Banana cake is one of my favorite cake recipes. You can pair it with so many things, like caramel, cream cheese, chocolate, and banana!
This time, I paired my banana cupcakes with chocolate cream cheese frosting. What's even better about this recipe is you CAN add caramel or peanut butter to it as a filling for the cupcake, and it will still be super delicious!
My banana cupcake recipe is the same as I use in my Banana Bread recipe, but with different types of flour. For making cake or cupcakes, I use Swan's Down Cake Flour. Cake flour has less protein in it, which means less gluten in the mixture. Less gluten means a softer cake!
This banana cupcake recipe is super simple. All of the ingredients can be combined in one bowl. That's as easy as it gets!
I mash my bananas first, then add all the wet ingredients like the buttermilk, oil, and eggs. I mix that up first to get them combined.
Then all the dry ingredients go in, and are mixed well to create the banana cupcake batter.
Scoop the banana cake batter into cupcake liners, and bake according to the recipe card below!
Let them cool in the pan for just a couple minutes, but take them out as soon as possible to cool. When they are left in the cupcake pan, they keep cooking, and can leave you with a dry, overdone cupcake.
Making the frosting for these banana cupcakes is also very easy. The biggest thing is to make sure your cream cheese is soft, otherwise it won't be smooth.
You just mix all the ingredients together until they are smooth. You want to keep this frosting refrigerated when it's not in use.
These easy banana cupcakes are perfect with a chocolate cream cheese frosting! Simple recipe, but a truly delicious dessert!
If you don't have buttermilk, use 1 cup of regular milk and 1 tablespoon of white vinegar.
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