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Banana Cupcakes

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Brighten your day with this yellow cupcake! These cupcakes are a delicious treat anytime of the day. Add some nuts to top it off.

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Rate this recipe 4.5/5 (41 Votes)

Ingredients

  • 2 2/3 cups all purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter
  • 1 cup light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1/2 cup buttermilk (milk or coconut milk can be used here as well)
  • 1 cup shredded coconut

Details

Adapted from blissfullydelicious.com

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.

In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.

Mix in the flour and buttermilk alternatively, beginning and ending with the flour.

Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.

Alternatively, you can also bake these as layered cakes, pour into 2 9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.

The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!

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