Banana Cupcakes Recipe – Learn with Experts

Banana Cupcakes Recipe – Learn with Experts: These banana cupcakes are so soft and full of taste! The banana taste is just right, and the cream cheese frosting on top is both sweet and sour. You won’t believe how moist they are because they are made with sour cream, buttermilk, and ripe bananas. You can’t stop at one.

Banana Cupcakes Recipe – Learn with Experts

If you want to make my famous banana cake recipe, these cupcakes are like holding it in your hand. They’re tender, soft, and moist, and there’s a delicious hint of cinnamon all over them. This recipe is fluffy and light without being too dense. It also has just the right amount of sweet and mellow banana taste. They really are the best dessert ever!


For the Cupcakes:

  •  2 cups all-purpose flour (240g)
  •  1 teaspoon baking soda
  •  1 teaspoon ground cinnamon
  •  ½ teaspoon salt
  •  ½ cup unsalted butter softened (113g)
  •  ½ cup packed light brown sugar (110g)
  •  ½ cup sugar (100g)
  •  2 large eggs room temperature
  •  ¼ cup sour cream room temperature (60g)
  •  cups mashed ripe bananas 2 to 3 large bananas (328g)
  •  ½ cup whole buttermilk room temperature (120mL)
For the Cream Cheese Frosting:

  •  8 ounces cream cheese (226g)
  •  ½ cup unsalted butter softened (113g)
  •  ¼ teaspoon ground cinnamon
  •  ⅛ teaspoon salt
  •  3 cups powdered sugar (360g)
  •  1 teaspoon vanilla extract

Also See:

Classic Key Lime Pie Recipe – Step by Step Guide

How to make Banana Cupcakes 

  • Put two racks in the oven so that they face the middle. Warm the oven up to 350°. Use 18 paper cupcake plates to line two muffin pans with 12 cups each. Mix the flour, baking soda, cinnamon, and salt together in a medium-sized bowl using a whisk.
  • Put the butter and sugars in a large bowl or the bowl of a stand mixer with the paddle attachment. Mix them on medium speed for about 3 minutes, or until they are light and fluffy. Add the eggs and sour cream and mix them in well.
  • Add the banana. If you need to, stop and scrape the bowl clean. Add the flour mixture in two parts, alternate with the buttermilk, while the mixer is on low speed. (Be careful not to mix the batter too much!)
  • Place a cupcake wrapper in each cup and fill it up about three quarters of the way. Bake for 18 to 20 minutes, moving the oven positions and turning the pans around halfway through, or until a wooden pick stuck in the middle of a cupcake comes out clean. Let the cupcakes cool all the way down.

To make the frosting:

  • Put the cream cheese, butter, cinnamon, and salt in a large bowl or the bowl of a stand mixer with the paddle attachment. Use medium speed to beat the ingredients together until they are smooth.
  • Mix in the powdered sugar slowly while the mixer is on low speed. Do this for about 3 minutes, or until the mixture is smooth and fluffy. As you mix, stop and scrape the bowl a few times to make sure there are no butter and cream cheese chunks.
  • Put the frosting in a piping bag with a decorated tip, and then pipe it on the cupcakes that have already cooled. If you want, you can add banana chips as a garnish. Keep any extras in the fridge for up to 5 days in a container that won’t let air in.


  • Calories: 340kcal
  • Carbohydrates: 47g
  • Protein: 3g
  • Fat: 16g
  • Saturated Fat: 10g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Trans Fat: 0.4g
  • Cholesterol: 61mg
  • Sodium: 200mg
  • Potassium: 120mg
  • Fiber: 1g
  • Sugar: 34g
  • Vitamin A: 552IU
  • Vitamin C: 1mg
  • Calcium: 39mg
  • Iron: 1mg


Q1. What if my bananas are not ripe?

No problem! Bake bananas on a foil-lined baking sheet at 300° for 15–20 minutes until black if they aren’t ripe. Cool, peel, mash.

Q2. What can I make ahead of time?

The icing can be made the day before. After whipping, chill and let cool before using. Rebeat it briefly, then transfer it to a piping bag. You can bake the cupcakes ahead of time and refrigerate them until icing time.

Q3. How do I store leftovers?

Store cupcakes in an airtight container in the fridge. To avoid squashing the icing, place the frosted cupcakes under a large overturned bowl if you don’t have a large container. Wait until cupcakes are room temperature. Leave cupcakes unfrosted until serving to avoid squishing icing.

Q4. Can I freeze these cupcakes?

You can! Unfrosted cupcakes freeze well. When the cupcakes are room temperature, freeze them on a baking sheet and then in a freezer bag. Keep for 2 months. Frost and serve after thawing overnight in the fridge.

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