Knockout Banana Cupcakes

Sheila Devor


How can you go wrong with Banana cupcakes? There is only one word for these cupcakes. DELICIOUS! Ripe bananas are the secret to this recipe. And don't forget about the frosting, the lemon juice puts these over the top. ENJOY!


★★★★★ 4 votes

25 Min
20 Min


  • 1/2 c
  • 1 1/2 c
  • 2
  • 1 c
    mashed ripe bananas (about 2 medium)
  • 1 tsp
    vanilla extract
  • 2 c
    all purpose flour
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c

  • 2 c
    confectioners sugar
  • 1/3 c
    butter, softened
  • 3 Tbsp
    mashed ripe bananas
  • 1 Tbsp
    lemon juice

How to Make Knockout Banana Cupcakes


  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, bakinig soda, baking powder and salt. Add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Fill paper lined muffin cups two-thirds full. Bake at 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Frosting: In a small bowl, combine all frosting ingredients and beat until light and fluffy. Frost cupcakes.

Printable Recipe Card

About Knockout Banana Cupcakes

Course/Dish: Breads Cakes
Other Tag: Quick & Easy
Hashtags: #banana #Cupcakes

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