A couple of weekends ago, we had a pretty snowy weekend. In addition to being cold and dreary, the wind was enough for me to want to stay in all weekend. I had been spoiled this winter, and sure enough, I was deeply disappointed by the snow. I wanted to take my daughter outside and play in the yard, without having to worry about her little round cheeks turning pink, then red, then cracked from wind-burn. I was also ready to trade in my winter boots with cute flat sandals with bows. I could literally live in flips-flops, but they were frowned upon in my office. So no flips-flops… but I can settle for flats.
I decided to make these cupcakes using up a leftover super-ripened banana on the counter. Nothing makes my days sunnier other than baking. I thought about making this Lighter Banana Bread, but didn’t have enough bananas on hand. So here I was whipping up this cupcake instead. This is a very versatile recipe since it allows you to make a few substitutions; if you are lucky, you can actually whip them up without advance planning and have all of the ingredients on hand. These cupcakes were moist, with tidbits of bananas inside, but they’re definitely on the denser side. Not the fluffy type, like this white/lemon cupcakes that uses egg whites. I brought these into work, and surprisingly went faster than these delightful Carrot Cupcakes, another fave at my household. I was glad to be sharing my sunshine with my co-workers who loved their Monday cupcakes!
Ingredients
2-2/3 cups All Purpose Flour
1 1/4 tsp Baking Soda
1/2 tsp salt
1-1/2 sticks butter
1 cup light brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla extract
2 ripe bananas, mashed
1/2 cup buttermilk (milk or coconut milk can be used here as well)
1 cup shredded coconut (I skipped them since I didn’t have any in hand)
Directions
Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.
Mix in the flour and buttermilk alternatively, beginning and ending with the flour.
Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.
Alternatively, you can also bake these as layered cakes, pour into 2 9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.
The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!
Yield: ~18 cupcakes
Adapted from Baking: From My Home to Yours by Dorie Greenspan
GREAT photos!! (Love the bananas in the background). A yummy looking recipe too.
Your coworkers must LOVE you!
It’s so rare that I see a banana cupcake, but yours look so delicious Yudith! Love the flavor. They look so tasty, soft and delicate. Lovely recipe!
Beautiful Yudith!!!!
You know I was actually thinking of making banana bread; too many bananas are dancing in my kitchen..
But darling I am so totally sold to these beauties…
Yumm….
I”ll make them in the morning and will let you know.
I wanna be you colleague! Monday cupcakes, mmmmm
Hi Yudith! I have lots of ripe banana on my kitchen counter yet, nothing will turn into beautiful banana cupcakes like yours! =D Teeheehee. I pinned your beautiful cupcakes. Love the vivid yellow cupcake liner and cloth and banana in the back. VERY pretty!
Aaw, thanks Nami!
I bet these taste delicious. And what a wonderful way to present them with the bright yellow cupcake papers!
As always I like banana recipes since we always have ripe banana around…this cupcakes look great with the cream cheese topping and I sure like the light version.
Beautiful pictures Yudith…and hope you are having a great week
I’m so with you on the flip-flops. I used to wear them year-round (even in the snow!) in college, when it was slightly more acceptable. Love these cupcakes, I’m always looking for new ways to use the brown bananas on my counter
these look amazing!!!
Sometimes staying in is just the best, because then you get to BAKE BAKE BAKE all day long! Yummy! Very delicious looking banana cupcakes!
[...] Banana Cupcakes with Cream Cheese Frosting | I decided to make these cupcakes using up a leftover super-ripened banana on the counter. Nothing makes my days sunnier other than baking. I thought about making this Lighter Banana Bread , but didn’t have enough bananas on hand. [...]
These look fantastic – I have not thought of using a frosting on a banana cupcake before – delicious.
Mandy
These look SO good! A great way to use just a couple of bananas. I’ll make these next time rather than freeze the nearly too far gone bananas.
