Banana Cupcakes – a delicious recipe with unsalted butter, sugar, eggs, mashed ripe banana, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Insert liners into a medium cupcake pan.
3
With an electric mixer on medium speed, cream the batter and sugar together until fluffy, about 3-5 minutes.
4
Add the eggs to the creamed mixture and beat well.
5
Add the bananas and mix well.
6
In a separate bowl sift together the flour, baking soda and salt.
7
Add all the dry ingredients to the creamed mixture and mix until completely integrated.
8
Add the milk and vanilla.
9
Mix for 1 minute on medium speed.
10
Fill cupcake liners one-half to three-quarters full with batter.
11
Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
12
Cool cupcakes in the pan.
935
kcal
Calories
52
g
Fat
106
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup unsalted butter, 1 cup sugar, 2 large eggs, 1 cup mashed ripe banana, 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.
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