Banana Cupcakes Recipe

Name: Banana Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake-and-pastry flour (sifted); 3/4 teaspoon baking powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 2 cups mashed bananas (approx 4 ripe bananas); 1 teaspoon lemon juice; 3/4 cup buttermilk (or 1 tbsp white vinegar with 3/4 cup milk); 1/2 teaspoon vanilla extract; 3/4 cup butter, room temperature; 1 1/2 cups packed light brown sugar; 3 large eggs, room temperature; 1 cup semi-sweet chocolate chips (optional)

Servings: persons

3 cups cake-and-pastry flour (sifted)
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups mashed bananas (approx 4 ripe bananas)
1 teaspoon lemon juice
3/4 cup buttermilk (or 1 tbsp white vinegar with 3/4 cup milk)
1/2 teaspoon vanilla extract
3/4 cup butter, room temperature
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1 cup semi-sweet chocolate chips (optional)

1
Preheat oven to 350u00b0F Line standard muffin tins with large paper liners.
2
Whisk together cake flour, baking powder, baking soda, salt and cinnamon, then set aside. In a separate bowl, mash the bananas well then stir in the lemon juice. To the banana mixture, whisk in the buttermilk and vanilla.
3
With an electric mixer on medium high speed, cream the buttter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add flour fixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in chocolate chips if using.
4
Divide batter evenly among lined cups using an ice cream scoop, filling each 3/4 quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, between 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
5
Serve plain or frost with the icing of your choice.

1707

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups cake-and-pastry flour (sifted), 3/4 teaspoon baking powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, and more.

Yes, Banana Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cupcakes

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