This cupcake recipe is was the winning cupcake on Cupcake Wars. I was looking for a good Banana cupcake recipe so i tried this one and OMG!!! It was delicious. I am going to try some different toppings with this one for sure!! I made it the first time with Peanut Butter Swiss meringue buttercream it was good but a bit rich. I would love to try it with dark chocolate ganache so that is my next adventure. Please give this a try you will not be disappointed. This was the recipe I used here

after so many requests I decided to submit the recipe.


  • # 1 3/4 cups cake flour
  • # 1 3/4 teaspoons baking powder
  • # 1/2 teaspoon cinnamon
  • # 1/4 teaspoon salt
  • # 4 tablespoons butter
  • # 1 1/4 cups sugar
  • # 2 extra-large whole eggs
  • # 3 large egg yolks
  • # 1 1/2 teaspoons vanilla extract
  • # 1/2 teaspoon banana extract
  • # 1/3 cup vegetable oil
  • # 1/3 cup buttermilk, shaken
  • # 1 large, overripe banana, mashed

  • ** I don’t care for imitation banana so I omitted the extract and used two large bananas instead.


    Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.

    Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana.

    Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes


cakebreezy Says... 17 Apr 2011 , 10:15pm

hi thanks for this could you please post approx number of cupcakes this would make also in your opinion is this cake sturdy enough to use for a sculpted or layered cake?

THanks :)

luvbuttercream Says... 19 Apr 2011 , 6:47pm

This recipe makes approx. 18 standard size cupcakes. As for sculpting I am not comfortable answering that as I have never carved a cake. I think a layered cake would be fine however. HTH

caferock05 Says... 20 Apr 2011 , 1:17pm

I was able to make 24 cupcakes with this recipe. I think my molds might be a little smaller or maybe i didn't fill them enough. They are delicious, nice and sturdy cake too! Cake Breezy, I think you can definitely make a layered and sculpted cake out of this. I didn't use extract though, I used 2 bananas so maybe that added to the sturdiness? thanks for the recipe luvbuttercream!

luvbuttercream Says... 20 Apr 2011 , 1:42pm

I also used 2 bananas and no extract... I am glad you liked them caferock05. I was leery with banana cupcakes but I was sold when I smelled them baking...LOL

cakebreezy Says... 26 Apr 2011 , 12:11pm

thx ill be making tomorrow :)

Cosima Says... 11 May 2011 , 6:29am

For fun, I'm going to try tiny bundt cakes out of this.

bonnie2463 Says... 11 May 2011 , 10:51am

Love this recipe. Made mini cupcakes for granddaughters school, with chocolate peanutbutter ganache. Big hit with the 4 yr old crowd LOL. thank you so much

ottawagurl Says... 19 May 2011 , 2:41pm

Hi would you be willing to share the recipe for the Peanut Butter Swiss meringue buttercream topping this sounds good

marcinascakes Says... 23 May 2011 , 2:17pm

Here is a recipe for Peanut Butter Meringue Buttercream (adapted from Confetti Cakes For Kids)

5 oz. granulated sugar 3 egg whites 1 1/2 sticks softened butter, cut into cubes A splash of vanilla 3 heaping T creamy peanut butter

1. Whisk together the sugar and egg whites in the top part of a double boiler. Whisk continuously over a pan of simmering water until the mixture is hot to the touch, making sure not to let the eggs cook. 2. Quickly scoop the sugar-egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture has cooled and formed a stiff meringue. 3. Stop the mixture and switch to the paddle attachment. Add the butter on medium-low speed, one cube at a time. Wait for each piece of butter to be incorporated before adding the next one. Turn up the mixer and mix until fluffy. Add a splash of vanilla. 4. Add the peanut butter and mix it in on low speed. Scrape the bowl and then whip at medium speed until smooth, light, and fluffy. If the consistency is too liquid, you can refrigerate it and then re-whip.

luvbuttercream Says... 23 May 2011 , 2:25pm

Thank you for the recipe I was trying to find which one I used.

CupcakeLova Says... 24 May 2011 , 10:51am

Awesome thanks so much for sharing : ) My 2 year old is in love with Bananas so he will be thrilled.

lilithcharm Says... 27 May 2011 , 3:01pm

sweet! def going to try this one!! i am so excited!! thank you.. an thanks to everyone who commented, it really helps!!


potatomato Says... 1 Jun 2011 , 8:50am

hi..noob here from manila..shaken buttermilk is literally buttermilk(powder) then shake to loosen granules?or more like sift?

luvbuttercream Says... 1 Jun 2011 , 1:02pm

I bought buttermilk as a liquid. And then I shook it up real well to add air.

Osgirl Says... 3 Jul 2011 , 8:35pm

I LOVE this recipe. I used two bananas as well rather than an extract. Everyone LOVED it. I used a honey and cinnamon cream cheese frosting and it was delicious. Here's the link to the frosting:

luvbuttercream Says... 30 Aug 2011 , 5:53pm

Osgirl: I am so glad you loved it!!

Cupcakegirl8181 Says... 17 Oct 2011 , 5:59pm

Thanks so much I cant wait to try these! :)

fcakes Says... 9 Feb 2012 , 8:49am

can we omit the egg yolks and just use 2 or 3 eggs??

PoshPanda Says... 13 Sep 2012 , 3:35pm

So good... I think I am just going to use some vanilla buttercream I have for them this time. My son was so excited to help mommy use up the icky brown bananas and even more excited once they were baked not to mention how good my house smells right now!

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