How to Make Cuppycake : How to Make Banana Cup Cake
Ever wanted to bake a cake, but didn’t want to use eggs? Here is an eggless recipe for Banana Cake. I love baking in the oven. People have always told me that I am good in kitchen and this compliments me and gives me confidence.
BANANA CUPCAKES WITH CREAM CHEESE FROSTING
Homemade banana cupcakes that are extra fluffy and moist are the ultimate dessert! Swirled on top is a tangy cream cheese frosting that makes these so perfect that you won’t be able to stop at just one!
If you love bananas, then you are in for a real treat. With that classic banana taste with a subtle hint of cinnamon, these are a home run dessert! And if you love these, you should totally try these Cookies, Brownies, and Banana Pudding!
Soft, Fluffy, and Delightful Banana Cupcakes
I get giddy when I see my bananas on my counter turning brown! The number of banana recipes to make is endless and this one takes the (cup)cake! (Pun totally intended.) In fact, sometimes, I buy bananas with the sole purpose of letting them get ripe so that I can bake up a storm. They add such an amazing flavor and texture to baked goods. These homemade banana cupcakes are so moist and delicious I just know that you (and everyone else!) will love them!
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Banana bread is usually the first thing that people think of when it comes to ripe bananas. But look no more! These banana cupcakes will become your new go-to. They are not as dense as banana bread and they are so moist with a subtle hint of cinnamon. Combine that with this delicious tried and true cream cheese frosting that is so rich and velvety smooth and you won’t be able to resist making them again and again. Once you pipe that frosting and top it with a single dried banana chip, they will look as if they were baked by a professional pastry chef!
What’s in Easy Banana Cupcakes?
Quick and easy, these cupcakes will take those browned bananas that you have and turn them into a delightful treat! Most of these ingredients are pantry staples that you will already have in your kitchen. See the recipe card below for a list of exact measurements.
- All purpose flour: This is your base for the cupcake. Don’t use cake flour, it will be too light.
- Baking soda: This is what makes your cupcakes rise.
- Cinnamon: Adds in a delicious hint of cinnamon flavor but its not too overpowering!
- Salt: Brings out the flavors in the cupcake.
- Butter: Use unsalted butter that is softened.
- Granulated sugar: Brings sweetness to the cupcakes!
- Brown sugar: Mixing brown sugar and regular sugar bring a delightful, sweet taste. The brown sugar also adds to the moisture.
- Eggs: Use large eggs that are at room temperature
- Sour cream: This helps add to the moisture of the cupcake.
- Vanilla extract: This will add a slight vanilla hint that complements the other flavors.
- Buttermilk: You can use buttermilk that you already have or try making this homemade buttermilk! Make sure it is at room temperature when you begin!
- Ripe bananas: Mash these up well so that you don’t have large chunks in the batter.
Cream Cheese Frosting Ingredients
- Cream cheese: Take this out before hand so that it can soften at room temperature. It will have less clumps and your frosting will come out smooth!
- Butter: Use unsalted butter that is softened at room temperature.
- Vanilla extract: Adds a subtle hint of vanilla flavor without being too much.
- Salt: This makes it so the frosting isn’t too sweet!
- Powdered sugar: Using this instead of granulated sugar is what will get that smooth texture!
How to Make Homemade Banana Cupcakes
This recipe is simple enough for anyone to try but the results are anything but plain! You will love how easy these banana cupcakes are to make and in the end, look so beautiful you almost don’t want to ruin them by eating them.
- Prep: Preheat the oven to 350°. Line a cupcake pan with cupcake liners and set aside.
- Mix dry ingredients: In a medium bowl sift the flour, baking soda, cinnamon, and salt together. Set aside.
- Combine sugars and wet ingredients: In the bowl of a mixer use the paddle attachment to beat the butter, granulated sugar and brown sugar until fluffy. Add in the eggs one at a time and beat until combined. Stir in the sour cream and vanilla until just combined.
- Add in milk and bananas: Add the buttermilk and mashed bananas and mix on low until just combined. Be sure to scrape down the bowl entirely a few times before adding in the dry ingredients. Add the dry ingredients and mix on low until smooth.
- Scoop and cool: Use a cookie scoop to scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
My banana cupcake recipe yields super flavorful, soft, and moist cupcakes that can be made easily in under an hour! Frost them with my brown butter frosting for an incredible flavor pairing! Recipe includes a how-to video.
Homemade Banana Cupcakes
Soft, fluffy, and richly flavored with sweet, ripe bananas… Maybe you caught a sneak peek of these banana cupcakes when I shared my brown butter frosting recipe last week (did you catch the video?)? That frosting is the perfect complement to these slightly tropical desserts and I hope you’ll try the two together (and maybe bring them for Easter dessert!).
While the flavor profile may seem a bit complex, even the most basic beginner baker will have perfectly soft, moist, and fluffy cupcakes if they just follow my tips and steps.
Let’s get started!
What You Need
This recipe was closely modeled after my popular banana muffin recipe (which has hundreds of five star ratings!). It’s slightly sweeter and makes a better cupcake than muffin, but it’s just as easy. Here’s what you need:
- Bananas. The riper the better (and the more flavorful your banana cupcakes will be). Bananas get sweeter as they ripen. Ideally, yours would be even browner than the ones in the photo above.
- Sugar. I use a blend of granulated sugar and light brown sugar for the best flavor. If you happen to not have brown sugar on hand, see my post on how to make brown sugar. This is made with molasses, which adds moisture and imparts additional flavor in the cupcakes.
- Butter & Oil. As in many of my cake recipes (like my chocolate cake and vanilla cake) I like to use a blend of both butter and oil for best results. The butter adds a beautiful flavor, while the oil keeps the cake moist.
- Eggs. Eggs bind the cupcake batter together, without it the cupcakes wouldn’t hold together. Because of this I am not certain of an egg substitute that would work well.
- Buttermilk. Another key ingredient that makes the cupcakes moist and flavorful.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Grandpa’s Banana Cupcakes
These Banana Cupcakes are my Grandpa’s recipe. Fluffy cupcakes are a fun and tasty handheld version of banana cake! Made from scratch, you’ll be buying extra bananas to make sure you have enough to make these (and of course banana bread too)!
These cupcakes are a piece of my childhood… something we always had at Grandma and Grandpa’s! They actually started as a banana cake and are delicious topped with a fresh lemon buttercream frosting!
To Make Banana Cupcakes
Banana cupcakes are perfect for a family dessert, or a classroom or team party! The riper the bananas, the smoother your cupcakes will be and the sweeter banana flavor they will have. Remember to very gently fold in the beaten egg whites for the fluffiest results!
- Preheat the oven and prepare cupcake or muffin tins with pan release or paper cupcake liners.
- Beat egg whites on high until stiff peaks form, this gives the fluffiest ever cupcakes.
3. Cream together the butter, sugar, yolks, and milk. Add remaining ingredients (per recipe below) and of course mashed bananas.
4. Gently fold in the beaten egg whites until fully incorporated and scoop into prepared muffin or cupcake tins.
Bake until a toothpick inserted in the center comes out clean. Before decorating allow to completely cool.