Banana Cupcake Recipe
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Sugar Spun Run · by Sam Merritt★ 4.9 (33)

Banana Cupcake Recipe

NUTRITION · PER SERVING32M COOK
CAL 19%·PRO 9%
CARBS 70G72% OF CAL
2G FIBER0G ADDED0G INTRINSIC15G OTHER52G TOTAL SUGAR
FAT 10G23% OF CAL
3G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist banana cupcakes with tender crumb and banana flavor. A classic treat served unfrosted or with your favorite icing.

dessertamericanbaked goodvegetarian
View the full recipe on Sugar Spun Run →

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Nutrition & ingredients

Ingredients

serves 12
  • 1 ½ cups well-mashed (very ripe bananas (this is typically 3 bananas for me) )
  • ¼ cup unsalted butter melted and cooled at least 5 minutes
  • ¼ cup avocado, vegetable, or canola oil
  • ⅔ cup granulated sugar
  • ½ cup light brown sugar (firmly packed )
  • 2 large eggs (room temperature preferred)
  • 1 Tablespoon vanilla extract
  • ¼ cup buttermilk (room temperature preferred (click the link to make a buttermilk substitute if needed))
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 batch brown butter frosting or your favorite frosting (see notes for some of my other recommendations)
PREP
15M
SODIUM
168MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.