These soft, fluffy cupcakes are a fantastic snack any time of the day. So brighten up and get baking—this recipe is really simple to make! They are simple, delectable, and enjoyable to prepare!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 14 |
| Yield: | 14 cupcakes |
Ingredients
- 3 bananas, mashed
- 1 cup white sugar
- 2 eggs, lightly beaten
- ¾ cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 3 tablespoons buttermilk
- 1 cup chopped pecans (Optional)
- 1 cup confectioners’ sugar, or as needed
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
- Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners’ sugar.
- If you don’t have buttermilk, mix 1 cup of milk with 3 tablespoons of lemon juice. Let stand for 10 minutes, then use 3 tablespoons of the mixture for this recipe.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 194 mg |
| Sugars | 27 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
i love these. i will make again.
This is my go to cupcake recipe for all birthday parties. Even picky kids love them!
So good and so moist. I make them often and they always all get eaten! I make a stabilized whipped topping and I fill them with vanilla pudding sometimes. Soooo good!
These were perfect! It is hard to find a recipe for banana cake/cupcakes that doesn’t turn out dense and more bread or muffin like. These were full banana flavor but light and moist like cake or cupcakes should be. I did make one substitute. I subbed sour cream for the buttermilk.
These were so good and easy to make. I added one extra banana. Baked at 325 and they were done in 23 mins. This recipe made 22 regular size cupcakes. I used French Vanilla creamer in place of the buttermilk. Do Not over mix when you add the flour as that will make a heavy cupcake. I made buttercream and piped on top when cooled. Will make these again.
Great recipe. The best test for “cupcakes” is that a bunch doesn’t stick to the wrapper when you peel them off. I do add 1/2 tsp salt. Wonderful with homemade chocolate frosting!
This is a great banana cupcake recipe. I adjusted the time/temp to 325* for 22 minutes. Also, I substituted 1/4 melted butter, and used it with 1/2 cup oil. Frosted them with cream cheese frosting. Yum!
I will make them again. Nice and moist. the only thing I put 3//4 cup of sugar. Didn’t put anything on top. Served fresh.
very good
I made this recipe today. Didn’t use as much sugar, added 1 tsp. ea. vanilla and cinnamon. Didn’t have the pecans but I’m sure they would have been a good addition. The recipe made exactly 14 muffins. I liked the flavor, the texture was lighter than regular muffins, and hubby liked them also. I can’t think of them as cupcakes with any kind of icing. They are muffins as far as I am concerned. I will definitely make them again.
Made 16 for us, used 1/2 pecans and 1/2 chocolate chips and topped with chocolate buttercream
Not good. They tasted weird.
I made these absolutely wonderful to die for cupcakes with home ground flour. They were so good and perfect with cream cheese frosting I had parents and kids eating 2 each. So, so, so.., good. Thank you for the recipe!
Easy to follow recipe which I did follow, as written. The muffins are moist with a lovely mild banana flavor. I did leave these plain, no icing. I will definitely be using this recipe again…Thanks!
I had to do a bit of substituting and adjusting to make up for ingredients I didn’t have on hand, and this recipe proved itself to not ony ve very wonderful, but also very flexible and forgiving. I used a mix of melted butter and olive oil instead of vegetable oil, and you’d never know that I used only 1 large (ripe) banana instead of 3, as the banana flavor was perfect.
These are great, I even had some blueberries lying around and switched out the bananas, just added a little more sugar to balance out the tartness. I’m going to try strawberry next. There were none left, people took them home. These are not super sweet, (I used cream cheese frosting).
I just baked the cupcakes today.Because my bananas were very ripe,I lessened the sugar to 3/4 cup. these are the other changes I made based on the other reviews. I did not have buttermilk, so I used almond milk instead, I used 1/3 c. apple sauce and added some shortening to make it a total of 3/4 cup.I baked at 325 for 25 minutes.It came out for very good, soft and fluffy.
Yesterday I made this recipe, I cut a little bit on the sugar and use milk instead of buttermilk, they were delicious. This recipe is a keeper!
I made these exactly as recipe says. For the finish, I added filled and topped them with peanut butter chocolate buttercream frosting. Delish!
I made these again today. The only adjustment I made was to add a little extra milk to loosen up the batter. I also had no nuts . They came out perfect. Light and moist and very flavorful. I’ve used this recipe many many times and it never fails. I got 22 regular sized cupcakes.
The cupcakes were soft and fluffy, not dense like some banana bread recipes. They’re not overly sweet either.