Description
Sweet banana cupcakes combine creamy fruit essence with delicate cake perfection. Home bakers can whip up these delightful treats in minutes, creating moist, irresistible desserts that delight taste buds and warm hearts.
Ingredients
Scale
Main Ingredients:
- 4 ripe bananas, mashed
- 1 1/2 cups (190 grams) all-purpose flour
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
Dairy and Wet Ingredients:
- 1/2 cup (120 milliliters) buttermilk or regular milk
- 1 teaspoon vanilla extract
Dry and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 cup (60 grams) chopped walnuts or chocolate chips
Instructions
- Prepare the oven environment by heating to 350F (175C) and lining a muffin tin with paper cupcake liners or applying a light coating of non-stick spray.
- Create a dry ingredient blend by whisking flour, baking soda, and salt together in a medium mixing bowl, then set aside for later incorporation.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, approximately 2-3 minutes. Incorporate eggs individually, ensuring thorough mixing after each addition.
- Introduce mashed bananas and vanilla extract into the butter mixture, blending until smooth and consistent in texture.
- Gradually integrate the dry ingredient mixture into the wet ingredients, alternating with buttermilk. Gently fold the batter until ingredients are just combined, taking care not to overmix.
- Optional: Fold in chopped walnuts or chocolate chips for additional texture and flavor complexity.
- Distribute batter evenly among muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a cupcake – it should emerge clean or with minimal crumbs.
- Remove cupcakes from oven and let them rest in the tin for 5 minutes before transferring to a wire cooling rack to reach room temperature.
Notes
- Customize your cupcakes by adding different mix-ins like dark chocolate chips, chopped nuts, or dried fruit for extra texture and flavor complexity.
- Use very ripe, almost black bananas for maximum sweetness and moisture, which intensifies the natural banana flavor and creates a softer crumb.
- Check cupcakes early to prevent overbaking; ovens vary, so start testing at 16 minutes to ensure moist, tender results.
- Make these gluten-free by substituting all-purpose flour with a certified gluten-free blend, maintaining the same measurement proportions for consistent texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 182 kcal
- Sugar: 14 g
- Sodium: 145 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 38 mg