Prep 10 mins
Cook 18 mins
This is my go to banana cupcake recipe...so light and airy. I prefer my cupcakes without chocolate chips, so usually I'll scoop half of the batter plain, then add chocolate chips to the remaining batter for my daughter.
- 3 cups cake-and-pastry flour (sifted)
- 3⁄4 teaspoon baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups mashed bananas (approx 4 ripe bananas)
- 1 teaspoon lemon juice
- 3⁄4 cup buttermilk (or 1 tbsp white vinegar with 3/4 cup milk)
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup butter, room temperature
- 1 1⁄2 cups packed light brown sugar
- 3 large eggs, room temperature
- 1 cup semi-sweet chocolate chips (optional)
- Preheat oven to 350°F Line standard muffin tins with large paper liners.
- Whisk together cake flour, baking powder, baking soda, salt and cinnamon, then set aside. In a separate bowl, mash the bananas well then stir in the lemon juice. To the banana mixture, whisk in the buttermilk and vanilla.
- With an electric mixer on medium high speed, cream the buttter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add flour fixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in chocolate chips if using.
- Divide batter evenly among lined cups using an ice cream scoop, filling each 3/4 quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, between 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- Serve plain or frost with the icing of your choice.