Banana Cupcakes (Martha Stewart)

Prep Time
Cook Time
Ready In


Original is 12 servings
  • Honey-Cinnamon Frosting, see my posted recipe


  • Serving Size: 1 (75.9 g)
  • Calories 212.1
  • Total Fat - 8.8 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 55.1 mg
  • Sodium - 146.2 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 1.2 g
  • Sugars - 16 g
  • Protein - 3.2 g
  • Calcium - 39.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

Step 2

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture.

Step 3

In the well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture, but do not overmix.

Step 4

Dividing evenly, spoon batter into the muffin cups.

Step 5

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.

Step 6

Spread tops with Honey-Cinnamon Frosting.

Step 7

Optional: Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.


No special items needed.

1 Reviews


I just love these cupcakes! Made them again today and added 1/2 cup of chopped candied ginger (yay, Trader Joes!). So delish! I rarely use the frosting, as these are sweet enough as is. I also love that a half recipe works well with these!


review by:
(1 May 2023)

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