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Banana Cupcakes with Caramel Buttercream


Sliced bananas garnish this rich, banana-flavored cupcake.

  • Yield: Makes 28
banana cupcakes with caramel buttercream

Photography: Con Poulos

Source: Martha Stewart Living, February 2009


  • 3 cups sifted cake flour (not self-rising)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups packed light-brown sugar
  • 3 large eggs
  • 4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish
  • 3/4 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped pecans
  • Caramel Buttercream for Banana Cupcakes


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

  2. Reduce speed to low. Mix mashed bananas, buttermilk, and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir pecans into batter. Divide batter among muffin cups, filling each 2/3 full.

  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.

Reviews Add a comment

  • Ines Verea Gandoulf
    12 MAR, 2013
  • Ines Verea Gandoulf
    12 MAR, 2013
  • Ines Verea Gandoulf
    12 MAR, 2013
  • Hannah Wallace
    9 NOV, 2012
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    11 OCT, 2012
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  • Sandra7824
    15 JAN, 2012
    We LOVED these cupcakes! Moist, and the smell of them baking was to die for. Yum! :)
  • ARosie
    19 APR, 2011
    I thought this was pretty good; you can make a 3 banana recipe if you make a "combine" with this recipe, as they are essentially the same: I put a few chocolate chips in the batter, and frosted with chocolate good!
  • shell5564
    2 MAR, 2011
    I added a drop of raspberry flavoring to the buttercream frosting and it was AMAZING. But the cupcakes are more like light muffins. But overall delicious
  • cat1992
    5 FEB, 2011
    These are delicious. They seem a little like muffins to me, but more like cupcakes after they're frosted.
  • Ahrisha
    11 SEP, 2009
    This recipe is outstanding. Moist and flavorful