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The Best Banana Cupcakes

The Best Banana Cupcakes
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These Best Banana Cupcakes are moist, fluffy, and fragrant, combining the natural sweetness of ripe bananas with a hint of warm spices. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe uses simple pantry ingredients and is highly customizable to suit dietary needs and personal tastes.

Ingredients

Scale

Main Ingredients

  • 3–4 ripe bananas, mashed
  • 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • ¾ cup sugar (granulated or brown sugar)
  • ½ cup butter, melted (or ½ cup oil for moister cupcakes)
  • 2 large eggs (or flax eggs for vegan version)
  • 1 teaspoon vanilla extract

Optional Variations and Add-Ins

  • ½ cup chopped walnuts or pecans
  • ½ cup mini chocolate chips
  • Additional spices like cardamom or cloves

Instructions

  1. Prepare Your Ingredients: Gather all ingredients. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it to prevent sticking.
  2. Mash the Bananas: In a large bowl, use a fork to mash the ripe bananas until mostly smooth but still slightly chunky for texture.
  3. Mix Wet Ingredients: Add melted butter or oil, sugar, beaten eggs, and vanilla extract to the mashed bananas. Stir well to combine into a smooth mixture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute leavening and spices.
  5. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet banana mixture, stirring gently just until combined to avoid overmixing and tough cupcakes.
  6. Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

  • Use overripe bananas for maximum sweetness and flavor.
  • Do not overmix the batter to keep cupcakes tender.
  • Use room temperature eggs and butter for better mixing and texture.
  • Test doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  • Add a splash of vanilla or almond extract to enhance the aroma.

Nutrition

Keywords: banana cupcakes, moist banana cupcakes, easy banana cupcakes, gluten-free banana cupcakes, homemade banana cupcakes, banana snack, banana dessert

Find it online: https://lillysplate.com/the-best-banana-cupcakes/