If you think Banana Cupcakes sound good, wait until you try them with irresistible Banana Caramel Buttercream Frosting!! Sweet dreams are made of these!!
For other delicious recipes featuring bananas, please check out the following: Oatmeal Pancakes with Banana and Coconut, Banana Walnut Cookies, Mom's Best Banana Cream Pie, and Strawberry Banana Bread.
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- The ingredient list:
- Ingredient information:
- Add-in or swap out suggestions:
- How can you tell when a banana is overripe and ready to be used for baking?
- How to know when bananas are no longer safe for baking or eating:
- Can overripe bananas be frozen?
- How many banana cupcakes does this recipe yield?
- How much banana caramel buttercream frosting does this recipe yield?
- Can leftover buttercream frosting be frozen?
- Can banana cupcakes be frozen after baking?
- My top tips for recipe success:
- How to store cupcakes after baking:
- Can store-bought caramel sauce be used for this recipe?
- Related recipes you'll enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
For the banana cupcakes:
OVERRIPE BANANAS - You want overripe bananas with brown spots, plenty of brown spots. Bananas that peel almost by themselves when you hold them by the stem; Bananas that are soft and slightly squishy but not mushy and wet; Bananas that smell sweet because the more they ripen, the sweeter their flavor.
GREEK YOGURT - Plain Greek yogurt will help keep the cupcakes moist and add the slightest tang needed to balance the sweetness from the bananas and sugar. See the swap-out suggestions for substitution suggestions.
LARGE EGGS - Room temperature eggs will incorporate faster and easier into the cupcake batter than cold eggs right out of the fridge. Should you forget to set the eggs out at room temperature for 30 minutes before starting, set them in a bowl of warm (not hot) water for 5 minutes, and viola - room temperature eggs!
SOFTENED BUTTER - I like to use salted butter when I bake, but using unsalted butter is fine if that's your preference. Salted butter may be kept on the kitchen counter without worry of spoilage because salt is a natural preservative that inhibits bacterial growth. Unsalted butter can only be left unrefrigerated for a limited time.
PURE VANILLA EXTRACT - Always use pure vanilla extract instead of imitation for best results. Vanilla bean paste may also be used.
GRANULATED SUGAR - The combination of the white granulated sugar and the light brown sugar (listed below) brings an additional depth of flavor to the cupcakes.
LIGHT BROWN SUGAR - I prefer light brown sugar for this recipe, so the banana in these cupcakes is the prominent flavor, but dark brown sugar may also be used. Dark brown sugar has more molasses flavor (hence the darker color) than light brown sugar.
ALL-PURPOSE FLOUR - 2 cups of flour (240 grams) is what you'll need for this recipe. I used unbleached all-purpose flour for this recipe. Unbleached all-purpose flour has a denser texture than bleached all-purpose flour, making it more suitable for building structures in baked goods.
BAKING SODA - The baking soda reacts with the acidity in the Greek yogurt and makes for a lighter, fluffier banana cupcake.
BAKING POWDER - This is the second leavening agent that reacts with the heat from the oven and the liquid in the batter to produce carbon dioxide bubbles that give lift, height, and a puffy tenderness to an otherwise heavy cupcake batter.
KOSHER SALT - I like using kosher salt for baking and cooking. Using table salt is okay, but if that's what you use, please note the gray box below.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
For the banana caramel buttercream frosting:
SOFTENED BUTTER - Please refer to the specific explanation of this ingredient listed in the cupcake information above.*Special Note - If taking butter straight from the fridge, make sure to soften it for 5-7 seconds in the microwave (on medium-low powder) or leave it on the counter overnight.
CARAMEL SAUCE - I used the same caramel sauce recipe for my Homemade Pecan Turtles but only followed that recipe up to step 6. However, please feel free to use your favorite store-bought caramel sauce instead of homemade, if desired.
PURE VANILLA EXTRACT - Please refer to the specific explanation of this ingredient listed in the cupcake information above.
OVERRIPE BANANA - Please refer to the specific explanation of this ingredient listed in the cupcake information above.
CONFECTIONER'S SUGAR - Also known as icing sugar and powdered sugar, this is the second most important ingredient for making buttercream frosting, besides the butter. You'll need at least 6 cups of confectioner's sugar to make the frosting because the softened butter will absorb it like a sponge. Also, for best results, it's best to sift any lumps from the confectioner's sugar before adding it to the mixer with the other ingredients.
KOSHER SALT - Please refer to the specific explanation of this ingredient in the cupcake information above.
JIMMIES OR SPRINKLES (optional) - These are optional, but I think they make for a pretty springtime dessert. Please see the add-in and substitution suggestion area below for other topping options.
Add-in or swap out suggestions:
Sour cream is an excellent replacement for plain Greek yogurt in the cupcake batter.
If you're a nut lover, feel free to add some finely chopped nuts (I recommend ½ cup) to the cupcake batter of this recipe for extra texture and crunch.
On my YouTube channel, someone said they were excited to make these cupcakes but would skip the sprinkles and add chopped walnuts to the top of the frosting instead. Great idea!
Feel free to finish the cupcakes however you like, or leave them plain.
Some additional topping suggestions for you may be dried banana chips, finely chopped nuts (your favorite variety), or even a light dusting of cocoa powder, which would be delicious!
