1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
2 large ripe bananas, mashed
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup buttermilk or milk
For the Banana Pudding Frosting
1 box (3.4 oz) instant vanilla pudding mix
1 cup cold milk
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
For Topping
Vanilla wafer cookies (whole or crushed)
Banana slices (optional, for serving)
Ezoic
Instructions
Step 1: Prepare the Cupcake Batter
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 2: Cream Butter and Sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add mashed bananas and mix until smooth.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Mix just until combined—do not overmix.
Step 5: Bake the Cupcakes
Divide batter evenly among cupcake liners, filling about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
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