Banana Cupcakes
When we celebrated my middle kiddo’s first birthday, I wanted to make her a kids birthday cake recipe or cupcakes that included some of her favorite foods. She loved banana and she loved dairy, so Banana Cupcakes with Cream Cheese frosting it was! I also wanted to make them with less sugar than a standard cupcake, so I worked on this recipe for the occasion—and still make them many years later. The cupcake recipe is packed with real bananas for flavor and moisture. The bananas also provide the majority of the sweetness. You can use either honey or maple syrup for the rest of the sweetness in this banana cupcakes recipe. You also have the choice of using all purpose flour or whole wheat pastry flour. (You may also like First Birthday Smash Cake, Blueberry Yogurt Cake, and Healthy Banana Cake.)
Easy Banana Cupcakes Recipe
I’m pretty committed to the idea of simple when it comes to entertaining so I did my best to make her first birthday party special—but also easy. I was extra emotional about the milestone so the last thing I wanted was to be stressed out about the food at her party, particularly the cake. Sign up for our email updates to get tips and ideas sent to your inbox. You can bake these banana cupcakes the day before the party and they’ll stay moist and won’t dry out. They’re similar to my Banana Bread Muffins, but are decidedly a little more treat-like. (You may also like my Banana Cake.)
Ingredients You Need
To make this recipe, you’ll need to have the following ingredients on hand.
All-purpose flour or whole-wheat pastry flour: You can use either of these options as you prefer. Baking powder and baking soda: This combination ensures that the cupcakes rise nicely and bake through to a tender interior. Cinnamon and vanilla: I love the flavor of banana, vanilla, and cinnamon, so I use ground cinnamon in this cupcake recipe. Unsalted butter: This adds richness to the cupcakes. Melt it and let it cool slightly first before adding it to the rest of the wet ingredients. Maple syrup OR honey: Either one of these will work. Avoid honey for kids under age 1. Very ripe bananas: You’ll want to use bananas with brown spots for the best flavor and natural sweetness here. Eggs: I use eggs in this recipe to add tenderness. Feel free to use an egg replacer if you prefer. Cream Cheese Frosting: This simple frosting is a perfect flavor and texture combination with this cupcake recipe.
Step-by-Step Instructions
Here’s a look at how to bake up a batch of these banana cupcakes at home. Scroll down to the bottom of this post for the full recipe. TIP: Once the cupcakes are totally cooled, you can pipe or spread on Cream Cheese Frosting and finish with a blueberry, if desired.
Easy Cream Cheese Frosting
To make the cream cheese frosting, you just need a few ingredients. I love the combination of cream cheese and banana cupcakes, and also that the frosting isn’t loaded with powdered sugar. If you have a dairy-intolerance, you can substitute plain Greek nondairy yogurt for the cream cheese in the frosting. Simply let it sit in a mesh colander lined with cheesecloth for about an hour in the fridge to drain off any excess liquid. Or use a vegan cream cheese.
How to Store
You can make these up to a day ahead. Let cool fully, then store in an airtight container at room temperature for up to 24 hours. You can freeze unfrosted cupcakes in a zip top freezer bag for up to 3 months. Thaw at room temperature or overnight in the fridge.
Best Tips for Success
Use very ripe bananas with brown spots for the best flavor. Use a blender to combine the wet ingredients to ensure that there are no banana lumps in the batter. Or, mash the banana totally smooth with a fork. Stir the batter together gently until just combined to avoid overworking it. Remove the cupcakes from the pan as soon as you take them out of the oven. Let cool fully on a wire rack before adding icing. If you have a dairy-intolerance, you can substitute plain Greek nondairy yogurt for the cream cheese in the frosting. Simply let it sit in a mesh colander lined with cheesecloth for about an hour in the fridge to drain off any excess liquid. Or use vegan cream cheese.
I’d love to hear your feedback if you make this recipe so please comment below to share!
Easy Chocolate Cupcakes
First Birthday Smash Cake (with Yogurt Frosting)
Healthy Vanilla Cupcakes
Fresh Strawberry Cupcakes
This recipe was first published May 2017.
