300 Calorie The Best Banana Cupcakes Maple Buttercream

If I had to choose just one baked good to eat forever, it would probably be something involving very ripe bananas. There is just nothing more comforting than that sweet, fragrant flavor blending into a tender crumb. I spent ages trying to get the moisture just right in a cupcake form, and I finally nailed it! Trust me when I say this recipe will give you The Best Banana Cupcakes Maple Buttercream you’ve ever tasted. The frosting alone is addictive—it’s rich, sweet, and has that perfect, deep maple undertone that makes you want to skip the cake part entirely!

Why You Will Crave The Best Banana Cupcakes Maple Buttercream

Seriously, why wait for a special occasion? These come together faster than you’d think, and the results are just spectacular. You need to try these because:

• The cake itself is unbelievably moist. We’re talking bakery quality, thanks to relying on very ripe bananas and buttermilk!
• You get that cozy hint of cinnamon in the cake, which pairs absolutely perfectly with the sweetness of the maple.
• The Maple Buttercream is the real showstopper. It’s velvety smooth, not overly sweet, and that pure maple flavor really sings.
• They are surprisingly quick! From starting the ingredients to them cooling, you’re looking at just over 40 minutes total time, prepping you for a sweet treat ASAP.
• They freeze beautifully! So you can make a batch now and have perfect comforting desserts ready for later.

Essential Ingredients for The Best Banana Cupcakes Maple Buttercream

When you’re making something this simple—just bananas, flour, and some sugar—the quality of every single component really matters. I’ve broken down exactly what you need for both the tender little cakes and that gorgeous, flavor-packed maple topping. If you’re looking for ways to make heavy cream at home for other recipes, check out my guide on how to make heavy cream at home!

For the Banana Cupcakes

The key to the cupcake tenderness is making sure your butter and eggs are at room temperature. This ensures everything creams together without fighting you.

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (don’t skip this; it wakes up the banana flavor!)
• 1/2 cup unsalted butter, softened just enough to press a finger into easily
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (aim for bananas that are mostly black—the riper, the sweeter and moister the cake! You’ll need about 2 medium bananas.)
• 1/2 cup buttermilk (this adds beautiful tang and moisture)

For the Maple Buttercream Frosting

For the frosting, you absolutely must use pure maple syrup. The pancake syrup stuff just won’t cut it here; we need that authentic, earthy maple flavor. Also, make sure your 1/4 cup butter is softened the same way as the cake butter.

• 1/2 cup powdered sugar (make sure it’s sifted if it’s clumpy!)
• 1/4 cup unsalted butter, softened
• 2 tablespoons pure maple syrup (the real stuff!)
• 1 tablespoon milk (only if you need to thin the frosting—start without it!)

Step-by-Step Guide to The Best Banana Cupcakes Maple Buttercream

This is where the actual magic happens. Everything moves pretty quickly once you get started, so have all your ingredients ready! If you want to learn more about making amazing frosting in general, my tips for the favorite buttercream frosting recipe are a great place to start before diving into the maple version.

Preparing the Cupcake Batter

First things first, get that oven preheated to 350 degrees F (175 degrees C) right away, and set your paper liners into your 12-cup tin. In a medium bowl, whisk your dry stuff together: flour, baking soda, baking powder, that little bit of salt, and cinnamon. Set that aside.

Now for the creaming. Use a big bowl to beat that 1/2 cup softened butter with the granulated sugar until it looks light and fluffy—you want pale. Beat in your eggs one by one, mixing well after each addition, followed by the vanilla. Then gently mix in your mashed bananas. They shouldn’t be perfectly smooth, you want some texture!

This next part is crucial for tender cupcakes: alternate adding your dry mix with the buttermilk. Always start and finish with the dry stuff. Mix it just until everything disappears. If you keep going even a second too long, they get tough, so stop mixing as soon as you see no more streaks of flour.

Baking and Cooling

Spoon the batter evenly into your liners, filling them only about two-thirds full. Pop them into the hot oven for 18 to 20 minutes. To check if they are done, use the toothpick test right in the middle—it should come out clean or with just some moist crumbs stuck to it, not wet batter!

