Eggless Banana Cupcake

Ingredients

Dry Ingredients

• 120g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional)

Wet Ingredients

• 1 large ripe banana (mashed, approx. 100g)
• 150g condensed milk
• 60ml vegetable oil
• 1 tsp vanilla extract
• 80ml warm milk
• 1 tsp vinegar

Frosting – Cinnamon Buttercream

• 100g unsalted butter (soft)
• 180g icing sugar
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp milk (if needed for texture)

Garnish

• Banana Slice or a dusting of cinnamon (optional)

Tools

• Cupcake tray
• Paper cupcake liners
• Mixing bowls
• Fork or masher (for banana)
• Whisk or electric beater
• Silicone spatula
• Measuring cups and spoons
• Piping bag with star nozzle
• Wire cooling rack

Recipe Overview

These eggless banana cupcakes are soft, naturally sweet, and full of nostalgic comfort. The ripe banana adds moisture and a rich flavor, while the cinnamon-spiced buttercream gives it a warm, cozy finish. They are the perfect way to use up overripe bananas and make a great addition to lunchboxes, breakfast trays, or casual dessert spreads. The cupcake has just the right balance of softness and sweetness, making it a hit with kids and adults alike.

Recipe Detail

These cupcakes begin with mashing ripe bananas, which act as a natural egg substitute. The mashed banana is mixed with condensed milk, oil, vanilla, and curdled milk, then combined with dry ingredients to create a smooth, spiced batter. Once baked, the cupcakes are frosted with a cinnamon buttercream for a bakery-style finish. Every bite brings the goodness of real banana and the charm of a homemade classic.

Steps to follow

1. Preheat the oven to 170°C and line a cupcake tray with paper liners
2. Mash the ripe banana in a bowl and set aside
3. Mix warm milk and vinegar in a small bowl and let it curdle for 5 minutes
4. In another bowl, sift together all-purpose flour, baking powder, baking soda, salt, and cinnamon
5. In a mixing bowl, whisk together mashed banana, condensed milk, oil, vanilla extract, and the curdled milk
6. Fold the dry ingredients into the wet mixture until the batter is smooth
7. Fill each cupcake liner about three-fourths full
8. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean
9. Cool the cupcakes completely on a wire rack
10. For the frosting, whip butter until pale and fluffy
11. Add icing sugar gradually along with cinnamon and vanilla
12. Beat until light and creamy, adjusting texture with milk if needed
13. Pipe swirls onto each cooled cupcake and garnish with banana chips or a sprinkle of cinnamon