Banana Cupcakes with Caramel Buttercream

banana cupcakes with caramel buttercream
Photo: Con Poulos

Sliced bananas garnish this rich, banana-flavored cupcake.


  • 3 cups sifted cake flour (not self-rising)

  • 1 ½ teaspoons baking soda

  • ¾ teaspoon baking powder

  • ¾ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 6 ounces (1 ½ sticks) unsalted butter, softened

  • 1 ½ cups packed light-brown sugar

  • 3 large eggs

  • 4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish

  • ¾ cup buttermilk

  • ½ 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.

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