Don’t panic if they look done! Let them chill out in the pan for about 5 minutes. This lets them firm up a bit so they don’t fall apart when you try to move them. Then, transfer them gently to a wire rack to cool totally flat. Seriously, they must be completely cool before you even think about frosting them.

Making the Maple Buttercream

While the cakes are cooling down, whip up that amazing frosting! Beat the 1/4 cup softened butter until it’s really smooth. Then, slowly start adding that 1/2 cup of powdered sugar a little at a time. Keep mixing until it’s combined.

Now for the flavor! Beat in your 2 tablespoons of pure maple syrup. Taste it! If it seems too stiff to spread, add milk just one teaspoon at a time until it’s light and fluffy enough to handle easily. Don’t add too much liquid or it will get soupy on you.

Assembling The Best Banana Cupcakes Maple Buttercream

This is the grand finale! Make sure those cupcakes are stone-cold—if they’re even slightly warm, that beautiful maple buttercream will melt into a sticky puddle. Use a piping bag if you want pretty swirls, or just use a small offset spatula for a lovely rustic spread. Enjoy the perfect bite!

Expert Tips for Perfect The Best Banana Cupcakes Maple Buttercream

I learned the hard way that baking, especially with bananas, isn’t just about following steps; it’s about paying attention to the ingredients themselves! If you want these little beauties to look and taste exactly like mine, you need to keep these pro-tips in your back pocket. I’ve been making banana everything for years, and these small details make the biggest difference.

For instance, when I’m testing out a new batch of my famous banana bread—you can see my tried-and-true process in my best banana bread recipe—I always start with the fruit.

Mastering Banana Ripeness

You need that fruit almost black, no exceptions! If your bananas are just spotty yellow, they are too starchy, and your cupcakes will taste less like banana bread and more like sweet bread with tiny banana bits. The deep brown or black peel means the starches have converted fully to sugar. This not only delivers maximum flavor but also loads the batter up with natural moisture, which is essential for a great crumb.

If your bananas are perfect but you’re not ready to bake, don’t panic or throw them out! Just peel them, pop them into a zip-top bag, and toss them in the freezer. Frozen bananas are actually amazing for blending smoothies or using in a quick bread batter later—just let them thaw until they are mashable.

Butter Temperature Rules Everything

This goes for both the cake and the frosting, but it’s extra important for the cake batter. Butter must be softened, but never melted. If your butter is too soft, it will look shiny and greasy, and your batter will end up dense because the sugar won’t be able to incorporate enough air when you cream it.

I usually take mine out two hours ahead of time if the kitchen is cool. A good test? If you press a finger gently on the stick, it leaves a clean indentation but the butter doesn’t squish or smear. It’s all about trapping those tiny air pockets during the creaming stage!

Buttermilk: Tang Over Milk

I know sometimes we run out of buttermilk, and it’s tempting to use regular milk, but please try to stick with the buttermilk here! It reacts with the baking soda to give the cupcakes a little lift, but more importantly, that slight acidity cuts beautifully through the richness of the butter and the sweetness of the maple frosting.

It gives the cupcake a complex flavor that plain milk just can’t replicate. If you must substitute, mix regular milk with about a tablespoon of white vinegar or lemon juice and let it sit for five minutes before pouring it in. It’s a decent emergency swap, but the real thing really shines!

Ingredient Notes and Substitutions for The Best Banana Cupcakes Maple Buttercream

I always get asked about swaps, especially when someone is halfway through baking and realizes they are missing one crucial item. Don’t sweat it! While I stand by this list for the absolute best results, sometimes you just have to work with what’s in the pantry.

What if I don’t have Buttermilk?

Look, buttermilk is my preference because that little bit of acid makes the crumb so tender, but I’ve learned you can fake it in a pinch! If you don’t have any, simply take regular milk—any kind will work, whole or 2%—and stir in one tablespoon of white vinegar or fresh lemon juice. Let that sit on the counter for about five or ten minutes.

