Homemade Moist Banana Cupcakes
These moist homemade banana cupcakes are bursting with strong banana flavor thanks to using overripe bananas. They are incredibly soft, fluffy in texture, and comes together in just one mixing bowl. I topped mine with this easy brown sugar frosting that brings out the sweet and subtle flavors of the real bananas.
Servings: 12 cupcakes
Calories: 202kcal
Equipment
- 12-count muffin pan
- Mixing Bowl
- Whisk
Ingredients
- 1 cup mashed bananas (about 2 medium-sized overripe bananas)
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil (or canola)
- ½ cup brown sugar
- ¼ cup sugar
- ¼ cup yogurt room temperature preferred
- ¼ cup milk room temperature preferred
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- brown sugar frosting
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
- In a large bowl, mash the bananas with a fork until smooth and creamy. Then whisk in the melted butter, oil, brown sugar, sugar, yogurt, milk, egg, and vanilla extract until fully combined.
- Add the flour, baking powder, salt, and baking soda into the bowl and whisk just until combined and there is no more white flour.
- Fill each cupcake liner ⅔ of the way full (a little more than 3 tablespoons of batter) and bake for 18-23 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
- Top each cupcake with your favorite frosting, like this brown sugar frosting or a classic cream cheese frosting! Use a piping bag and frosting tip to frost the cupcakes. I used the Wilton 6B.
Notes
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: In the recipe card, I listed that it was preferred for the yogurt, milk, and egg to be at room temperature before baking. I've baked these cupcakes using both room temperature and cold ingredients and the difference was very minimal. So if you're in a hurry, you can use cold ingredients.
Overripe Bananas: Dark, brown, and spotty bananas make for the best cupcakes because the banana flavor will be strong. Don't use underripe bananas.
Cupcake Batter: Be careful not to overmix the batter. Fill each cupcake liner ⅔ of the way full, which is just a little more than 3 tablespoons of batter.
Nutrition
Serving: 1cupcake | Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 168mg | Potassium: 116mg | Fiber: 1g | Sugar: 16g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
