Banana Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 electric hand mixer or stand mixer (optional)
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 Ice cream scoop or large spoon
Ingredients
- 3 medium ripe bananas mashed
- 120 gram unsalted butter softened
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 120 milliliter whole milk room temperature
Instructions
- Preheat the oven to 180°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition.
- Mix in the vanilla extract and mashed bananas until fully combined.
- Add half of the dry ingredients to the banana mixture and gently fold until just incorporated.
- Pour in the milk and stir gently, then fold in the remaining dry ingredients until no dry streaks remain, avoiding overmixing.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack and allow them to cool completely for about 25 minutes before frosting or serving.
Notes
For best flavor, use very ripe bananas with plenty of brown spots, as they add sweetness and moisture to the cupcakes. Avoid overmixing the batter once the flour is added or the cupcakes may turn dense instead of tender. If your bananas are not ripe enough, you can roast them in their skins at 180°C (350°F) for about 15 minutes and cool before mashing. The cupcakes can be enhanced with a handful of chocolate chips or chopped nuts folded into the batter at the end. Store cooled cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer, and bring to room temperature before serving for the best texture.
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