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Banana Cupcakes with Chocolate Buttercream

Moist banana cupcakes topped off with chocolate buttercream.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Banana, Cupcake
Servings: 8 cupcakes



  • 1/4 C unsalted butter softened
  • 1/2 C brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 3/4 C all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 ripe banana mashed


  • 6 Tbsp unsalted butter softened
  • 1/4 C unsweetened cocoa powder
  • 1/4 tsp vanilla
  • 2 1/2 C powdered sugar
  • 6 Tbsp heavy cream


  • Preheat oven to 350°F. Line a muffin tin with 8 liners.
  • In a large bowl or stand mixer, cream butter and sugar until fluffy. Mix in egg and vanilla just until dispersed. Add salt, baking soda, baking powder and flour. Mix until combined, followed by mashed banana. Mix until smooth.
  • Divide batter among liners, using 1 large cookie scoop each or roughly 2/3 full. Bake for 15-18 minutes or until a cake tester inserted comes out clean or with only a few moist crumbs. Cool in pan for 5 minutes prior to transferring to a wire rack to cool completely.
  • Prepare frosting in a large bowl or stand mixer. Beat butter until smooth. Mix in cocoa, followed by powdered sugar and vanilla. Gradually add in 1 tablespoon of heavy cream at a time until desired consistency is reached.
  • Frost cooled cupcakes as desired.


An original recipe from Baked by Rachel