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“This is my go to banana cupcake light and airy. I prefer my cupcakes without chocolate chips, so usually I'll scoop half of the batter plain, then add chocolate chips to the remaining batter for my daughter.”
26-28 cupcakes

Ingredients Nutrition


  1. Preheat oven to 350°F Line standard muffin tins with large paper liners.
  2. Whisk together cake flour, baking powder, baking soda, salt and cinnamon, then set aside. In a separate bowl, mash the bananas well then stir in the lemon juice. To the banana mixture, whisk in the buttermilk and vanilla.
  3. With an electric mixer on medium high speed, cream the buttter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add flour fixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in chocolate chips if using.
  4. Divide batter evenly among lined cups using an ice cream scoop, filling each 3/4 quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, between 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. Serve plain or frost with the icing of your choice.

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