You’ll see it start to curdle slightly, and boom, you’ve got buttermilk replacement! I won’t lie and say it’s 100% identical to the real stuff, but it gives you that necessary acidic kick to help the baking soda do its job right so your cupcakes aren’t flat.

Can I use Margarine instead of Butter?

This is a tough one for me, because butter just tastes… richer. Margarine has a higher water content than butter, and that changes things significantly, especially in baking where texture is everything. If you swap the 1/2 cup butter in the cake for margarine, you’ll find the resulting cupcake is a little softer, maybe even a bit greasy, and definitely lacks that creamy depth of flavor that real butter brings.

For the frosting, it’s even more important to use butter. Margarine sometimes doesn’t whip up as light and fluffy, and the flavor profile is all wrong next to pure maple syrup. You want that luxurious, creamy mouthfeel, and only butter delivers that perfectly for this frosting!

Using different sugars

I call for granulated sugar in the cake because it helps create that lift when creaming with the butter. You could probably get away with using super fine or castor sugar if you have that, but don’t try to swap in all brown sugar like you might for a deep spice cake. Brown sugar is too moist and heavy for these light banana cupcakes and will weigh them down.

For the frosting, you absolutely must use powdered sugar; caster or granulated sugar will just leave you with a gritty, crunchy mess. We want that silky smooth texture on top, remember?

A note on freezing Bananas AFTER mashing

If you happen to mash too many bananas and freeze the leftovers, that’s fine for a later batch of cake! But never, ever try to freeze the batter itself. Banana batter doesn’t freeze well because the texture breaks down when it thaws, resulting in either grainy or liquidy sludge when you try to bake it. Stick to freezing the whole, unpeeled bananas instead!

Storing Your Banana Cupcakes with Maple Buttercream

Okay, now you have the absolute best banana cupcakes topped with that dreamy maple buttercream. The question is, how do you keep them perfect so you can enjoy them for more than five minutes? The storage really depends on how long you plan on keeping them, especially because the cream cheese has milk solids that can react differently to temperature.

Because these use a traditional American buttercream (no cream cheese in this one, thankfully!), they are much more forgiving than some other frosted goods. But remember, the frosting is butter-based, and butter gets rock hard in the fridge!

Room Temperature Storage (The Best Option for a Day or Two)

If you plan on eating these within two days, honestly, just keep them on the counter! Cover them loosely with a cake dome or place them in an airtight container, but don’t shove them right on top of each other unless you have paper liners.

The main thing to watch out for is extreme heat. If your kitchen is super warm or sunny where you keep them, the butter in the frosting might start to sweat or droop. If the room is cool, they will stay surprisingly fresh for up to 48 hours, and the cake will stay softer than if you stuck them in the cold.

Refrigeration for Longer Keeping

If you need to keep these longer than two days, or if your house just runs very warm, the fridge is your friend. Don’t cover them tightly before putting them in! The cold air dries things out faster, and if you seal them while cold, you risk condensation creating sticky spots when you bring them out.

Place them in an airtight container, but here’s the trick: let them sit on the counter for about 30 to 45 minutes before you want to serve them. This allows the butter in that glorious maple buttercream to soften up again. Cold cake tastes dull, so giving them time to warm up just slightly brings back that fluffy texture we worked so hard for!

Freezing Unfrosted Cakes

If you made a double batch, I always freeze the extra cakes unfrosted. This is the best way to keep that banana texture perfect long-term. Wrap each completely cooled cupcake tightly in plastic wrap, maybe even two layers, and then seal them all together in a large freezer bag. They’ll be great for up to three months this way!

When you are ready to frost them, just follow the thawing directions above—let them come to room temperature completely before you try to frost them with freshly made maple buttercream.

Frequently Asked Questions About The Best Banana Cupcakes Maple Buttercream

I get so many wonderful questions after people try this recipe, and I love helping you troubleshoot or tweak things! It honestly makes me so happy to think about everyone enjoying these moist banana cupcakes. If you’ve ever made my creamy banana cheesecake, you know I love diving into the details! Check out my recipe for banana cream cheesecake if you are looking for another banana fix!

