Best Banana Cupcakes Recipes

MARI'S BANANA CUPCAKES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
• Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

GINA'S BANANA CUPCAKES

Steps:

• Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
• Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
• In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
• Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

BANANA CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

MOIST BANANA CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES

Steps:

• Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
• Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
• To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
• Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
• Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
• While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For cupcakes:
• Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
• Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
• Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
• For frosting:
• Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

BANANA PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
• Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
• Combine vanilla pudding and sliced banana in a small bowl.
• Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.

BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
• In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
• For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
• For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
• Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
• To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.

BANANA PUDDING CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat oven to 350 degree F.
• Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
• Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
• Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
• To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
• Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

CREAM-FILLED BANANA CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.

COCOA BANANA CUPCAKES

Steps:

• In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely. , Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes.

BANANA CUPCAKES WITH CARAMEL BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Mix mashed bananas, buttermilk, and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir pecans into batter. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.

BANANA COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

PEANUT & BANANA CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.

BANANA CREAM PIE CUPCAKES

Steps:

• Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
• Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
• Preheat the oven to 375 degrees F (190 degrees C).
• While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
• Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
• Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

BANANA NUT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.