Lying in bed Sunday morning, I nursed my too-many-whiskey-gingers induced hangover with three pints of water, a french press of stumptown and an hour long phone call with mi mejor amiga in New York. She was telling me about her Saturday night, which involved friends, beer, and a karaoke birthday party complete with the most delicious banana cupcakes she had ever had in her life. Banana cupcakes? Of course! Why have I never attempted these at home?!

I did a little sneaking around the internet and found this recipe on Martha Stewart dot com. Honey cinnamon icing does sound interesting, but I think vanilla buttercream sounds a little bit better with banana cake. I’m curious to see if banana cupcakes are no different from banana bread? Perhaps a little lighter and sweeter? As soon as the bananas on my counter turn from canary yellow to soft and spotted, I’ll give it a go and report back!

the recipe

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture taking care not to overmix. Spoon batter into muffin cups.
  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Frost generously.