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Banana Cupcakes

Irresistibly Moist Banana Cupcakes You’ll Love to Bake

Delicious Banana Cupcakes that are perfect for a cozy treat, using overripe bananas for moistness.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: easy cakes
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour A stable base for your moist banana cupcakes.
  • 1 teaspoon baking powder Helps the cupcakes rise to perfect fluffiness.
  • ½ teaspoon baking soda Adds a touch of lift for that tender crumb.
  • ½ teaspoon salt Balances the sweetness and enhances the flavors.
  • ½ cup unsalted butter, softened Creates a rich, creamy texture in the batter.
  • 1 cup granulated sugar Sweetness that perfectly complements the bananas.
  • 2 large eggs Adds structure and moisture to the cupcakes.
  • 1 cup sour cream Ensures your banana cupcakes are exceptionally moist.
  • 1 cup mashed overripe bananas The star ingredient that brings wonderful flavor.
  • 1 teaspoon vanilla extract Infuses a warm essence that enhances the overall taste.
  • ½ teaspoon ground cinnamon Adds a delightful spice that makes these cupcakes extra special.

Equipment

  • Oven
  • Cupcake tin
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Scoop or spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition until combined.
  5. Mix in the sour cream, mashed bananas, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing gently until combined.
  7. Fill each cupcake liner about ⅔ full with the banana batter.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 140mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, use overripe bananas and avoid overmixing the batter. Decorate as desired or enjoy plain.

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