Banana bread is my favorite breakfast treat so it’s no wonder that banana cupcakes have to make this list. They’re light, moist, and delicious. Plus, bright yellow cupcake liners give these a summery feel!
I decided to make these cupcakes using up a leftover super-ripened banana on the counter. Nothing makes my days sunnier other than baking. I thought about making this Lighter Banana Bread, but didn’t have enough bananas on hand. So here I was whipping up this cupcake instead. This is a very versatile recipe since it allows you to make a few substitutions; if you are lucky, you can actually whip them up without advance planning and have all of the ingredients on hand. These cupcakes were moist, with tidbits of bananas inside, but they’re definitely on the denser side. Not the fluffy type, like this white/lemon cupcakes that uses egg whites. I brought these into work, and surprisingly went faster than these delightful Carrot Cupcakes, another fave at my household. I was glad to be sharing my sunshine with my classmates who loved their Monday cupcakes!
So, here are my ingredients and directions on how to make your Banana Cupcake! Enjoy!
2-2/3 cups All Purpose Flour
1 1/4 tsp Baking Soda
1/2 tsp salt
1-1/2 sticks butter
1 cup light brown sugar
3/4 cup sugar
1 1/2 tsp vanilla extract
2 ripe bananas, mashed
1/2 cup buttermilk (milk or coconut milk can be used here as well)
1 cup shredded coconut (I skipped them since I didn’t have any in hand)
Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.
Mix in the flour and buttermilk alternatively, beginning and ending with the flour.
Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.
Alternatively, you can also bake these as layered cakes, pour into 2 9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.
The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!
Yield: ~18 cupcakes