for these moist banana cupcakes is relatively similar to all cupcake recipes with the addition of bananas. You’ll be blown away at how light and delicate the sponge can be! Here is what you need to get started:
- Butter: I always recommend starting with unsalted butter for your baked goods. This gives you more control of the added salt in the recipe. However, you can use salted butter and omit the added salt called for.
- Sugar: I really love a blend of granulated and brown sugar for these cupcakes. The brown sugar adds a depth of flavor, thanks the the added molasses that is unbeatable when paired with banana.
- Eggs: Use large eggs that are at room temperature.
- Sour Cream: My secret ingredient. Not only does sour cream add moisture, it adds a delightful tang that really makes these delicious.
- Vanilla: Always opt for pure vanilla extract. Imitation vanilla will leave behind a chemical aftertaste.
- Bananas: The secret here is to use very ripe bananas. You want them softer and brown, like the banana pictured here. When a banana ages and begins to brown it begins to sweeten and produces a more bold flavor.
- Flour: I have made these with all-purpose flour with amazing results.
- Baking Soda: Bakers tip, always check the expiration date of your baking soda and replace after six months of opening.
- Salt
Easy Banana Cupcakes Recipe
- PREP: Preheat the oven to 375 degrees F° and line two cupcake baking tins with paper liners. Set aside for later.
- MIX: 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.
- BATTER: 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.
- BAKE: 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.
- FROST: Cool completely before frosting.
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 Tips
You’ll know when the brown butter is ready when it turns to a deep golden brown and a nutty aroma is present. You will also see milk solids begin to appear at the bottom of the pan.
If stored properly, these cupcakes will last up to 3-4 days. That makes them ideal for a make-ahead dessert.
Yes. Freeze the cupcakes without the frosting. Place in a freezer safe container or bag and freeze for 2-3 months. When you are ready to serve, thaw inside the refrigerator overnight then bring to room temperature to frost.
The brown butter frosting is best fresh.
The best way to keep your cupcakes fresh is to keep them stored in an airtight container. This ensures the cake stays moist and the frosting stays soft. I really love my cupcake container (affiliate). If you bake often, this is an amazing addition to the kitchen.
More Must-Try Banana Recipes
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!
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!