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Banana Cupcakes

A delicious and moist banana cupcake recipe that is great plain, or even better made into banana split cupcakes for the summer.
Prep Time18 minutes
Cook Time20 minutes
Keyword: banana cake, banana cupcakes, banana split cupcakes, moise banana cake recipe
Servings: 12 cupcakes

Equipment

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon optional
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 2–3 bananas
  • 1/3 cup sour cream
  • 1/4 cup whole milk

Instructions

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the vanilla and mashed bananas.
  • Stir in the sour cream.
  • Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture. Mix just until combined.
  • Fill cupcake liners about 2/3 full.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely before decorating.