Can I freeze The Best Banana Cupcakes Maple Buttercream?

Yes, you absolutely can, but timing is everything here! For the best results, freeze them unfrosted. As I mentioned before, wrap those completely cooled cakes tightly in plastic wrap, maybe even two layers, and then pop them into a freezer bag. They stay perfect for about three months that way, and the texture holds up really well.

If you insist on freezing them frosted, do that maple buttercream super stiff by using less milk, or chill them uncovered in the freezer for 30 minutes until the frosting is hard like a rock. Then wrap them tightly. When you thaw them, condensation is going to turn that beautiful frosting sticky! So, plan to gently wipe off any moisture with a paper towel or frost them right after they come to room temperature if they were frozen bare.

How can I make the maple flavor in the frosting stronger?

Oh, I totally get wanting to double down on that rich, woodsy maple flavor! The standard 2 tablespoons of pure maple syrup is perfect for balancing the sweet butter and sugar, but if you love that assertive flavor of grade B (darker color, robust taste) syrup, go for it! Using a darker grade of maple syrup makes a huge difference.

Alternatively, if you are using a lighter syrup and want the flavor to punch through more, you can slightly reduce the amount of powdered sugar you add, or just let the butter and sugar cream longer when you first start. Sometimes a slightly longer creaming time allows the butter to incorporate more air, which brightens the overall flavor profile.

Can I make this recipe into a full-sized banana cake?

You certainly can! The batter here is robust enough to handle being baked in a layer cake or a loaf pan. For a standard 9×13 inch pan, the batter should spread out beautifully. You’ll likely need to increase your baking time quite a bit—probably closer to 30 to 35 minutes. Always check the center, even if the edges look done!

If you’re using two 8-inch or 9-inch round pans, the baking time will be somewhere between 25 and 30 minutes. Remember that the deeper the pan, the longer the heat takes to reach the middle, so keep an eye out. You might even need to tent the top loosely with foil if the edges start looking too brown before the middle sets up!

Estimated Nutritional Data for The Best Banana Cupcakes Maple Buttercream

I always feel a little guilty looking at the numbers after whipping up something this delicious! These cupcakes are certainly a treat, but hey, we used real bananas, so that counts for something, right? Here is the estimated breakdown for one single cupcake based on the ingredients laid out in the recipe. Remember, these numbers are just estimates, and they can definitely change based on the exact brand of butter you use or if you decide to drizzle a little extra maple syrup on top!

• Calories: Approximately 300 per cupcake
• Fat: About 15g total
• Carbohydrates: Around 40g
• Protein: Roughly 3g
• Sugar: Close to 35g

Just a quick note, because I use real butter and pure maple syrup liberally in that frosting, the sugar content is on the higher side—but think of it as necessary indulgence! If you are watching your sodium or saturated fat intake, be mindful of those numbers, too. This information is just a helpful guide, not a strict medical breakdown. Enjoy the treat responsibly!

Share Your Experience with This Recipe

Wow, I hope you’ve had a chance to whip up a batch of these banana cupcakes! Honestly, seeing your triumphs—and maybe even hearing about a small, funny baking mishap or two—is my favorite part of sharing these recipes. It truly feels like we’re all baking together in the kitchen.

When you’re done devouring them (which, let’s be real, happens fast!), please pop back over to this page and leave a rating for me! A simple five-star review tells me you’ve enjoyed the moist crumb and that phenomenal maple buttercream. It helps other bakers know they are in good, reliable hands here.

Did you add an extra dash of cinnamon? Did you use the darker, robust maple syrup? I want to hear all about how you made The Best Banana Cupcakes Maple Buttercream your own! Drop a comment below and tell me.

If you snapped a picture of your gorgeous, fluffy cupcakes, please share it on social media and tag me! Knowing that my recipe is making someone’s day a little sweeter means the world. If you have any lingering questions, or need help troubleshooting anything from the batch prep to storage, don’t hesitate to reach out through my contact page. Happy baking, friends!

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