Banana Cupcake Plus Vanilla Cupcake Equals Banilla Cupcake

by Pamela

vanilla cupcake, banana cupcake, banana cupcake recipe, vanilla cupcake recipe

A vanilla cupcake is great and a banana cupcake is pretty good too. But what happens when you do a mash up of a banana cupcake and a vanilla cupcake? Of course, you get a banilla cupcake. This is the much lighter (in density…not calories) cousin of banana bread. Of course, since there’s real fruit and butter in the recipe, it definitely qualifies as a breakfast item. Right?

Truth – I’m not really a cupcake kinda girl. Don’t get me wrong, I appreciate the concept of having a personal size piece of cake that also comes with a fair amount of icing. But for all the fuss and decadence that surrounds the cupcake: shows, innocent little cakes dripping with slabs of bacon and piled high with frosting and decorations I just can’t wrap my head around it. This is why you don’t see many cupcake recipes here.

All that being said, today’s banilla cupcake recipe is definitely going to be made again and again.

I had already decided I was going to make some kind of vanilla cupcake recipe. Why? When I have such an aversion to the little cakes? Well…let’s put it this way; I like vanilla cake and a movie studio would have all the prop coke they could possibly need to shoot an entire weekend of partying at Studio 54 with the stash of confectioner’s sugar I have around here. I bought the mother lode ofย  the stuff, during the holidays, for a couple of recipes that never really worked out. So I really needed a way to start using up some of that sugar.

This banana cupcake is a lighter version of banana bread

This banana cupcake is going to be a favorite with anyone that is a fan of banana bread. But it’s got a much lighter consistency than the bread does. It’s not a spiced banana cake. It doesn’t have any nuts in it. It’s flavoring is simple: banana and vanilla. In fact, unlike the “on the verge” bananas that you use when making banana bread, this banana cupcake recipe uses bananas that have just started to get a tinge of brown on the peel. So they’ve got a fresh and bright banana flavor.

I’m pretty happy that I decided to go with the banilla cupcake over the original vanilla cupcake recipe I was going to make. They were a HUGE hit. I’ve had several requests to make them again, and even some requests to buy them from me. These things are so easy to make, I’ve actually considered taking people up on their offers.

How do I know that people really like these when it’s just Craig and I in our house? I’ve got taste testers. My neighbors were graced with a box of them and I made Craig take a box into work. After he got done accusing me of trying to make him fat, he took the box from the counter and into work. Yes, I was pretty sure these would end up in his desk drawer and ultimately in his belly, but I got direct feedback from his colleagues about these cupcakes. And yes, I know he didn’t pay them to cover for him because 1 – he didn’t have a giant stomachache when he came home from work (he totally would have eaten every last one of those…pacing himself on desserts is not his strong suit) and 2 – I see the bank statements.

Oh, and that confectioner’s sugar debacle I spoke of earlier? I frosted this banana cupcake recipe with a very generous amount of vanilla bean buttercream recipe. Unfortunately, depending on which side of the problem you’re sitting on, the icing recipe didn’t even use a whole bag of the white stuff. ๐Ÿ™ I used the Magnolia Bakery’s buttercream recipe as my icing guide.

Combine a vanilla cupcake with a banana cupcake to make a banilla cupcake

So break out the muffin tins, cupcake liners, banana’s and powdered sugar kids cuz this is a recipe you definitely want to make. I dare you to only eat one of them. In fact, I double dog dare you.

Banana Cupcake Plus Vanilla Cupcake Equals Banilla Cupcake
Prep time
Cook time
Total time
Mash up a vanilla cupcake with a banana cupcake for these delicious banilla cupcakes
Recipe type: Dessert
Cuisine: American
Serves: 12
  • For the Cupcake
  • 1¼ Cups Self-Rising Flour
  • ¼ Teaspoon Salt
  • 2 Bananas (just barely beginning to brown)
  • ½ Cup Fat Free Plain Yogurt
  • 1½ Teaspoons Vanilla Extract
  • ¾ Cup Sugar
  • ½ Cup Butter (1 stick)
  • 1 Large Egg
  • 1 Egg Yolk (from large egg)
  • For the Buttercream Icing
  • ½ Cup Butter (1 stick)
  • 4½ Cups Confectioner's Sugar (this amount can vary - see notes)
  • ¼ Cup Milk
  • 1 Teaspoon Vanilla Paste (or 1 whole vanilla bean, scraped)
  1. For the Cupcake
  2. Preheat oven to 350 degrees Farenheit.
  3. Measure the flour by scooping it into the measuring cup with a spoon and leveling the top.
  4. Add the flour and salt to a large bowl.
  5. Whisk for 2 minutes to make sure everything is well blended.
  6. Set this bowl aside.
  7. In a medium sized bowl, peel and mash the bananas then add in the yogurt and vanilla.
  8. Stir to make sure everything is mixed well.
  9. In another bowl (or in a stand mixer) cream the butter and sugar together until it is light yellow in color and lighter in consistency (cream for 3 minutes).
  10. Add in the egg and yolk and continue to mix until they are fully incorporated.
  11. Scrape down the sides occasionally while you are mixing these things.
  12. Add the banana mixture to the butter mixture and blend to combine.
  13. Pour this wet mixture into the dry flour mixture.
  14. Fold the wet ingredients into the dry just until everything is wet and combined.
  15. Line the muffin tin with cupcake papers.
  16. Pour ¼ cup of batter into each cupcake paper.
  17. Slide into oven and bake for 20 minutes, or until a toothpick inserted into center of cupcakes comes out clean.
  18. Once baked, remove from oven to cool.
  19. For the Buttercream Icing
  20. Add all ingredients to a large bowl (or stand mixer).
  21. Beat until everything is well combined and lighter in consistency.
  22. Once the cupcakes have cooled, you can ice them by piping the frosting on to them or using a spatula to layer the icing on.
I used 4½ cups of confectioner's sugar when I made the icing. The amount that is used depends how wet your icing is. I started with 3 cups of the sugar, but the icing wasn't sturdy enough and melted when I iced a cupcake. I added more sugar until the icing was the consistency I wanted.


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sippitysup February 6, 2013 at 6:28 pm

Banilla’s my bamiddle name! GREG

Pamela February 7, 2013 at 10:39 am

Greg, so that’s what the B stands for. ๐Ÿ˜‰

Mom February 6, 2013 at 2:34 pm

These cupcakes sound great, will try very soon. Just finishing up the peas soup that
your father and I love. Keep up the good work (cooking)

Pamela February 7, 2013 at 10:39 am

Thanks mom!

@photorecipe February 6, 2013 at 5:00 am

Amazing vanilla cupcake! Congrats.

Belinda @zomppa February 6, 2013 at 4:14 am

Banilla!! LOVE it!!!

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