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Mari's Banana Cupcakes


"These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!"
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35 m servings 346 cals
Original recipe yields 14 servings (14 cupcakes)


  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
  2. Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.


  • Cook's Note:
  • If you don't have buttermilk, mix 1 cup milk with 3 tablespoons lemon juice; let stand for 10 minutes. Use 3 tablespoons of mixture for recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 98
  1. 114 Ratings

Most helpful positive review

This is a great recipe. Most banana cupcake recipes I've tried are a little dense and muffin/bread like. This one is fluffy, soft and very tasty. I have to admit that I was slightly skeptical...

Most helpful critical review

Good, but more like a muffin which is not what I wanted.

Most helpful
Most positive
Least positive

This is a great recipe. Most banana cupcake recipes I've tried are a little dense and muffin/bread like. This one is fluffy, soft and very tasty. I have to admit that I was slightly skeptical...

This recipe came out so fluffy! Best version of banana bread I've ever had, and I've tried a LOT. i would've given it five stars except that I modified it quite a bit. Instead of three bananas...

These cupcakes were amazing!! They were so moist and the flavor was beyond great! I followed the recipe exactly an made cream cheese icing for them. I took these to a potluck "dessert night...

These were absolutely delicious! There is a very slight taste of banana which didn't overpower the muffin. That's a plus in my house to disguise fruit fom my daughter. The only change I made ...

Delicious! I laid on the buttercream and they were great!

YUMMY! I was looking for a fluffy BB cupcake recipe and this one was super simple. I didn't have buttermilk and didn't want to wait for a store run so I used almond milk. I also added a little v...

What a wonderful recipe for those left over ripe bananas! I agree with other reviews that these were fluffy and light. I forgot to mix pecans in with batter so I ended up putting them on top a...

These came out great. I substituted apple sauce for the vegetable oil and skipped the buttermilk. I added two teaspoons of vanilla to the recipe. I cooked these at 325F for about 20 minutes. I u...

I love how this makes a nice light cupcake rather than a denser version such as banana bread. I followed the recipe except that I used just under a full cup of sugar and I didn't want to buy but...