This banana cupcake recipe uses the reverse creaming method to produce moist tender cupcakes. Cinnamon complements the banana, brown sugar adds a hint of caramel and the vanilla ermine frosting is perfect with the banana flavor. And if you're feeling adventurous add a little banana caramel sauce to the frosting.
I love a good cupcake, and these banana cupcakes don't disappoint. They're tender, moist and full of real banana flavor. When I first started making cupcakes, I spent weeks working on a base recipe for my vanilla bean cupcakes.
One of the things I discovered during that testing is that I prefer the reverse creaming method for making the batter. It really works for ensuring moist cupcakes with a slight dome that is perfect for frosting such as my coconut and lemon cupcakes.
Read THIS!
Cheryl's Baker Notes
- Prepping the Bananas: I whisk the bananas to create a smooth texture that incorporates into the batter evenly without leaving lumpy pockets. Use bananas that have brown spots and are easy to smash with a fork.
- Reverse Creaming Method: My recipes uses the reverse creaming method, in which the dry ingredients are mixed together first then the butter is added. When the flour particles are coated with fat (aka butter) it limits the development of gluten and the possibility of overmixing the batter.
- Vanilla Ermine Frosting: I chose this frosting for my banana cupcakes because it's silky, not too sweet, and has a texture similar to whipped cream. That light texture goes perfectly with the tender banana cupcakes. If you've never made it, give it a try - you'll be surprised how easy it is to make and how delicious it is.
- When the Cupcakes are Done: I love using an instant-read thermometer for baked goods. Over time I've learned it's the most reliable tell for cupcakes, cakes, and muffins. For these cupcake pull them from the oven when the internal temperature reads 200–202°F. A toothpick works too, but look for just a couple of moist crumbs, not a completely clean pull.
Banana Cupcake Ingredients
For these cupcakes I used vanilla ermine frosting and I added a little banana caramel sauce to the frosting to echo the banana flavor in the cupcakes.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Moist Banana Cupcakes
Step 1: Mash the bananas. Whisk the bananas until mostly smooth.
Step 2: Whisk in the sour cream and eggs into the bananas.
Step 3: Place the flour, sugars, baking soda, and salt in the mixing bowl and mix together.
Step 4: Add the butter and a portion of the banana mixture and mix until creamy.
Step 5: Add the remaining banana mixture in two batches and mix until completely incorporated.
Step 6: Divide the batter between the 12 muffin tins. I use a scale to ensure the same amount in each tin.
Step 7: Bake until the cupcakes are risen and reached an internal temp of about 200°F.
Step 8: Cool the cupcakes on a wire rack. Do not add frosting until they are completely cool.
Frosting The Cupcakes
You have multiple options for frosting these cupcakes. My recommended frosting is the vanilla ermine frosting, but you can also try these favorites:
See the recipe card for instructions on how to frost and decorate the cupcakes.
If you make banana cupcakes please leave a rating and a comment below.
Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.
Like what you see? Click here to subscribe to Bake's by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.
Want to Save This Recipe?
Enter your email below and I'll send it to your inbox. Plus get new and recommended recipes sent to you every week!
By submitting this form, you consent to receive emails from Bakes by Brown Sugar.
Moist Banana Cupcakes with Vanilla Ermine Frosting
Equipment
- Cupcake Liners
Ingredients
Banana Caramel Sauce (Optional)
- 3-4 tablespoons banana caramel sauce
Vanilla Ermine Frosting
- 1 recipe vanilla ermine frosting
Banana Cupcakes
- 1-1/2 cups (212 grams) unbleached all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (227 grams) bananas 2 medium bananas
- 2 large (100 grams) eggs
- 1/3 cup (80 grams) sour cream room temperature
- 1 teaspoon vanilla extract
- 12 tablespoons (169 grams) unsalted butter room temperature
Instructions
Banana Caramel Sauce (Optional)
- If making the banana caramel sauce for this recipe, make it the day before making the cupcakes and store in the refrigerator once it has cooled. Let it come to room temperature before adding it to the vanilla frosting or drizzling it over the frosted cupcakes.
Vanilla Ermine Frosting
- If using the vanilla ermine frosting for this recipe, make the flour roux first. While it's cooling make the banana cupcakes. Once the cupcakes are done finish making the frosting according to the directions in the vanilla ermine frosting recipe.
Banana Cupcakes
- Preheat the oven to 350°F (180°C). Line the muffin pan with cupcake liners.
Make the Cupcake Batter
- Place the flour, granulated sugar, brown sugar, ground cinnamon, baking soda, and salt in the bowl of a stand mixer. Whisk the ingredients together for 30 seconds. Use your fingers to break up any brown sugar clumps.
- In a medium bowl, mash the bananas with a fork and then whisk it vigorously for a few seconds to smooth it out. Add the eggs, the sour cream, and vanilla extract, and whisk the ingredients together until the ingredients are well combined. Cut the butter into 8 pieces.
- Add the butter to the dry ingredients and 1/3 of the banana puree-egg mixture. With the paddle attachment mix the ingredients on low speed until the dry ingredients are moistened. Increase the speed to medium and mix for 1 minute until the batter is creamy and the ingredients are well combined.
- Scrape the sides and bottom of the bowl. Add half the remaining banana-egg mixture in two batches and mix on medium speed each time until each batch is well combined. Scrape the sides and bottom the bowl, and mix for another 10 seconds.
Bakes the Cupcakes
- Divide the batter evenly between the 12 cups of the muffin pan, about 75 grams each. Each muffin tin should be about 3/4 full.
- Bake the cupcakes for 23-25 minutes until the cupcakes are risen and turned a golden brown. An instant-read thermometer will register 200-202°F (93-94°C), or a toothpick inserted in the center will come out with no wet batter and just a couple of crumbs clinging to it.
- Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before removing the cupcakes from the pan to a wire rack. Let the cupcakes to cool completely before frosting them.
Frosting the Cupcakes
- Using a Pastry Bag: Fit your pastry bag with a open star tip or your favorite decorating tip and fill it with frosting. Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about 1/4" to 1/2" above the cupcake, exerting even pressure on the bag continuously. Finish the swirl in the center of the cupcake by removing the pressure and lifting up the tip slightly as you near the center. If you’re new to decorating cupcakes it may take some practice.
- Using a Knife or Offset Spatula: Use a large tablespoon to add about 4 tablespoons of frosting onto the cupcake. Use the back of a spoon, a non-serrated butter knife, or a small offset spatula to spread the frosting to the edge. While pressing down on the frosting slightly, move your spoon or knife in a spiral pattern from the outside edge of the cupcake to the center of the cupcake, to create a pretty spiral or swoop.
Storing the Cupcakes
- The unfrosted cupcakes can be stored in an airtight container for up to 2 days, if your kitchen is cool (below 70°F). Otherwise, store them for up to one day.
- Once the cupcakes are frosted they can be stored up to 1 day at room temperature in an airtight container.
Thanks for visiting my blog. Let me know what you think.