Banana Cupcakes

Banana Cupcakes are the kind of treat that feels both nostalgic and a little bit fancy at the same time. They have that cozy banana bread flavor you already love, but in a soft, fluffy cupcake that’s perfect for sharing or enjoying with a cup of coffee.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Granulated sugar: If you prefer a less sweet treat, you can reduce it slightly without affecting the texture.
• Coconut oil: Be sure it’s melted and cooled before mixing so it blends smoothly.
• Egg yolks: Let them come to room temperature for easier mixing.
• All-purpose flour: Spoon and level your flour instead of scooping to avoid packing it in and making the cupcakes dense.
• Baking powder: Double-check that it’s fresh so you get the best lift.
• Baking soda: Make sure it’s evenly mixed into the dry ingredients.
• Salt: Balances out the sweetness and enhances the banana flavor.
• Coconut milk: Shake the can before measuring so the solids and liquid are well blended.
• Bananas: Use very ripe bananas with lots of brown spots for the sweetest, most flavorful cupcakes.
• Vanilla extract: Pure vanilla will give the richest flavor.
• Egg whites: Use a clean, grease-free bowl to help them whip properly.

How to Make Banana Cupcakes

• Step One: Combine coconut oil and sugar in a large bowl and beat with a mixer on low speed until thoroughly combined.
• Step Two: Add egg yolks and beat on high speed until the mixture is smooth and fluffy.

• Step Three: In a medium bowl, whisk the dry ingredients.
• Step Four: Alternate adding dry ingredients and milk, beating each time until just mixed well. Start with dry and end with dry ingredients.

• Step Five: Add mashed bananas to the batter. Add vanilla and stir to combine.
• Step Six: Whip the egg whites until they form a stiff peak and add them to the mixture.

• Step Seven: Add cupcake liners to a cupcake pan. Fill ⅔ full with the batter.
• Step Eight: Bake for 35 mins at 350°F.
• Step Nine: Let the cupcakes cool completely on a wire rack before topping with your favorite frosting.

Variations and Substitutions

• Swap the oil: If you don’t have coconut oil, melted butter, or a neutral oil like canola or vegetable oil will work just as well. Butter will give the cupcakes a richer flavor, while oil keeps them extra moist.
• Change the milk: Coconut milk adds a subtle tropical note, but regular whole milk, almond milk, or oat milk can be used instead. Each one gives a slightly different texture and taste.
• Use brown sugar: For a deeper, slightly caramel-like sweetness, swap part or all of the granulated sugar for brown sugar. It also adds a touch of extra moisture to the cupcakes.
• Add-ins: Stir in a handful of chocolate chips, chopped walnuts, or shredded coconut to the batter before baking for extra flavor and texture.
• Frosting choices: These cupcakes pair beautifully with classic cream cheese frosting, but you can also try chocolate buttercream, peanut butter frosting, or even a simple dusting of powdered sugar for a light finish.
• Banana bread twist: If you’re craving a heartier cupcake, add a pinch of cinnamon or nutmeg to the batter to give it more of that banana bread vibe.

Storage Instructions

These banana cupcakes will stay fresh at room temperature for about two days if kept in an airtight container. If you want them to last a little longer, store them in the fridge for up to five days. Just be sure to let them come back to room temperature before serving so they taste soft and moist again.

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For longer storage, you can freeze the unfrosted cupcakes for up to three months. Wrap each one tightly in plastic wrap and place them in a freezer bag or container. When you’re ready to enjoy, thaw them on the counter for a couple of hours, then frost as desired.

Recipe Tips and Tricks

• Don’t overmix the batter: Once the dry ingredients are added, mix only until everything is just combined. Overmixing can make the cupcakes tough instead of tender.
• Fold in the egg whites gently: Use a spatula and a light hand when adding the whipped egg whites. This keeps the batter light and airy, giving you a soft, fluffy texture.
• Check for doneness early: Every oven bakes a little differently. Start checking your cupcakes a few minutes before the timer goes off by inserting a toothpick into the center of each one. If it comes out clean, they’re ready.
• Cool completely before frosting: It’s tempting to frost them right away, but if the cupcakes are even slightly warm, the frosting will melt. Give them plenty of time to cool on a wire rack.
• Use ripe bananas: The more brown spots, the better. They not only add natural sweetness but also give the cupcakes their signature flavor.
• Try frozen bananas: If you’ve stashed ripe bananas in the freezer, they’ll work perfectly once thawed. Just be sure to drain off any excess liquid after thawing so the batter doesn’t get too wet.

Banana Recipes

• Banana Bread Overnight Oats
• Banana Cake
• Banana Split Brownies
• Caramel Banana Muffins
• Banana Chocolate Chip Muffins

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