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Banana Cupcakes

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 18 cupcakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


These easy banana cupcakes are sweet, fluffy and full of banana flavor with a hint of spice and topped with creamy banana frosting. Garnish with banana chips and chopped nuts, or leave them plain for a simple treat.



For the cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/2 cup canola oil
  • 1/2 cup unsweetened plain coconut yogurt
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup sugar
  • 1 cup mashed ripe banana, about 3 medium bananas
  • 2 eggs
  • 2 teaspoons vanilla extract

For the frosting:

  • 1/2 cup vegetable shortening or vegan butter
  • 1 mashed banana
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pie spice
  • 45 cups powdered sugar


For the cake:

  1. Preheat oven to 350˚F and line a muffin pan *affiliate link with paper liners.
  2. In a mixing bowl *affiliate link, whisk the flour, pie spice, baking powder, baking soda and salt to combine.
  3. In a large bowl with an electric mixer *affiliate link, mix the oil, yogurt, sugars, and mashed banana until smooth.
  4. Add egg and vanilla beating until combined.
  5. Mix in the flour mixture, about 1/2 cup at a time, scraping the sides as needed, until combined.
  6. Transfer batter to baking liners and bake for 20 – 22 minutes, or until an inserted toothpick comes out clean.
  7. Remove from oven and let cool completely before frosting.

For the frosting:

  1. In a large bowl with an electric mixer *affiliate link, beat vegetable shortening or vegan butter with banana, salt and pie spice until light and fluffy.
  2. Add about 1/2 cup sugar at a time and beat until incorporated. Continue until you reach your desired consistency.

Keywords: dairy free, banana, cupcake