Banana and Brown Sugar Cupcakes

12 Cupcakes
30 min

I own a number of cookbooks, I would say about 80% of them are cake cookbooks (major cake nerd here). This banana cupcake recipe is from one of them.

It is made differently from the usual baking method but I still think it is a good recipe for beginner bakers. It uses the standard baking ingredients (no complicated/long ingredient list-yay!) and it has just the right amount of banana flavor.

I paired the cupcakes with a brown sugar buttercream because I LOVE the flavor combo of banana and brown sugar. I used butter, brown sugar, icing sugar, dark rum, and cinnamon. The result was a light, silky buttercream that perfectly complimented the banana cupcakes.

While this recipe is super easy to nail, it is still a good idea to give a couple of pointers about the recipe so you get it right at the first attempt.


  • The first step in this recipe is to whisk the egg and sugar until light in color. Please don’t skip this step. This step is where you incorporate air into your batter that helps it rise and gives it the sponge texture. It’s as important as the creaming of butter and sugar step you would see in other recipes.
  • Still, on the topic of eggs and sugar whisking, don’t over whisk. 2 minutes is enough time to whisk until the mixture is light in color.
  • Weigh your bananas. Bananas come in different shapes and sizes and sometimes, going by just the size can be inaccurate. Weigh your bananas to be sure you are using the right amount and be sure to weigh your bananas before you mash them up for the recipe.
  • Don’t over mix your batter or else you will overwork the gluten in the flour with would lead to a dry cake. Mix until combined.
  • Also, don’t over bake. Over baking will lead to a dry and chewy cupcake. This actually happened to me when I made these cakes for the first time. I would recommend removing the cupcakes from the oven once a toothpick inserted into the cupcakes comes out clean.


  • For the buttercream, be sure to grind your brown sugar to reduce the grainy texture in your buttercream. You can use the dry mill of your blender or a food processor.
  • You would need to beat your buttercream for about 10 minutes on medium high speed in order to get the silky, smooth buttercream texture.
  • At first, the buttercream may seem pretty soft- don’t worry; it can be piped on your cakes. I would say though that they are prone to melting really quickly under warm temperatures so pop your cupcakes (when frosted) into the fridge until you are ready to serve them.

If you have any questions about this recipe, please let me know and I would be happy to help out.

Banana and Brown Sugar Cupcakes

Recipe details

  • 12  Cupcakes
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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For the Banana Cupcakes

  • 2 large eggs
  • 1 cup minus 11/2 tablespoon (180 grams) sugar
  • 1/4 cup plus 2 tablespoon (70 grams) vegetable oil
  • 2 large (185 grams) overripe bananas, mashed
  • 11/4 cup (185 grams) plain flour
  • 1 tsp baking soda
  • 1 tsp cinnamon

For the Brown Sugar Buttercream

  • 1 cup (200 grams) unsalted butter, room temperature
  • 11/3 cup (250 grams) brown sugar, grounded
  • 11/2 cup (150 grams) icing sugar
  • 1 tsp dark rum or vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp milk


Make the Banana Cupcakes

Preheat your oven to 180°c/350°f and line a cupcake tin with liners
In a mixing bowl with a hand attachment or in a stand mixer, beat the eggs and sugar on medium-high speed until light and fluffy. This should take 1- 2 minutes.
Add the oil, mashed bananas, and dark rum (or vanilla extract) and mix until combined. Sift together the flour, baking soda, and cinnamon into a separate bowl.
Add the flour mixture into your batter, a little at a time, mixing until combined after each addition.
Once all the ingredients have been mixed, scrape down the sides and beat for about 30 seconds to thoroughly mix the ingredients. Be careful not to overmix. 30 seconds on medium-high speed is enough.
Use an ice cream scoop or tablespoon to divide your batter into your muffin cases, filling to almost two-third of the cases.
Bake in your preheated oven for 20-25 minutes or until a skewer or toothpick inserted comes out clean.
Transfer your cupcakes to a cooling rack to allow cool completely

Make the Brown Sugar Buttercream

Beat your sugar and ground brown sugar for about 2 minutes
Add your milk, cinnamon, rum and beat again for another 2 minutes
Add your icing sugar, and beat for 10 minutes, stopping occasionally to scrape down the sides.
Your buttercream should be soft and almost smooth once done. It would be a bit grainy and that’s fine- it is due to the brown sugar used in the buttercream
Use a 1M tip or any star tip and pipe swirls on your cooled banana cupcakes.
Top with fresh banana slices or banana chips and serve.


  • Banana cupcake recipe from 'Lola's Forever' cookbook by LOLA's CUPCAKE TEAM
  • If you are using cup measurements, spoon your flour into your cup and level with a small knife or the edge of a spoon to get accurate measurements

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  • Sheryl Sheryl on Oct 07, 2020

    How many liquid ounces is 185 grams of bananas

    • 49510160 49510160 on Oct 08, 2020

      Hi Sheryl, unfortunately the recipe didn’t give liquid ounces for the bananas.

      I would recommend using two large bananas for this recipe

  • Jenny Jenny on May 31, 2021

    Does anybody check these recipes. This says to add rum or vanilla to cup cake mix. But no mention in ingredients. Previous recipe I checked had lemon in ingredients but no mention in the recipe of where to use it.

    • Loc48596807 Loc48596807 on Jun 11, 2021

      I think you’d just add it such as the eggs as your mixing the ingredients.