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Banana Cupcakes

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Soft and moist banana cupcakes made with ripe bananas for natural sweetness and tender texture, perfect plain or topped with cream cheese frosting.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup mashed ripe bananas (about 2 medium bananas)
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until fully combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely before frosting or serving.

Notes

  • Use very ripe bananas with brown spots for the best sweetness and flavor.
  • Fold in chocolate chips or chopped walnuts for added texture.
  • Substitute part of the granulated sugar with brown sugar for a richer flavor.
  • Store unfrosted cupcakes at room temperature for up to 2 days.
  • Refrigerate frosted cupcakes (especially with cream cheese frosting) for up to 5 days.
  • Freeze unfrosted cupcakes for up to 3 months and thaw at room temperature before serving.

Nutrition

Find it online: https://cookedbymaya.com/banana-cupcakes/