This banana sponge cupcake recipe is soft and light in texture with just the right amount of banana flavour. I have topped it with some brown sugar buttercream (yes, it was the best thing ever) and decorated with fresh banana slices.
I own a number of cookbooks, I would say about 80% of them are cake cookbooks (major cake nerd here). This banana cupcake recipe is from one of them.
It is made differently from the usual baking method but I still think it is a good recipe for beginner bakers. It uses the standard baking ingredients (no complicated/long ingredient list-yay!) and it has just the right amount of banana flavor.
These cupcakes are divine.
I paired the cupcakes with a brown sugar buttercream because I LOVE the flavor combo of banana and brown sugar. I used butter, brown sugar, icing sugar, dark rum, and cinnamon. The result was a light, silky buttercream that perfectly complimented the banana cupcakes.
If you have some overripe bananas in your kitchen, this is the recipe to use them for.
While this recipe is super easy to nail, it is still a good idea to give a couple of pointers about the recipe so you get it right at the first attempt.
POINTERS FOR SUCCESS: BANANA CUPCAKE RECIPE
- The first step in this recipe is to whisk the egg and sugar until light in color. Please don’t skip this step. This step is where you incorporate air into your batter that helps it rise and gives it the sponge texture. It’s as important as the creaming of butter and sugar step you would see in other recipes.
- Still, on the topic of eggs and sugar whisking, don’t over whisk. 2 minutes is enough time to whisk until the mixture is light in color.
- Weigh your bananas. Bananas come in different shapes and sizes and sometimes, going by just the size can be inaccurate. Weigh your bananas to be sure you are using the right amount and be sure to weigh your bananas before you mash them up for the recipe.
- Don’t over mix your batter or else you will overwork the gluten in the flour with would lead to a dry cake. Mix until combined.
- Also, don’t over bake. Over baking will lead to a dry and chewy cupcake. This actually happened to me when I made these cakes for the first time. I would recommend removing the cupcakes from the oven once a toothpick inserted into the cupcakes comes out clean.
- These banana cupcakes are spongy with regards to texture- similar to a normal sponge cake. It would feel weird and somewhat dry if you are not used to it. If you are not feeling it, feel free to brush some sugar syrup on top of the cupcakes while they are still warm to make get the ‘moist cake effect’.
WHAT YOU NEED TO KNOW: BROWN SUGAR BUTTERCREAM
- For the buttercream, be sure to grind your brown sugar to reduce the grainy texture in your buttercream. You can use the dry mill of your blender or a food processor
- You would need to beat your buttercream for about 10 minutes on medium high speed in order to get the silky, smooth buttercream texture.
- At first, the buttercream may seem pretty soft- don’t worry; it can be piped on your cakes. I would say though that they are prone to melting really quickly under warm temperatures so pop your cupcakes (when frosted) into the fridge until you are ready to serve them.
If you have any questions about this recipe, please let me know and I would be happy to help out.
I hope you try this recipe and if you do, share your creation with me on Instagram by using the #yenumcakery or tagging me directly. Would love to see your cake!
Banana and Brown Sugar Cupcake Recipe
For the Banana Cupcakes
- 2 large eggs
- 1 cup minus 1½ tablespoons (180 grams) sugar
- ¼ cup plus 2 tablespoons (70 grams) vegetable oil
- 2 large (183 grams) overripe bananas mashed
- 1¼ cups (185 grams) plain flour
- 1 tsp baking soda
- 1 tsp cinnamon
For the Brown Sugar Buttercream
- 1 cup (200 grams) unsalted butter room temperature
- 1⅓ cup (250 grams) brown sugar grounded
- 1½ cup (150 grams) icing sugar
- 1 tsp dark rum or vanilla extract
- 1 tsp cinnamon
- ¼ tsp salt
- 1 tbsp milk
Make the Banana Cupcakes
- Preheat your oven to 180°c/350°f and line a cupcake tin with liners
- In a mixing bowl with a hand attachment or in a stand mixer, beat the eggs and sugar on medium-high speed until light and fluffy. This should take 1- 2 minutes.
- Add the oil, mashed bananas, and dark rum (or vanilla extract) and mix until combined. Sift together the flour, baking soda, and cinnamon into a separate bowl.
- Add the flour mixture into your batter, a little at a time, mixing until combined after each addition.
- Once all the ingredients have been mixed, scrape down the sides and beat for about 30 seconds to thoroughly mix the ingredients. Be careful not to overmix. 30 seconds on medium-high speed is enough.
- Use an ice cream scoop or tablespoon to divide your batter into your muffin cases, filling to almost two-third of the cases.
- Bake in your preheated oven for 20-25 minutes or until a skewer or toothpick inserted comes out clean.
- Transfer your cupcakes to a cooling rack to allow cool completely
Make the Brown Sugar Buttercream
- Beat your sugar and ground brown sugar for about 2 minutes
- Add your milk, cinnamon, rum and beat again for another 2 minutes
- Add your icing sugar, and beat for 10 minutes, stopping occasionally to scrape down the sides.
- Your buttercream should be soft and almost smooth once done. It would be a bit grainy and that’s fine- it is due to the brown sugar used in the buttercream
- Use a 1M tip or any star tip and pipe swirls on your cooled banana cupcakes.
- Top with fresh banana slices or banana chips and serve.