Banana Cupcakes

4.63 from 16 votes

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: cupcakes

Calories: 171kcal

Author: Ai Willis

These banana cupcakes are fluffy and moist, and full of banana flavor! This recipe is easy and only requires simple ingredients, most of which you probably already have on hand.

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Ingredients

2 cups cake flour
½ teaspoon fine sea salt
½ teaspoon baking soda
2 teaspoons baking powder
1 cup granulated sugar
1 cup mashed banana
½ cup avocado oil
1 cup milk dairy or non-dairy
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 batch buttercream frosting

Instructions

Preheat the oven to 340°F (170°C) and line a cupcake pan with paper liners. Set aside.
In a bowl, whisk together the cake flour, salt, baking soda, baking powder, and set aside.
In a large bowl, combine the sugar, mashed bananas, oil, milk, apple cider vinegar, and vanilla extract. Add the dry ingredients and mix until just combined.
Divide your batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a couple of minutes before transferring them onto a wire rack to cool completely.
Frost them with your favorite frosting!

Notes

Storing: You can store leftover cupcakes in the refrigerator in an airtight container for up to 4 days.

Freezing: Wrap each frosted or unfrosted cupcake with plastic wrap, put them in a freezer bag, and store them in the freezer for up to 2 months. Defrost overnight in the fridge.

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Nutrition