Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Banana Cupcakes:
Buttercream Frosting:

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • 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.

Nutrition Facts

396 calories; protein 4.1g 8% DV; carbohydrates 50.5g 16% DV; fat 20.4g 31% DV; cholesterol 97.8mg 33% DV; sodium 326.7mg 13% DV. Full Nutrition
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Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/01/2011
Given reviews that are all over the map – changes made, widely varying opinions on the outcome – I decided to just read and follow the recipe as directed. This is my take on the results of this recipe, prepared exactly as it instructs. If the directions are followed and the bananas are chopped, a whole different consistency of not only the batter, but also the cake, is achieved. It is CAKE, not at all like a dense, heavy banana bread texture. It is much lighter than that, with a soft and tender crumb – in color and texture it’s similar to a yellow cake, even tho’ the batter is quite thick. What’s cool about chopping the bananas and folding them in is that you get these delightful pockets of creamy banana in every mouthful. I wouldn’t hesitate to make this cake again – on its own, with the chopped banana, or with any variety of fruits as well. It is only slightly sweet, but with the frosting it’s just right. The frosting is ALMOST perfect. It’s creamy, fluffy and velvety smooth, with no air pockets despite being beaten at a high speed. And the use of heavy cream rather than milk, water, or any other liquid aids in achieving all those characteristics. But…the amount of butter is just a little much. While some butter cream frostings are too sweet, this one is noticeable butter overkill, and I say that even loving a butter cream frosting with lots of it. Reduce the butter to 1/2 cup and this would indeed be perfect. Read More
(111)

Most helpful critical review

Rating: 1 stars
09/11/2009
Sorry but I have to give a low review. It was not good at all. It did not have much flavor at all and the texture was not agreeable. It was not sweet and did not taste like any cake I've eaten. I had high hopes as I love anything with bananas in it.... Read More
(29)
62 Ratings
  • 5 star values: 32
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
07/01/2011
Given reviews that are all over the map – changes made, widely varying opinions on the outcome – I decided to just read and follow the recipe as directed. This is my take on the results of this recipe, prepared exactly as it instructs. If the directions are followed and the bananas are chopped, a whole different consistency of not only the batter, but also the cake, is achieved. It is CAKE, not at all like a dense, heavy banana bread texture. It is much lighter than that, with a soft and tender crumb – in color and texture it’s similar to a yellow cake, even tho’ the batter is quite thick. What’s cool about chopping the bananas and folding them in is that you get these delightful pockets of creamy banana in every mouthful. I wouldn’t hesitate to make this cake again – on its own, with the chopped banana, or with any variety of fruits as well. It is only slightly sweet, but with the frosting it’s just right. The frosting is ALMOST perfect. It’s creamy, fluffy and velvety smooth, with no air pockets despite being beaten at a high speed. And the use of heavy cream rather than milk, water, or any other liquid aids in achieving all those characteristics. But…the amount of butter is just a little much. While some butter cream frostings are too sweet, this one is noticeable butter overkill, and I say that even loving a butter cream frosting with lots of it. Reduce the butter to 1/2 cup and this would indeed be perfect. Read More
(111)
Rating: 5 stars
07/27/2009
I love this recipe it was fast,easy, and simply delicious! I was remeber that we were going to a party and we had to bring a dessert, I needed something simple, easy, and something everyone would love. This was perfect. Easy to clean and they were a hit! Read More
(42)
Rating: 1 stars
09/11/2009
Sorry but I have to give a low review. It was not good at all. It did not have much flavor at all and the texture was not agreeable. It was not sweet and did not taste like any cake I've eaten. I had high hopes as I love anything with bananas in it.... Read More
(29)
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Rating: 5 stars
01/21/2011
i didnt make the cupcakes but i did use the recipe for the buttercream and it was really good it was perfect with cake decorating!!!!! love this!!!!:) Read More
(15)
Rating: 5 stars
06/25/2011
These are easy and delicious! My bananas were older so I mashed them instead of cutting them up. I also baked a Nilla Wafer in the center of each cupcake but the flavor of the cake still shines through. Mine baked in 15 minutes and came out perfect. Read More
(14)
Rating: 4 stars
01/11/2011
I loved this recipe! Nice and simple. I did however change a few things in the cupcake part. Instead of 2 large bananas I used 3 large bananas. I chopped them up added 1/4 cup of water and put them in the microwave for 3 minutes on high then I pureed them. I also used 1.5 teaspoons of vanilla instead of the 1 teaspoon this recipe calls for. I didn't have heavy whipping cream so I frosted them with peanut butter frosting! Absolutely delish! Read More
(12)
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Rating: 3 stars
03/28/2011
I tried making these today I was really excited. I did put an extra banana in to increase the babana flavour. I am not completely dissapointed in them howver they are differnt from what i expected. You definitely need to add MORE flour if your adding another banana. I think i am missing something because they taste like banana muffins not cupcakes Read More
(8)
Rating: 4 stars
04/07/2011
Very good buttercream next time I will try to put a little less confectioner's sugar... Read More
(7)
Rating: 3 stars
03/28/2011
It's an ok starter recipe. I'm bummed b/c the cupcake stuck to the paper. The taste is a nice light banana flavor but could use some cinnamon! On a good note they are very moist. I tried one without frosting and it was good that way. I will be frosting them later with a cream cheese frosting that I made a few days ago. Read More
(7)
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