Banana Cupcake Recipe – Easy Brown Sugar & Yogurt Baking

Last Updated on 6 months ago by Neha Deshmukh

Banana Cupcake Recipe – Easy Brown Sugar & Yogurt Baking

Hey everyone! If you’re anything like me, you always have a bunch of overripe bananas sitting on the counter, just begging to be used. And honestly, while banana bread is amazing, sometimes you want something a little different, a little more…fun! That’s where these incredibly easy, wonderfully moist banana cupcakes come in. I first made these when my niece was visiting, and they were a HUGE hit – she’s already asking when we can make them again! They’re perfect for a quick treat, a kids’ party, or just a cozy afternoon with a cup of chai.

Why You’ll Love This Recipe

These banana cupcakes are seriously simple to make. They come together quickly, and the combination of brown sugar and yogurt creates a flavour and texture that’s just divine. Plus, using self-raising flour means no fiddling around with baking powder – perfect for when you want a fuss-free bake. They’re soft, fluffy, and bursting with banana flavour. What’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 125 gms Unsalted butter
• ¾ cup Brown sugar
• 2 Eggs
• 1 cup Mashed banana (about 2-3 medium bananas)
• 1.5 cups Self Raising flour
• 1 tsp Bicarbonate of soda
• ¾ cup Yogurt
• 1 tbsp Milk
• 60 gms Unsalted butter (for icing)
• ½ cup Brown sugar (for icing)
• 2 tbsp Milk (for icing)
• 1.5 cups Icing sugar (for icing)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make all the difference:

• Brown Sugar: Don’t skip the brown sugar! It adds a lovely caramel-like depth of flavour that regular white sugar just can’t match. It also helps keep the cupcakes extra moist.
• Self-Raising Flour: This is a lifesaver! It already has the baking soda mixed in, so you don’t have to worry about measuring it separately. If you don’t have it, don’t worry – I’ve included a substitution in the FAQs!
• Yogurt: Yogurt is the secret weapon for super-moist cupcakes. It adds a lovely tang and keeps them soft for days. I usually use plain yogurt, but you can use vanilla if you like a slightly sweeter cupcake.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). It’s always good to get that done first so the oven is ready when you are.
2. In a large bowl, cream together the 125 gms of butter and ¾ cup of brown sugar using an electric mixer until it’s light and fluffy. This usually takes about 3-5 minutes.
3. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
4. Now, stir in the mashed banana. Don’t be shy – get all that banana goodness in there!
5. In a separate bowl, combine the 1.5 cups of self-raising flour and 1 tsp of bicarbonate of soda.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the ¾ cup of yogurt and 1 tbsp of milk. Start and end with the flour mixture. Mix until just combined – don’t overmix!
7. Line a cupcake tin with liners. I love using colourful ones, they just make everything more cheerful!
8. Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
9. Bake for 15 minutes, or until a toothpick inserted into the centre comes out clean.
10. Let the cupcakes cool on a wire rack while you make the icing.

Now for the icing!

1. In a saucepan, melt together the 60 gms of butter, ½ cup of brown sugar, and 2 tbsp of milk.
2. Bring to a gentle boil, stirring constantly, and then remove from the heat and let it cool for 5-10 minutes.
3. Sift in the 1.5 cups of icing sugar and whisk until smooth and creamy.
4. Spread the icing over the cooled cupcakes.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in tough cupcakes.
• Use a cookie scoop to ensure even cupcake sizes.
• Let the cupcakes cool completely before icing, otherwise the icing will melt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the yogurt for a plant-based yogurt. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of self-raising flour. Just make sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavour.
• Festival Adaptations: For Diwali, sprinkle with edible silver leaf or colourful sprinkles. For a birthday, add rainbow sprinkles or a swirl of coloured icing!

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a glass of cold milk or a steaming cup of masala chai. They’re also perfect for picnics, potlucks, or just a sweet treat after dinner.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

1. Can I use ripe, but not overly ripe, bananas in this recipe?

You can, but the more ripe the bananas, the more flavourful and moist the cupcakes will be. If your bananas are just ripe, you might want to add an extra tablespoon of yogurt to the batter.

2. What is the best way to ensure the cupcakes are evenly baked?

Make sure your oven is properly preheated, and rotate the cupcake tin halfway through baking.

3. Can I make the icing ahead of time? How should I store it?

Yes, you can! Let the icing cool completely, then store it in an airtight container in the refrigerator for up to 2 days. You may need to re-whisk it before using.

4. Can I freeze these cupcakes, with or without icing?

You can freeze them! Without icing is best. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw overnight in the refrigerator.

5. I don’t have self-raising flour, can I use plain flour and baking powder? If so, what’s the ratio?

Absolutely! For every 1 cup of self-raising flour, use 1 cup of plain flour plus 1 ½ teaspoons of baking powder.