Description
Soft, fluffy banana cupcakes made with ripe bananas and simple pantry ingredients. These moist cupcakes are full of natural banana flavor and perfect for snacks, gatherings, or an easy homemade dessert.
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract and mashed bananas.
- Slowly add the dry ingredients while alternating with the milk until the batter becomes smooth.
- Divide the batter evenly into the cupcake liners, filling each about three-quarters full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Add chocolate chips, walnuts, or pecans for extra texture.
- Cream cheese frosting pairs perfectly with these cupcakes.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Microwave refrigerated cupcakes for about 10 seconds to soften before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
