Tested till perfect Banana Buttermilk Cupcakes
Banana Buttermilk Cupcakes
Photography by Matthew Kimura

Banana Buttermilk Cupcakes

Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

Recipe4 out of 5 based on 19 ratings.
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  • Portion size 12 cupcakes


    1/2 cup (125 mL) butter, softened
    3/4 cup (175 mL) packed brown sugar
    1 egg
    3/4 cup (175 mL) mashed ripe banana
    1 tsp (5 mL) vanilla
    1-1/4 cups (300 mL) all-purpose flour
    1/2 tsp (2 mL) baking powder
    1/2 tsp (2 mL) baking soda
    1/4 tsp (1 mL) salt
    1/2 cup (125 mL) buttermilk
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In large bowl, beat butter with sugar until fluffy; beat in egg. Beat in banana and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.

Nutritional Information Per cupcake: about

cal 192 pro 3g total fat 9g sat. fat 5g
carb 27g fibre 1g chol 37mg sodium 183mg
potassium 138mg

% RDI:

calcium 4 iron 7 vit A 7 vit C 2
folate 14
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