Banana Bread Cupcakes with Streusel Topping

Short Description

Banana Bread Cupcakes with Streusel Topping are the perfect blend of soft, moist banana bread and a sweet, crumbly topping. These cupcakes are ideal for breakfast, dessert, or an afternoon treat, offering a delightful texture and a comforting banana flavor.

Why You’ll Love This Recipe

These cupcakes are incredibly moist thanks to ripe bananas and buttermilk. They’re easy to make and serve, making them great for gatherings or a simple family treat. The streusel topping adds a satisfying crunch and an extra layer of flavor. Whether you enjoy them fresh out of the oven or save them for later, they remain delicious and soft.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1/2 cup softened butter
• 3/4 cup brown sugar
• 1 large egg
• 3/4 cup mashed ripe bananas (about 2 bananas)
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup buttermilk
• 1/4 cup semi-sweet chocolate chips (optional)

For the Streusel Topping:

• 1/4 cup whole wheat flour
• 1/2 cup chopped walnuts
• 2 tablespoons brown sugar
• 2 tablespoons cold unsalted butter, cut into small cubes

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the cups.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Beat in the egg, then mix in the mashed bananas and vanilla extract.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet mixture alternately with the buttermilk. Stir just until combined.
6. Fold in chocolate chips if using.
7. Divide the batter evenly among the muffin cups.
8. For the streusel topping, combine the flour, walnuts, and brown sugar in a bowl. Cut in the cold butter with a fork or fingers until the mixture is crumbly.
9. Sprinkle the streusel topping over each cupcake.
10. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations

• Nut-Free: Skip the walnuts in the topping or replace them with rolled oats.
• Gluten-Free: Use a gluten-free all-purpose flour blend for both the cupcake and streusel.
• Dairy-Free: Substitute the butter with plant-based margarine and use dairy-free milk with lemon juice as a buttermilk substitute.
• Spiced: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist.

Storage/Reheating

• Storage: Keep cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freezing: Wrap each cupcake in plastic wrap and store in a freezer-safe bag for up to 2 months.
• Reheating: Microwave on high for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

How ripe should the bananas be?

Bananas should be very ripe, with dark spots on the peel. The riper they are, the sweeter and more flavorful your cupcakes will be.

Can I use frozen bananas?

Yes, thaw them completely and drain excess liquid before mashing and using in the batter.

What can I substitute for buttermilk?

You can mix 1 teaspoon of vinegar or lemon juice with 1/3 cup milk and let it sit for 5 minutes to mimic buttermilk.

Can I make this recipe without eggs?

Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.

Can I skip the streusel topping?

Yes, but the streusel adds a nice crunch and extra flavor that complements the soft cupcake.

Why did my cupcakes sink in the middle?

Overmixing the batter or underbaking can cause cupcakes to sink. Make sure to mix just until combined and bake until a toothpick comes out clean.

How do I know when they’re done?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, they’re ready.

Can I make mini cupcakes?

Yes, reduce the baking time to about 10–12 minutes for mini cupcakes.

Can I double the recipe?

Absolutely. This recipe doubles well if you’re baking for a larger group.

Are these good for kids?

Yes, they’re mildly sweet and great for lunchboxes or after-school snacks.

Conclusion

Banana Bread Cupcakes with Streusel Topping are a perfect marriage of flavor and texture. Moist, easy to make, and topped with a delightful crunch, they are a versatile addition to any home baker’s repertoire. Whether served warm for breakfast or as a sweet treat, they’re sure to be a hit with all ages.

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