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Banana Cupcake

Banana Cupcake
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These banana cupcakes are light, moist, and bursting with banana flavor—a perfect treat for dessert lovers and an ideal way to use overripe bananas. They’re simple to make and can be dressed up with your favorite frosting or enjoyed on their own.

Ingredients

Units Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract

 

  • 1/2 cup sour cream or plain yogurt

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
  • In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Mix in the mashed bananas and vanilla extract.
  • Alternately add the dry ingredients and sour cream to the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
  • Spoon the batter into the cupcake liners, filling each about 2/3 full.
  • Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

 

  • Optional: Frost with cream cheese frosting once completely cooled.

Notes

  • For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
  • These cupcakes pair wonderfully with a tangy cream cheese frosting.
  • If you prefer a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free yogurt.

Nutrition

Find it online: https://www.cookflash.com/banana-cupcake/