In the Kitchen – Banana Cupcakes

I will admit with the holiday weekend I have been very lazy in regards to the blog, I apologize! But I do have a new recipe that has been a hit with the taste testers! Mr. H has been eating at least one of these cupcakes every morning. Now I don’t think it’s a great breakfast food, but there’s no arguing with Mr. H. This weeks inspiration came from Annie Eats, which I found of course through Pinterest. I changed her recipe just a little bit & since I was being lazy this week I did not make the caramel frosting that she uses, although some day I may attempt it, I just used the whipped cream topping I used for the Pink Lemonade Pie.


  • 2 1/2 cups all-purposeflour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, at room temperature
  • 2 1/2 cups sugar
  • 6 eggs
  • 1 cup buttermilk
  • 1 1/3 cups mashed ripe banana


  1. Preheat the over to 350° F. In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.
  2. Cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  3. Reduce mixer speed and add in eggs one at a time, scraping down the sides of the bowl as needed.
  4. Mix in the mashed banana until well combined.
  5. With mixer on low alternate between adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporate.
  6. Bake about 20-22 minutes
  7. Frost however you like!

I will say that this recipe makes a lot of cupcakes! I still have mix in my fridge from the other day just because I knew that they would go bad before everyone could eat them! Also this is more of a light and fluffy cupcake taste than a banana bread taste.

Follow me on Pinterest & help me decide what I make next In the Kitchen.


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