These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!

Mari
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.

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  • 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.

Cook's Note:

If you don't have buttermilk, mix 1 cup milk with 3 tablespoons lemon juice; let stand for 10 minutes. Use 3 tablespoons of mixture for recipe.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

346 calories; 18.3 g total fat; 27 mg cholesterol; 194 mg sodium. 43.9 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2013
This is a great recipe. Most banana cupcake recipes I've tried are a little dense and muffin/bread like. This one is fluffy soft and very tasty. I have to admit that I was slightly skeptical about using the full 2 tsp of baking soda (it seemed a little much for the amounts of the other ingredients) but I did use the full 2 tsp and even though the batter tasted a little soda-y the final product did not. It was perfect. I did make a couple of minor changes in that I did not use the pecans at all and I baked these at 325 degrees instead of 300. I got 18 regular sized cupcakes out of this recipe. Read More
(72)

Most helpful critical review

Rating: 3 stars
03/20/2015
Good but more like a muffin which is not what I wanted. Read More
(2)
131 Ratings
  • 5 star values: 101
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/06/2013
This is a great recipe. Most banana cupcake recipes I've tried are a little dense and muffin/bread like. This one is fluffy soft and very tasty. I have to admit that I was slightly skeptical about using the full 2 tsp of baking soda (it seemed a little much for the amounts of the other ingredients) but I did use the full 2 tsp and even though the batter tasted a little soda-y the final product did not. It was perfect. I did make a couple of minor changes in that I did not use the pecans at all and I baked these at 325 degrees instead of 300. I got 18 regular sized cupcakes out of this recipe. Read More
(72)
Rating: 5 stars
02/06/2013
This is a great recipe. Most banana cupcake recipes I've tried are a little dense and muffin/bread like. This one is fluffy soft and very tasty. I have to admit that I was slightly skeptical about using the full 2 tsp of baking soda (it seemed a little much for the amounts of the other ingredients) but I did use the full 2 tsp and even though the batter tasted a little soda-y the final product did not. It was perfect. I did make a couple of minor changes in that I did not use the pecans at all and I baked these at 325 degrees instead of 300. I got 18 regular sized cupcakes out of this recipe. Read More
(72)
Rating: 4 stars
11/28/2012
This recipe came out so fluffy! Best version of banana bread I've ever had and I've tried a LOT. i would've given it five stars except that I modified it quite a bit. Instead of three bananas I only used two and added a box of banana pudding mix. Since the pudding was drier than a banana would be I took out about a quarter cup of flour. I also added a tablespoon of vanilla and instead of buttermilk I used Mexican crema. I love experimenting and this time I think it really paid off! Read More
(37)
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Rating: 5 stars
11/30/2013
These cupcakes were amazing!! They were so moist and the flavor was beyond great! I followed the recipe exactly an made cream cheese icing for them. I took these to a potluck "dessert night" and they were a hit...definitely the best dessert there. Thanks for sharing:) Read More
(15)
Rating: 5 stars
05/25/2013
These were absolutely delicious! There is a very slight taste of banana which didn't overpower the muffin. That's a plus in my house to disguise fruit fom my daughter. The only change I made was I used applesauce in place of the oil I ground the nuts so they blended into the muffin and I added about 2 tableoons of fax seed and 1 teaspoon of vanilla. Oh and about 3/4 cup of mini chocolate chips! Yummy. I made a batch yesterday and there are only 3 left. About to make a second batch now. Will be making these alot! Thanks for a great recipe! Read More
(11)
Rating: 5 stars
01/18/2014
YUMMY! I was looking for a fluffy BB cupcake recipe and this one was super simple. I didn't have buttermilk and didn't want to wait for a store run so I used almond milk. I also added a little vanilla which was recommended from one of the reviews and 3/4 c sugar instead of the full cup which was also recommended. The batter made 12 cupcakes and 6 doughnuts. If I can stop eating them right out of the oven I will add cream cheese frosting. I also like that this recipe isn't too overpowering with banana flavor. Happy baking! Read More
(9)
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Rating: 5 stars
05/27/2013
These came out great. I substituted apple sauce for the vegetable oil and skipped the buttermilk. I added two teaspoons of vanilla to the recipe. I cooked these at 325F for about 20 minutes. I used chocolate frosting on these cupcakes. Read More
(9)
Rating: 5 stars
02/12/2013
Delicious! I laid on the buttercream and they were great! Read More
(8)
Rating: 5 stars
06/02/2013
What a wonderful recipe for those left over ripe bananas! I agree with other reviews that these were fluffy and light. I forgot to mix pecans in with batter so I ended up putting them on top and skipped the confectioner sugar. I like that these need no frosting. I did not have buttermilk and so I just substituted 2% milk and reduced sugar to 3/4 cup. We love this recipe! Read More
(6)
Rating: 5 stars
12/11/2014
I love how this makes a nice light cupcake rather than a denser version such as banana bread. I followed the recipe except that I used just under a full cup of sugar and I didn't want to buy buttermilk for only 3 tbsp since I don't bake often. I looked up a buttermilk substitute and found I could use 1 tbsp white vinegar or lemon juice in a measuring cup and then fill with milk to the 1 cup mark let stand for 5 minutes and then used 3 tbsp of that. Turned out beautifully! I also chose not to use pecans. These took 17 minutes in the oven at the stated temperature and yielded 3 1/2 dozen (42) mini cupcakes. I also added a cream cheese frosting and a bit of blue and green decoration. Perfect for the little people and moms I was feeding at my son's 1st birthday playdate and we have lots to share with the neighbours! Read More
(5)
Rating: 3 stars
03/20/2015
Good but more like a muffin which is not what I wanted. Read More
(2)