How can you tell when a banana is overripe and ready to be used for baking?
When bananas have many brown spots or have turned dark brown, are very soft, and smell sweet, you know they are ready for baking.
How to know when bananas are no longer safe for baking or eating:
When black bananas start leaking and show visible signs of mold, they are no longer safe to use or eat.
Can overripe bananas be frozen?
Yes.
Peel the bananas and flash-freeze them in a single layer until firm. Once frozen, store them in an airtight freezer container or bag and freeze for up to 2 months.
How many banana cupcakes does this recipe yield?
As written, this recipe will yield 12 large cupcakes.
How much banana caramel buttercream frosting does this recipe yield?
This recipe will yield enough buttercream frosting for 24 cupcakes or one standard layer cake.
Can leftover buttercream frosting be frozen?
Yes, it sure can.
Store it in an airtight freezer container and freeze it for up to 3 months. Thaw in the refrigerator overnight and stir well to soften and re-blend the thawed frosting before using, if needed.
Can banana cupcakes be frozen after baking?
Yes!
You can freeze them with or without the frosting, but freezing them before it is added is easier.
Flash-freeze them in a single layer until hard. Once frozen, repackage the cupcakes into airtight freezer containers or freezer bags and freeze for up to 3 months.
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
My top tips for recipe success:
- Use salted butter for the best flavor.
- Make sure the eggs and butter are at room temperature for easier blending.
- For tender cupcakes, do not overmix the cupcake batter.
- Lightly spray the cupcake liners with baking spray before filling.
- Use a toothpick or cake tester to tell when the cupcakes are fully baked.
- Cool the cupcakes completely before frosting.
- For a prettier presentation, add the cupcakes to an outer cupcake liner.
- Warm the caramel sauce slightly in the microwave for easier pouring.
- Sift the confectioner's sugar for the frosting to avoid lumps.
How to store cupcakes after baking:
Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Allow the cupcakes to sit at room temperature for 30 minutes before serving for the best flavor.
Can store-bought caramel sauce be used for this recipe?
Yes. No problem. I'm all about taking shortcuts when needed.
Related recipes you'll enjoy:
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Best Banana Cupcakes with Banana Caramel Buttercream Frosting
Equipment
- cupcake tin standard size
- ice cream scoop optional, for scooping batter
- pastry blender optional, for mashing bananas
- hand mixer optional
- stand mixer optional, with the paddle attachment
- measuring cups and spoons optional
- kitchen scale optional
- sieve for sifting dry ingredients
- kitchen timer optional
- cake tester optional
- piping bag optional for piping frosting
- gallon zip top bag optional for piping frosting
- star tip optional for piping frosting
Ingredients
To make the cupcakes:
- 3 cups mashed, overripe bananas approximately 3 medium-sized bananas
- ⅓ cup plain Greek Yogurt
- 2 large eggs at room temperature
- 1½ teaspoons pure vanilla extract
- 8 tablespoons (1 stick) softened butter
- ½ cup granulated white sugar
- ½ cup loosely packed brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
To make the frosting:
- 1 medium-sized overripe banana
- 12 tablespoons (1½ sticks) softened butter
- ½ cup caramel sauce slightly warmed in the microwave to make it pourable
- 1 teaspoon pure vanilla extract
- 6 cups confectioner's sugar sifted
- ⅛ teaspoon coarse salt
- 2 tablespoons multi colored sprinkles (shown) optional
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Prepare a standard muffin tin by adding cupcake liners and spraying them lightly with baking spray. Set aside.
To make the banana cupcakes:
- Mash 3 overripe bananas in a small bowl. Add the Greek yogurt, beaten eggs, and vanilla. Stir well to combine. Set aside.
- In a large bowl, blend together the softened butter, white granulated sugar, and brown sugar until thoroughly combined, scraping down the sides of the bowl as needed.
- Pour the mashed banana and Greek yogurt mixture into the bowl with the butter and sugar and blend slowly to fully incorporate the ingredients.
- Use a sieve to sift the flour, baking powder, and baking soda into the wet ingredients. Add the coarse salt to the bowl and gently combine the ingredients, by hand or using a mixer, until no flour is visible. Do not overmix.
- Use an ice cream scoop to fill waiting cupcake liners inside the cupcake tin ¾'s full. Bake in the preheated oven for 25-30 minutes, or until a toothpick or cake tester inserted into the center of the cupcakes comes out clean.
- Remove the cupcake tin to a wire rack to cool for 10 minutes and then remove the individual cupcakes from the pan and cool completely on the wire rack before frosting.
To make the banana caramel buttercream frosting:
- Mash the overripe banana in a large bowl. Add the softened butter, vanilla, caramel and salt. Blend until combined. Gradually, and on slow speed, add the sifted confectioner's sugar into the banana and butter mash until you reach your desired consistency. For thinner frosting, add less sugar. For thicker frosting, add more sugar.
- Pipe the frosting onto cooled cupcakes with a large star tip fitted into a piping bag (or large zip top bag), or pile and spread the frosting onto the cupcakes however you like. Top with sprinkles if desired.
Notes
Nutrition
I sincerely hope you'll enjoy today's deliciously moist and flavorful banana cupcakes as much as I've enjoyed bringing the recipe to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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