This is a great way to get some fruit in the kids diet. I make banana muffins all the time but I could add some icing to make them look like cupcakes. Great photo’s
Banana cupcakes are a hit in our family. These looks so yummy
[...] there are always some in the freezer. So when I came across this recipe for banana cupcakes on Blissfully Delicious, I knew I had to make them right away – and I [...]
Hi! These look great! Just went to make them though and noticed they don’t have a baking temperature. Would it be 350F like your other banana bread recipe? Going to try that and hope it works out
You guessed correctly, it is 350! Sorry for the delay. I hope they turned out for you!
Where’s the recipe for the cream cheese frosting???
Sorry Jennifer, I updated the recipe and link to it. Thanks!
When I made these Banana cupcakes they were a little dry, would adding a pudding packet or something help?
Hi Carla, I’m sorry that they turned out dry for you… you can try adding a little more liquid (milk/buttermilk), but I’m not sure whether adding pudding packet would help. If you do try though, please report back so we know
Thank you so much for sharing your recipe. My friends and I had a hurricane party yesterday (I live in Miami and expected Isaac to hit as a category 1) so I took dessert. What a hit!! Everyone absolutely loved them. I told them where to get the recipe and many of them took note. Thanks again
Yey!!! Thanks for sharing. I love hearing feedback on the recipe.
What do u mean by 1 1/2 stick of butter? Stick?
[...] blissfullydelicious.com via GO Shop 1017 on Pinterest Filed Under: Delish Recipes Tagged With: banana, cream cheese, [...]
Hi Yudith, just found this recipe through pintrest. May I ask you have in the recipe a stick of butter, how much would that be in gramms, ounces…Thank you and have a great day…Maria
Hi Maria, 1 stick of butter = 113 grams
I made these banana cupcakes with cream cheese frosting for my daughter Zoeys first birthday and they were wonderful! We decided on a monkey theme so we had all banana inspired food and so e monkey bread of course but the cupcakes were the biggest hit of all. Thank you for your recipes!
Aaw, that sounds like a fun themed party! Thanks for letting me know.
Wonderful recipe. I used some very ripe bananas I had frozen and coconut milk I had in cabinet. Family ate half of what I baked before I could frost them.
[...] Banana Cupcakes with Cream Cheese Frosting I’m really glad that my readers agree that this was your favorite recipe in 2012, because it could pretty much be mine. I remember that snowy weekend when I finally decided to try Dorie’s recipe for Banana Cupcakes. I can never have enough banana recipes in my list. So moist, full of fresh banana flavors, and very versatile – you can’t go wrong with this recipe. Skip the frosting, you can have a fancy breakfast. Heck, if you dare to live a little, leave the frosting alone. [...]
[...] Find the recipe at : http://www.blissfullydelicious.com [...]
These banana cupcakes look gorgeous. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
[...] Adapted from BlissfullyDelicious [...]
I made these last night. They were good, but the cupcakes were more like a muffin. I did not like them as a cupcake; they were just to dense. However, add some nuts and they make great banana nut muffins.
Adding 1/2 teaspoon baking powder with the dry ingredients makes the cupcakes a little lighter tasting. When using buttermilk you need both baking soda and baking powder to react with the acid in the buttermilk. Excellent recipe otherwise. We love them!
I would love to make this as my daughter’s first birthday smash cake… any suggestions on how long I should bake it? thanks
I’ve had a banana cake with cream cheese frosting, and strawberries sliced between the layers and over the top for my birthday for nearly 30 years now, it’s my absolute favorite! For a super quick cheater recipe, my mom started using a white cake mix and just added a banana when mixing, then bake per instructions.
What kind of butter do I use? Salted or installed I am making these for my daughters birthday party. She loves bananas
thanks
always use unsalted for baking.
Found you via pinterest; made these yesterday. Definitely more of a muffin than a cupcake. They were great!
Just found this recipe it is a great banana cupcake recipe…almost missed adding the brown sugar since it said sugar and not sugars, but I love this cupcake recipe it is light and fluffy cake…thank you and blessings ;0)
Thank you Jenny!