Mari's Banana Cupcakes Recipe - Allrecipes.com
Mari's Banana Cupcakes Recipe
  • READY IN 35 mins

Mari's Banana Cupcakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 14 cupcakes Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2013

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.

 
Most Helpful Critical Review
Aug 11, 2014

Was easy, simple to follow but boy was it bland. Nice banana flavor but aside from that no other spice to complement the banana. Moist and fluffy definitely sweet enough with 3/4 cup packed brown sugar and used sour cream when I didn't have buttermilk.

 

40 Ratings

May 17, 2013

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!!

 
Nov 28, 2012

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!

 
Feb 12, 2013

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

 
Nov 30, 2013

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 :)

 
Jun 02, 2013

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 and skipped the confectioner sugar. I like that these need no frosting. I did not have buttermilk and so I just substituted 2% milk and reduced sugar to 3/4 cup. We love this recipe!

 
May 27, 2013

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 used chocolate frosting on these cupcakes.

 

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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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