Saturday, March 19, 2011

My Best Banana Cupcakes Recipe Ever

Not only is this recipe popular around Casa de Elle Beau, but it's one of my more popular posts. So I decided to re-post it with an easier-to-find title. My little niece reminded us that she loooooooves her auntie's banana cupcakes and I hope you will too.

If you want a nice breakfast muffin leave off the frosting. I've also added a crumb topping before and they've come out great as well. If you decide to go with a crumb topping only add 1/2 cup of sugar to the batter or they will be too sweet. 

The Best Banana Cupcakes Recipe Ever
(Adapted from


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 very ripe bananas
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup butter, melted
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted butter. Stir the banana mixture into the  flour mixture just until moistened. Spoon batter into prepared muffin cups. 
  3. Bake in preheated oven for about 14 minutes, until a toothpick inserted into center of a muffin comes out clean.
Cream Cheese Frosting
Beat one package of cold cream cheese  (8 oz.)  with 5 Tbsp. softened butter and 1 tsp. vanilla. Gradually add 2 -2 1/2 cups powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until it's as sweet as you like. You can also leave out the butter if you prefer.

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