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Banana Cupcakes Recipe


The taste of home-baked banana bread, in a portable treat! Banana cupcakes are richly prepared with sour cream and go perfectly with cream cheese icing and a nut topping.
Makes: About 18 standard cupcakes. Each cupcake serves 1.
Skill Level:

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Step 1

Preheat oven 350°F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. In medium bowl, combine flour, baking soda, and salt; set aside. Add eggs, vanilla and banana; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

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Ingredients

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1 1/2 teaspoons pure vanilla extract

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all-purpose flour

2 1/4 cups all-purpose flour

baking soda

1 teaspoon baking soda

salt

1/4 teaspoon salt

butter

3/4 cup (1 1/2 sticks) butter (softened)

granulated sugar

1 1/2 cups granulated sugar

eggs

3 eggs

ripe bananas

2 ripe bananas (mashed)

sour cream

3/4 cup sour cream

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Banana Cupcakes is rated 4.6 out of 5 by 23.
Rated 5 out of 5 by from This is the best banana cupcake recipe I have ever used! We have made it over a dozen times. You can make it with vanilla yogurt which makes it super moist and tastes great. Use the wilton butter cream recipe for frosting or just eat it plain. Either way it is to die for in flavor and moistness. We also used this recipe and made mini loafs which were great!
Date published: 2011-05-16
Rated 5 out of 5 by from I used cake flour instead of all purpose flour and boy they were so light, fluffy and moist. I also found they needed to be baked at 325 for about 20 minutes. My family loves cinnamon with banana, so I added 1/2 tsp of cinnamon to flour mixture just for a little extra zip and topped them with chocolate chips instead of using icing. Boy these were a big hit!!
Date published: 2011-03-20
Rated 5 out of 5 by from This is by far the best cake I've made, instructions are easy to follow. My little girls absolutely loved this recipe and I would recommend to anyone. Did one batch with light sour cream and another with yogurt and the one with yogurt was a bit more moist however, you couldn't really tell the difference if you weren't really paying attention. Enjoy!
Date published: 2011-03-04
Rated 4 out of 5 by from I made this recipe along with a caramel frosting for a Bananas Fosters cupcakes and they were a huge hit at the office. I thought it had just the right moistness and crumb and weren't super dense like a lot of other Banana cupcake recipes that really end up tasting like a muffin. All in all great recipe.
Date published: 2010-12-05
Rated 5 out of 5 by from I LOVE this recipe! It is easy and fail proof. If the bananas are a bit small I just add an extra one for a more intense flavor. I like to top them with chocolate icing, who does not like chocolate dipped bananas? A hit every single time :)
Date published: 2013-03-07
Rated 5 out of 5 by from I made these for my nieces birthday party. i made two dozen more than were coming... you know, just in case. Gone! They were all gone as soon as they were set on the table. It was hysterical! They were absolutely delicious!
Date published: 2011-01-15
Rated 5 out of 5 by from I have tried several recipes for these and this by far takes the cake! No pun intended:) I did pair it with a peanut butter mousse icing but I would probably like it better with chocolate. This is definitely a keeper!
Date published: 2011-02-04
Rated 5 out of 5 by from I followed this recipe however instead of using ripe bananas I used sugar free Banana cream pudding and boy how moist and how delicious. My customers keep coming back for more. I then top it off with my home made peanut butter frosting. This is to die for.
Date published: 2010-12-06
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