Can I use brown sugar instead of granulated sugar?

Yes! Brown sugar works wonderfully in these banana cupcakes. It will add a deeper molasses flavor and might make the cupcakes slightly more moist. Use the same amount (¾ cup) as a direct substitute.

How ripe should the bananas be?

Use very ripe bananas with plenty of brown spots or even mostly black peels. These overripe bananas are sweeter and more flavorful, giving your cupcakes that intense banana flavor and natural sweetness.

Can I make these cupcakes ahead of time?

Absolutely! The unfrosted cupcakes can be made 1-2 days ahead and stored in an airtight container. You can also freeze them for up to 3 months. The buttercream can be made a day ahead and refrigerated. Bring to room temperature and re-whip before frosting.

How can I make these dairy-free?

For dairy-free banana cupcakes, substitute the butter with dairy-free butter sticks (not spread), use plant-based milk in the batter, and replace heavy cream with coconut cream in the frosting. Be sure to use dairy-free powdered sugar as well.

What's the best way to store these cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is recommended. Let refrigerated cupcakes come to room temperature before serving for the best flavor and texture.

Can I add nuts or chocolate chips to the batter?

Yes! Fold in ½ cup of chopped walnuts, pecans, or chocolate chips after mixing the batter. For a more tropical flavor, consider adding ¼ cup shredded coconut. These add-ins provide wonderful texture contrast to the soft cupcakes.

Banana Cupcakes with Cinnamon Buttercream

A tray of cupcakes with white frosting. | yummywithmia.com

This banana cupcake recipe transforms overripe bananas into the most tender, moist little cakes you can imagine. Topped with a cloud of cinnamon-spiced buttercream, they capture everything comforting about banana bread but in an irresistible handheld treat perfect for any occasion.

I first baked these for my daughter's birthday when she requested something different than chocolate cake. Now they've become our go-to treat whenever bananas start browning too quickly in our fruit bowl.

Ingredients

For the Banana Cupcakes

Unsalted butter softened to room temperature ensures proper creaming and tender crumb
Granulated sugar provides just the right sweetness without overpowering the banana flavor
Very ripe bananas with brown spots give the best natural sweetness and strongest banana flavor
Large eggs bind everything together and provide structure
Vanilla extract enhances the overall flavor profile without competing with the banana
All purpose flour gives the perfect structure not too dense or too airy
Baking powder and baking soda work together for the ideal rise and texture
Salt balances the sweetness and enhances all flavors
Whole milk adds moisture and richness I would not substitute lower fat options

For the Cinnamon Buttercream

Unsalted butter softened but still slightly cool creates the fluffiest texture
Powdered sugar must be sifted to prevent lumps in your silky frosting
Ground cinnamon use Ceylon cinnamon for a more delicate flavor if available
Vanilla extract rounds out the flavor profile
Heavy cream adjusts consistency and adds luxurious mouthfeel
Salt just a pinch balances sweetness and brings out the cinnamon notes

Step-by-Step Instructions

Prepare Your Workspace: Preheat your oven to 175°C or 350°F and line your muffin tin with paper liners. I find arranging all ingredients measured and ready before starting makes the process seamless. Allow butter to sit at room temperature for about 30 minutes before beginning.

Cream Butter and Sugar: Using an electric mixer beat the softened butter and sugar together for a full 3 minutes until the mixture becomes noticeably lighter in both color and texture. This step incorporates air which creates a lighter cupcake so do not rush this crucial foundation.

Add Wet Ingredients: Add your mashed bananas the riper and spottier the better along with eggs and vanilla extract. Beat until everything is fully incorporated about 1 minute. The mixture might look slightly curdled but this is completely normal.

Combine Dry Ingredients: In a separate bowl whisk the flour baking powder baking soda and salt together thoroughly. This ensures even distribution of leavening agents for consistent rise across all cupcakes.

Create the Batter: Add the dry ingredients to your wet mixture in two batches alternating with the milk. Mix just until combined after each addition. Overmixing will develop gluten resulting in tough cupcakes. The batter should look moist and slightly lumpy.

Fill and Bake: Using an ice cream scoop or 1/4 cup measure divide the batter evenly among cupcake liners filling each about 3/4 full. Bake for 18 to 20 minutes or until the tops spring back when lightly touched and a toothpick inserted comes out clean or with a few moist crumbs.

