Banana Cupcakes

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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 with paper liners.
  2. In a mixing bowl, whisk the flour, pie spice, baking powder, baking soda and salt to combine.
  3. In a large bowl with an electric mixer, 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, 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.