Recipe by Mari
"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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eggs, lightly beaten
confectioners' sugar, or as needed
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 about using the full 2 tsp of baking soda (it seemed a little much for the amounts of the other ingredients) but I did use the full 2 tsp and even though the batter tasted a little soda-y, the final product did not. It was perfect. I did make a couple of minor changes in that I did not use the pecans at all and I baked these at 325 degrees instead of 300. I got 18 regular sized cupcakes out of this recipe.
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 I only used two and added a box of banana pudding mix. Since the pudding was drier than a banana would be I took out about a quarter cup of flour. I also added a tablespoon of vanilla and instead of buttermilk I used Mexican crema. I love experimenting and this time I think it really paid off!
I haven't tried this recipe but the cook that responded with "loved the recipe, but I changed it a bit" she changed the entire recipe! What's the point of responding, post your own recipe. Kudos to Mari I'm enough of a cook to know a good recipe when I see it. We'll be making them tomorrow after the 5k with the bruised bananas. Thanks!!
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" and they were a hit...definitely the best dessert there. Thanks for sharing :)
Delicious! I laid on the buttercream and they were great!
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 was I used applesauce in place of the oil, I ground the nuts so they blended into the muffin and I added about 2 tableoons of fax seed and 1 teaspoon of vanilla. Oh and about 3/4 cup of mini chocolate chips! Yummy. I made a batch yesterday and there are only 3 left. About to make a second batch now. Will be making these alot! Thanks for a great recipe!
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 vanilla which was recommended from one of the reviews and 3/4 c sugar instead of the full cup, which was also recommended. The batter made 12 cupcakes and 6 doughnuts. If I can stop eating them right out of the oven I will add cream cheese frosting. I also like that this recipe isn't too overpowering with banana flavor. Happy baking!
I'm basing my review on the taste of the batter since the cupcakes are in the oven while I'm typing this review. The only change I made was to add another banana because I had 4 that were ripe and needed to be used. Also, I use powdered buttermilk that you can find in grocery store in with alternative milks. I find with that product I'm throwing away a lot less buttermilk when I need some for a recipe since you mix it up as needed. I did find that I got 22 cupcakes out of the recipe using my 3 TBS cupcake scoop. Hubby will be the final taste taster as he loves banana cupcakes/cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Mari's Banana Cupcakes
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 165
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