Jump to Recipe

A truly beautiful cupcake with warm notes of cinnamon and nutmeg. Overly ripened bananas, melted butter, and brown sugar round out this cupcake for a perfect Easter Sunday dessert.

By now it’s no surprise how much of a die-hard fan I am of all things cake and frosting. These moist banana cupcakes are inspired by Sally’s Baking Addiction’s Banana Muffins topped with my cinnamon cream cheese frosting, make a perfect pair. These mouth-watering sweets might look intimidating, but they are easy to make. I made these for my friends for Easter, and they were a hit!

Jump to

Ingredients

All-purpose flour: I use unbleached all-purpose flour for my dessert recipes. I always recommend carefully measuring out the flour for dessert recipes. Kitchen scales are excellent, and if you don’t have a scale, spoon the flour into a measuring cup and level off. This method works just as well.
Bananas: The best bananas to use for these cupcakes are overly ripe bananas. The browner or blacker the banana peel the better.
Brown sugar: I use brown sugar because it adds a light butterscotch flavor and amps up the moistness of the cupcake.
Eggs: I use large grade AA eggs. For the best results, make sure your eggs are at room temperature.
Butter: Melted butter is essential for these banana bread cupcakes. When butter is melted first, it has released much of its water content, leaving soft and dense banana bread cupcakes.
Milk: I use whole milk for these cupcakes. Milk adds flavor and moisture to a softer cake.
Aromatics: I used cinnamon and a small amount of nutmeg. A little nutmeg goes a long way so be careful not to add too much. These aromatics add warmth and spicey flavor to these heavenly cupcakes.
Leavening: It’s best to use both baking powder and baking soda for these cupcakes. These leavening agents work together to make these cupcakes rise!
Pure vanilla: I always use a pure quality vanilla extract for baking. Vanilla complements the sweetness and gives you the feeling that you just stepped into a bakery.
Salt: I use regular salt. Salt is important because it enhances the flavors in these cupcakes.

How to make banana bread cupcakes

These cupcakes will surely be a hit with your friends and family. Before I take you to the recipe, I will show you how to make them step-by-step.

Step 1: Whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

Step 2: Next, mash up the bananas. Be sure to leave small chunks.

Step 3: With the mashed bananas you’ll beat in the brown sugar, melted butter, egg, and vanilla.

Step 4: Now gently fold the dry ingredients into the banana mixture. Do this until there is a little flout left showing. Fold in your additions such as walnuts or chocolate chips.

Step 5: Scoop the batter into the cupcake liners using a 2 tablespoon cookie scoop.

Step 6: Bake for 5 minutes in a preheated oven set at 425°F. After 5 minutes, turn down the temperature to 350°F and bake for another 15-17 minutes.

Step 7: Remove from the heat and cool for about 10 minutes before transferring the cupcakes to a cooling rack. Now it’s time to frost using my Cinnamon Cream Cheese Frosting.

How to store cupcakes

Since these are not your typical cupcake, storing them is easy and will last a but lober by following these storage tips:

If you are serving the cupcakes the same day: you can simply set them inside of a cake saver or large storage container, and keep them out on the counter.

For overnight storing: place them inside of a very large covered food storage container, and place them in the refrigerator overnight. Be sure to pull them out early in the morning. Remove the lid so the cupcakes reach room temperature. Cover again, and they will stay fresh inside the container on your counter.
Freezing frosted and unfrosted cupcakes: When freezing frosted cupcakes, you will want to set them in the freezer for about 5-10 minutes. This will make them easier to handle when you are prepping them for the freezer. Once they have firmed up a little, cover them with plastic wrap, and place them inside a large plastic zip-lock bag. They will last up tp 3 months in the freezer. Unfrosted cupcakes: Completely cool first. You’ll want to be sure that the unfrosted cupcakes are completely cooled. Then place 6 cupcakes flat onto a sheet of plastic wrap, and seal. Then place them inside a large zip-lock bag. Frost them within 3 months.

FAQ

Will these cupcakes taste good without the frosting?

Oh yes! Actually, these banana bread cupcakes can be eaten as a muffin. Warm them up in the oven, and slater with butter!

If I am allergic to cinnamon can I leave it out?

Absolutely! Just add an extra pinch of nutmeg. The same goes for cinnamon frosting. You can leave out the cinnamon.

Love these banana bread cupcakes? Try these easy and yummy cupcake recipes:

My Mom’s Super Moist Chocolate Cupcakes

The Perfect White Cupcakes With Meringue Frosting

DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW OR TAG @CRAVINGTHEYUM ON INSTAGRAM – IT HELPS ME SO MUCH! FOLLOW ME ON INSTAGRAM, FACEBOOK, PINTEREST, AND TWITTER.