These banana cupcakes are one of my favorite simple bakes. They’re quick, cozy, and perfect for days when I want something sweet without a lot of fuss. Whenever I make them, I like to think of Mary and the quiet way she cared for her family.
Mary reminds me that ordinary tasks matter. She lived her faith in the small, daily things — cooking, serving, helping, loving. Baking these cupcakes is a little way for me to practice that same gentle spirit. When we offer our simple work to God, just like she did, it becomes something beautiful.
Banana Cupcakes... another banana recipe going to my collection! These banana cupcakes are super simple, soft, and topped with a super simple brown butter frosting! While I enjoy brownies, cinnamon rolls, and coffee cake. Many of my favorite desserts are with bananas! Bananas just add the perfect sweetness (especially if they are over-ripe), they add a nice flavor and are just so many endless recipes with bananas to bake! Let's get right to it!
Why you'll love this recipe:
-Bananas' strong flavor! Bananas have a great lovely flavor...but they got to be over-ripe! Yeah, you can do this recipe and others like my Banana Muffins or Nutella Banana Bread with ordinary bananas, but to have that nice sugary yet sweet flavor, they have to be over-ripe! I can't stress this much because they really help with baking! Eat your green bananas! Store your brown bananas! 🍌
-Quick and simple! Under 40 minutes, you will have banana cupcakes! If you don't like banana recipes, I do have a Vanilla Cupcake recipe that is so good, and simple and quick too! 😋
-Pairs well with any frosting! These kinds of cupcakes make you LOVE cupcakes! I will be pairing these with my brown butter frosting, but you can frost them with any other kind. (Try my favorite chocolate frosting!)
-Goes well with any celebration! Either a calm birthday party, spring gathering, or a baby shower, these cupcakes are here to impress! 😉
What you'll need for this recipe:
Bananas- I always say this in every banana recipe: the riper your bananas are the better. They give sweet flavor and are easier to mash!
Sugar- like in most of my recipes, we do a blend of granulated and light brown sugar. Light brown sugar imparts a beautiful flavor and goes well with bananas.
Butter & Oil- I use this combination with my Chocolate Chip Muffins and more because butter adds a beautiful flavor, while oil keeps it soft for days. (You know that’s true if you have done them!) ☺️
Eggs- the glue that holds everything! Just two large eggs and everything will work. Please do not try to substitute anything else.
Buttermilk- as you can probably see, I am a big fan of buttermilk. It gives us a moist and flavorful cupcake! 🧁 (Check out my post on how to make a buttermilk substitute!)
- Mash the bananas really well! Try to get rid of all the lumps (it’s not possible but all you want is to mash it well and try). The mixture will be rather more liquid.
- Combine all the wet ingredients (including the sugars) until combined. An electric mixer is not required but it does ensure your mixture is combined evenly.
- Whisk the dry ingredients together in a separate bowl. Then combine together with the wet ingredients. (If using a mixer, switch to a spatula for it can over mix things. Then your cupcakes will come out dry and dense.)
- Then fill your cupcake liners 3/4 of the way full of batter. If you have excess batter, discard or make additional cupcakes.
Be sure to have your cold ingredients be at room temperature, for this will combine smoothly.
5. Bake until a toothpick inserted comes out with moist crumbs. I do recommend moist crumbs than completely clean, because even out of the oven, they will keep baking.
6. Allow cupcakes to cool completely before frosting (otherwise it will melt).
Pick your favorite frosting! Below is my beloved brown butter frosting!
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