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Tired of making banana bread with overripe bananas? This time, turn those browning bananas into Moist Banana Cupcakes topped with chocolate frosting instead. They basically taste like a chocolate dipped banana and are way easier to share.
Banana cupcakes are soft, fluffy, and similar in flavor to chocolate chip banana bread, but smaller individual sized treats, plus there’s frosting. Chocolate buttercream with just a hint of espresso that makes the banana flavor pop even more. It’s like a little bakery-style indulgence you can easily make at home.
Key Ingredients
- All-Purpose Flour: Stick with all-purpose for the perfect tender-yet-structured crumb.
- Granulated Sugar: Gives the cupcakes the perfect amount of sweetness.
- Mashed Overripe Bananas: Use super spotty, deeply ripe bananas for the best sweetness and flavor. Mash until mostly smooth, but a few lumps are okay.
- Crème Fraîche: Gives these cupcakes added moisture with a hint of tanginess.
- Test Note: Swap evenly for sour cream or greek yogurt.
- Eggs: They provide structure and moisture. Bring them to room temperature before mixing for a smoother batter.
- Melted Unsalted Butter: Adds richness and flavor. Let it cool slightly before adding to the batter so it doesn’t scramble the eggs.
- Vanilla Extract: Rounds out the flavors and adds warmth. Use pure vanilla for best results.
Flavor Variations
- Chocolate Chip Banana Cupcakes: Fold mini chocolate chips into the batter before baking for extra chocolatey bites.
- Banana Nut Cupcakes: Stir in chopped walnuts or pecans for a little crunch and that classic banana bread flavor combo.
- Coconut: Add shredded sweetened coconut to the batter and top with a coconut cream frosting for a tropical twist.
Helpful Tips
- Measure your flour carefully! Too much can make your cupcakes dry and dense. For best results, use a kitchen scale. No scale? Fluff the flour with a spoon, lightly spoon it into your measuring cup, and level it off with a knife.
- Don’t over-mix. The more you mix, the more the gluten develops, which can make your banana cupcakes dense and tough.
- Tips for bananas. Use ripe, spotty bananas for the best flavor. You can mash with a fork for texture or blend for a smoother crumb, depending on your preference.
- Allow cupcakes to cool. Let the cupcakes cool fully before frosting. If they’re still warm, the frosting will melt right off
Leftovers & Storage
- Storing Leftovers: Keep frosted cupcakes in an airtight container at room temperature for 4–5 days.
- Freezing: Once completely cooled, unfrosted cupcakes can be wrapped tightly in plastic wrap (twice for best results) and frozen for up to 3 months. Let them come to room temperature before frosting and serving.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Moist Banana Cupcakes
Moist banana cupcakes with chocolate frosting and chunks of banana for a delicious banana split flavored dessert.
Click Here for Help with Ingredients in this Recipe
Equipment
- cupcake paper liners
Ingredients
Banana Cupcakes
- 188 grams (1 ½ cups) all purpose flour, 10-11 % protein
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt or kosher salt
- 113 grams (½ cup) unsalted butter, softened, (I prefer European style 82% butterfat)
- 150 grams (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 308 grams (1 ¾ cups) mashed over ripened bananas, about 3 bananas
- 80 grams (⅓ cup) crème fraiche, room temperature, (or sour cream)
- 2 teaspoons vanilla bean paste
Chocolate Buttercream Frosting
- 1 batch (3 cups)
Chocolate Buttercream Frosting
Instructions
- Preheat oven to 350℉ (180℃) and line a 12-capacity cupcake pan with paper liners.
- In a medium bowl, hand whisk together the flour, baking powder, baking soda, and salt to combine.188 grams all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt or kosher salt
- Using a separate large bowl with an electric hand mixer on medium speed, cream together the sugar and softened butter. About 2 minutes. Beat in the eggs one at a time, followed by the mashed bananas and vanilla.113 grams unsalted butter, 2 large eggs, 308 grams mashed over ripened bananas, 2 teaspoons vanilla bean paste, 150 grams granulated sugar
- Reduce speed to low and mix in half of the flour mixture, then the crème fraiche. Lastly mix in the remaining flour mixture to form a light airy batter. Use a rubber spatula to scrape the sides and bottom of bowl as needed.80 grams crème fraiche
- Divide the batter evenly amongst the cupcake liners, measure about 3 tablespoons of batter into each cupcake liner. Each liner should be ¾ of the full of batter.
- Transfer the cupcake pan to center of the medium rack in the oven. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Place the cupcake pan on a wire cooling rack to cool for 10 minutes.
- Then, carefully remove each cupcake and place them directly on a wire rack to cool completely before frosting.
Chocolate Buttercream Frosting
- Scoop the buttercream into a plastic pastry piping bag with a star piping tip and pipe frosting onto the cupcakes.1 batch Chocolate Buttercream Frosting
Notes
Store cupcakes in an air tight container at room temp for 3-5 days.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
This post is an update of a recipe that was originally published in 2018, to now include a different mixing method for the batter and new photos.
Was this recipe changed? I see it was reposted in 2025 but I used this recipe for a few years and it never had the crème thing in it.
Hi Amelia, This is the same recipe, just some new photos 🙂 So nice to hear you’ve enjoyed making for a long time. The creme fraiche can be swapped equally for sour cream or greek yogurt.
Delicious! I couldn’t get my icing to come out as dark as yours. I used the dark cocoa. Only sub I made was I used espresso powder. Loved them anyway. Thank you.