Banana Cupcake Recipe

This banana cupcake recipe creates soft texture, moist crumbs, and rich homemade flavor using ripe bananas and simple pantry ingredients. The cupcakes stay fluffy, bake evenly, and work perfectly for birthdays, lunchboxes, family desserts, and weekend baking.

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Course: Dessert

Cuisine: American

Keyword: Banana Cupcake Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 265kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
whisk
fork or potato masher
cupcake tray
paper cupcake liners

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1/2 cup milk
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F and line a cupcake tray with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another bowl, mash the ripe bananas until mostly smooth.
Add the sugar, eggs, milk, oil, and vanilla extract to the bananas and mix until combined.
Slowly combine the dry ingredients with the wet ingredients and stir gently until the batter becomes smooth.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18–22 minutes or until the tops are lightly golden and a toothpick comes out clean.
Allow the cupcakes to cool for several minutes before frosting and serving.

Notes

Use very ripe bananas with brown spots for the sweetest flavor and softest texture. Avoid overmixing the batter to keep the cupcakes fluffy. Allow the cupcakes to cool completely before frosting.

Nutrition