Banana Cupcakes with Fluffy Brown Sugar Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: about 18 cupcakes
Banana Cupcakes with Fluffy Brown Sugar Frosting are simple, sweet, and delicious. You could even have them for breakfast!
  • 1½ c flour
  • ¾ c sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ c canola oil
  • 4 ripe bananas, smashed
  • 2 eggs, room temperature
  • ½ tsp vanilla
  • ¼ c sour cream
  • 1 c milk
  • 5 Tbsp flour
  • 2 tsp vanilla
  • 1 c (2 sticks) butter, room temperature
  • 1 c granulated sugar
  • ¼ tsp salt
  • banana chips or fresh banana slices for garnish (optional)
  1. Preheat the oven to 350 degrees and line a cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, smash the ripened bananas. Add the oil, eggs, vanilla, and sour cream and mix until smooth.
  4. Make a well in the center of the dry ingredients and pour the wet ingredients in. Whisk the wet and the dry together just before combined, about 15 - 20 strokes.
  5. Using a scoop, scoop batter into the prepared pans to about ¾ full. Bake for 17 - 20 minutes or until a toothpick inserted into the center of a few cupcakes comes clean. Cool in the pans for about a minute then move to a wire rack to finish cooling.
  1. In a medium saucepan, combine the flour and milk whisking constantly over medium high heat until mixture becomes very thick. It will be pudding like in consistency.
  2. Remove from heat and whisk in the vanilla. Cover with plastic wrap directly over the "pudding" to prevent a skin from forming. Allow it to cool completely.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter, brown sugar, and salt together until smooth.
  4. Scrape down the sides of the bowl and add the cooled milk/flour mixture to the butter. Mix on medium high speed until light and creamy, scraping down the sides of the bowl a few times making sure to get the bottom of the bowl.
Recipe by The Red Eye Baker at