Banana Cupcakes | How to make Banana Cupcakes

By Philomena Edward  |  27th Mar 2017  |  
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  • Banana Cupcakes, How to make Banana Cupcakes
Banana Cupcakesby Philomena Edward
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About Banana Cupcakes Recipe

Inspired by various chefs (Martha Stewart) and self experiments

Banana Cupcakes, a deliciously finger licking recipe to treat your family and friends. This recipe of Banana Cupcakes by Philomena Edward will definitely help you in its preparation. The Banana Cupcakes can be prepared within 10 minutes. The time taken for cooking Banana Cupcakes is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 15 people. The recipe details out how to make Banana Cupcakes step by step. The detailed explanation makes Banana Cupcakes so simple and easy that even beginners can try it out. The recipe for Banana Cupcakes can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Banana Cupcakes from BetterButter.

Banana Cupcakes

Ingredients to make Banana Cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, melted or vegetable oil
  • 3 bananas mashed
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup milk in case your batter is too thick or sticky

How to make Banana Cupcakes

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In case your oven does not go higher temperatures, you can bake on 150 degrees for 50 to 60 mins.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and baking soda.
  3. To this mix together butter or oil, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into the cupcake liners. Add milk if required
  4. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

My Tip:

consistency should be a little thick. In case you add milk, add a tablespoon more oil so that the cupcakes are not dry

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