You will go BANANAS for these banana cupcakes with Brown Sugar buttercream. The banana pairs beautifully with the brown sugar frosting. Topped with a lite crunch from the walnuts, these are sure to put a smile on the whole family's face.
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Preheat oven to 350°F.
Combine all ingredients for the cake batter.
Substitute the vegetable oil in the cake mix instructions with sour cream.
Place 2 tablespoons of batter in each cupcake liner.
Bake for 13 minutes.
Cream the brown sugar and butter until well combined (about 3 minutes).
Add in vanilla extract.
Add in powdered sugar and blend for 5 minutes.
Depending on consistency, add milk.
Let cupcakes cool completely.
Frost the cupcakes with the prepared frosting.
Top with walnuts.
Ensure the bananas are ripe for maximum flavor and sweetness.
Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Adjust the milk in the frosting to achieve your desired consistency.
Can I use a different cake mix?
Yes, you can use another brand or type of cake mix, but the flavor and texture may vary slightly.
Can I substitute sour cream?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.
How do I know the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean, they are done.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting ahead of time and store it in the refrigerator. Let it come to room temperature before using.
Can I omit the walnuts?
Yes, the walnuts are optional and can be omitted if desired.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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