Moist Banana Cupcakes with Vanilla Icing

Banana Cupcakes with Vanilla Icing
Banana Cupcakes with Vanilla Icing. Diana Rattray
Ratings (16)
  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: 2 dozen (24 servings)
Nutritional Guidelines (per serving)
223 Calories
10g Fat
32g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 These moist and delicious banana cupcakes are lightly sweetened and topped with a drizzling of vanilla icing or a thicker vanilla frosting. This recipe makes 2 dozen fabulous banana cupcakes.

I drizzled a thin vanilla glaze over the cupcakes, but a buttercream or cream cheese frosting would be delicious as well.


  • 1/2 cup butter (softened)
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour (10 ounces)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed bananas (ripe, about 3 large bananas)
  • 1/4 cup  buttermilk
  • For the Icing:
  • 6 tablespoons butter (melted)
  • 2 1/4 cups powdered sugar (or a little more for a thicker frosting)
  • 2 to 4 tablespoons of milk (or cream, enough for desired consistency)

Steps to Make It

Prepare the Cupcakes

  1.  Heat the oven to 350 degrees Fahrenheit (180 Celcius/Gas 4). Line two 12-cup muffin tins with paper cupcake liners.

  2. Cream the butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla. 

  3. In another bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.

  4. To the creamed mixture, add about one-third of the flour mixture, half of the mashed banana, and half of the buttermilk; beat until well blended. Repeat with another one-third of the flour mixture and the remaining banana and buttermilk; beat well. Finish with the remaining flour mixture; beat until well blended.

  5. Spoon the batter into the prepared muffin cups, filling each about half full. 

  6. Bake for 18 to 20 minutes, or until the cupcakes test done. A wooden pick should come out clean when inserted into a cupcake.

  7. Cool completely before frosting.

Make the Icing

  1. In a large mixing bowl combine the 6 tablespoons of melted butter, the confectioners' sugar, and 2 tablespoons of milk or cream and the 1/2 teaspoon of vanilla. Beat with an electric mixer, adding more milk or confectioners' sugar until you reach the desired frosting or drizzling consistency. 

  2. Drizzle the cooled cupcakes with a thin icing or frost or pipe a thicker frosting onto the cupcakes.