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My review
Mari's Banana Cupcakes
Mari
"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!"
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Ingredients
35 m servings 346 calsOriginal recipe yields 14 servings (14 cupcakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 346 calories; 18.3 g fat; 43.9 g carbohydrates; 3.8 g protein; 27 mg cholesterol; 194 mg sodium. Full nutrition
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Reviews
Read all reviews 101117 Ratings
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Most helpful positive review
2/6/2013
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...
Most helpful critical review
3/20/2015
Good, but more like a muffin which is not what I wanted.
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2/6/2013
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...
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...
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...
5/25/2013
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 ...
1/18/2014
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 v...
6/2/2013
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 a...
5/27/2013
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 u...
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 but...