1-Getting started: with this banana cupcakes recipe is straightforward and fun, even if you’re new to baking. First, preheat your oven to 350°F and line your cupcake pans with liners to help everything bake evenly and come out neatly. In one bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, and 3/4 teaspoon salt; set that aside for now.

2-In another bowl, beat 1/2 cup softened unsalted butter with 1/2 cup packed light or dark brown sugar and 1/2 cup granulated sugar until it turns creamy and smooth. Next, add 2 large eggs at room temperature, 1/4 cup sour cream or plain yogurt, and 2 teaspoons pure vanilla extract; mix until everything combines well. Then, stir in 1 and 1/2 cups of mashed very ripe bananas to bring that signature flavor.

3-Gradually add the dry mixture on low speed until it’s just incorporated, followed by 1/2 cup buttermilk at room temperature, mixing gently to avoid overdoing it. Fill your cupcake liners two-thirds full so they rise properly without spilling over, and bake for 18 to 20 minutes, or until a toothpick comes out clean. For mini cupcakes, adjust the time to 11 to 13 minutes. Let them cool in the pan for 20 minutes before moving to a rack, then frost once they’re fully cool. This step-by-step approach makes banana cupcakes easy and reliable for any occasion.