Cool Completely: Allow cupcakes to cool in the pan for 5 minutes then transfer to a wire rack to cool completely. Frosting warm cupcakes will result in melted buttercream so patience is key here.

Prepare the Buttercream: Beat the softened butter in a large bowl until creamy about 2 minutes. Gradually add sifted powdered sugar on low speed to avoid a sugar cloud in your kitchen. Beat in cinnamon vanilla and salt until completely smooth.

Achieve Perfect Consistency: Add heavy cream one tablespoon at a time until you reach your desired piping consistency. For swirls like in the photos aim for a frosting that holds its shape but is still soft enough to pipe smoothly.

Frost the Cupcakes: Once cupcakes are completely cool pipe or spread buttercream onto each one. I use a large star tip for the decorative swirls shown but a simple offset spatula works beautifully too.

A plate of cupcakes with frosting and a fork. | yummywithmia.com

My absolute favorite ingredient in this recipe is the cinnamon in the buttercream. Something magical happens when banana and cinnamon come together creating this warm comforting flavor profile that reminds me of my grandmother's kitchen. She always said banana desserts need a little spice to make them sing and these cupcakes prove her right every time.

Making Ahead and Storage

These cupcakes actually taste even better the next day as the banana flavor deepens. You can make the unfrosted cupcakes up to 2 days ahead and store in an airtight container at room temperature. The buttercream can be made a day ahead and refrigerated keep covered and bring to room temperature before using stirring well to restore its fluffy texture. Once frosted store cupcakes in the refrigerator but bring to room temperature before serving for the best flavor and texture experience.

Smart Substitutions

If you need to make these dairy free replace butter with a high quality plant based butter and use almond or oat milk instead of whole milk. For a gluten free version substitute a 1to1 gluten free flour blend that contains xanthan gum. Brown sugar can replace white sugar for a deeper molasses note that complements the banana beautifully. No heavy cream? Use milk in the frosting just add a bit less for the right consistency.

Flavor Variations

While these cupcakes are perfect as written you can easily customize them. Add 1/2 cup chopped walnuts or pecans to the batter for delightful texture. Fold in 1/3 cup mini chocolate chips for banana chocolate cupcakes everyone loves. For a tropical twist add 1/4 cup shredded coconut to the batter and garnish frosted cupcakes with toasted coconut flakes. You can also add 1/4 teaspoon of nutmeg to the buttercream for an even warmer spice profile.

The Secret to Moist Cupcakes

The key to incredibly moist banana cupcakes lies in both the bananas themselves and proper mixing technique. Never use green or barely yellow bananas they lack both moisture and flavor. Wait until they develop brown spots or even turn mostly brown that indicates peak sweetness and moisture content. When mixing be gentle once you add the flour overmixing develops gluten making cupcakes tough rather than tender. Stop mixing as soon as the flour streaks disappear and you will be rewarded with perfectly moist delicate cupcakes every time.

Common Recipe Questions

→ Can I use brown sugar instead of granulated sugar?: Yes! Brown sugar works wonderfully in these banana cupcakes. It will add a deeper molasses flavor and might make the cupcakes slightly more moist. Use the same amount (¾ cup) as a direct substitute.
→ How ripe should the bananas be?: Use very ripe bananas with plenty of brown spots or even mostly black peels. These overripe bananas are sweeter and more flavorful, giving your cupcakes that intense banana flavor and natural sweetness.
→ Can I make these cupcakes ahead of time?: Absolutely! The unfrosted cupcakes can be made 1-2 days ahead and stored in an airtight container. You can also freeze them for up to 3 months. The buttercream can be made a day ahead and refrigerated. Bring to room temperature and re-whip before frosting.
→ How can I make these dairy-free?: For dairy-free banana cupcakes, substitute the butter with dairy-free butter sticks (not spread), use plant-based milk in the batter, and replace heavy cream with coconut cream in the frosting. Be sure to use dairy-free powdered sugar as well.
→ What's the best way to store these cupcakes?: Store frosted cupcakes in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is recommended. Let refrigerated cupcakes come to room temperature before serving for the best flavor and texture.
→ Can I add nuts or chocolate chips to the batter?: Yes! Fold in ½ cup of chopped walnuts, pecans, or chocolate chips after mixing the batter. For a more tropical flavor, consider adding ¼ cup shredded coconut. These add-ins provide wonderful texture contrast to the soft cupcakes.