Easy Banana Cupcakes

A side angle of banana cupcakes with buttercream on top and banana chips.

4.70 from 13 votes

Make a batch of these homemade Banana Cupcakes for a fruity sweet treat. Moist and light with rich cinnamon-infused buttercream on top, they’re totally delicious but really easy to make.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the cupcakes:

150 g Unsalted butter Room temperature
75 g Caster sugar
75 g Soft light brown sugar
2 Eggs
175 g Self-raising flour
2 Large bananas Peeled and well mashed

For the frosting:

150 g Unsalted butter
300 g Icing sugar
1 tsp Vanilla extract or paste
1/2 tsp Cinnamon

To decorate:

12 Banana chips To decorate

Metric - Imperial

Instructions

Get ready: Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4. Put 12 cupcake cases into your tin.
Start the batter with the butter: Cream your room temperature butter with your sugar until it's pale, light and fluffy, using a wooden spoon or an electric hand whisk.
Combine for cake mixture: Add the eggs, sift in the flour and add in the mashed bananas. Mix everything together until combined.
Load the cases: Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
Time to bake: Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
Now make the buttercream icing: Beat your butter until it's pale, light and fluffy. Beat in your sieved icing sugar and add in the vanilla extract and cinnamon.
Decorate when cool: Once the cakes are cooled, pop your buttercream into a piping bag and pipe on the icing. Add a banana chip for decoration.

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Notes

To store: Keep these in an airtight container that ISN’T plastic, somewhere cool (so usually dark too) but not a fridge.

Quantity: If you measure the batter out equally into the cupcake cases, this recipe will make 12 perfect cakes. There might not be a lot of batter in each case, but don’t worry! Have faith, they should rise to just the right size. Please don’t be tempted to add more into the cases – if you overstuff them with batter, they could rise too much in the oven, which will then cause them to sink and ruin.

Ice cream scoop: Use one to make sure you dish your batter up evenly into the cupcake cases.

For light, fluffy buttercream: If your buttercream is too stiff, add more boiling water, a little at a time until it is a smooth pipe-able texture.

Don’t over bake: Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.

Nutrition