These cupcakes are sooooo fluffy minions would definitely go bananas! So here’s the thing… I know some people think that if you divide a banana bread recipe into a cupcake pan and frost them you can get away with calling them banana cupcakes, but cupcakes are meant to have the texture of a cake not a quick bread. So if bananas bread is too dense for your taste, but you want to use your overripe bananas for baking, this is a great recipe for you. I like to top these babies with whipped dark chocolate ganache (yum!) or dulce de leche buttercream (double yum!)

So today, you’re getting two frosting recipes with these cupcakes! They are absolutely delicious with both and always a crowd favourite. Both frosting recipes only need a few ingredients and are fairly easy to make. They are not too sweet and have a light texture from whipping. For the dulce de leche, you can use store bought dulce de leche or Carnation Top ‘n Fill. Make sure you use good quality chocolate for the whipped ganache, it makes all the difference.

I get a lot of questions about stand mixers, and these are my recommendations. It comes with a caveat though, I only recommend you get one if you bake a lot because they are not cheap. Otherwise, a hand mixer is the more practical option.

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When you make the batter for the cupcakes, if it looks a little curdled after you add the sour cream, it’s fine the flour mixture should bring it together. Now what are you waiting for? Get your whisks and bowls out and start baking! But seriously, if you try this recipe, let me know what you think in the comments below! I love hearing your feedback.

Difficulty: Easy Prep Time: 20 Mins Cook Time: 18 Mins Total Time: 38 Mins

Fluffy Banana Cupcakes

Makes 15 cupcakes


    For the cupcake batter
  • For the whipped ganache
  • For the dulce de leche buttercream


0/10 Instructions
  • If you're making your own dulce de leche, peel the labels off the cans of condensed milk, place it in a pot of water making sure it's submerged then simmer for 1.5 hours with a lid on. Leave in the pot and cool to room temperature.
  • Preheat oven to 175C no fan and line cupcake pans with 15 cupcake liners.
  • In a medium bowl, sift dry ingredients together. In a separate bowl mash bananas then mix with sour cream.
  • In the bowl of your stand mixer, with a paddle attachment, cream butter and sugar until pale and fluffy. Add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Turn off stand mixer and with a rubber spatula fold in dry and wet ingredients alternately, beginning and ending with flour. Fully incorporating after each addition.
  • Scoop a (regular not measuring) tablespoon into each cupcake liners or if you have a scale, about 55g each. Bake for 15 minutes turning halfway or until skewer inserted comes out clean. Cool down completely before frosting. Garnish with one banana chip after frosting.
  • For dulce de leche buttercream
  • In the bowl of your stand mixer with the whisk attachment, whip the butter until light and fluffy. Add the dulce de leche and whisk until smooth.
  • For the whipped ganache
  • Place the chocolate in the bowl of your stand mixer. In a sauce pan, bring cream to the boil then our on top of the chocolate making sure the chocolate is submerged. Let sit for 5 minutes.
  • With the paddle attachment on low-medium speed, mix the chocolate and cream just until incorporated. Cool down until it's the consistency of peanut butter.
  • With the whisk attachment, whisk the ganache on high until fluffy.

It’s winter in Sydney now, and much as I like the cold weather, I wish we could have more colourful produce to make my baked products prettier. I was at the shops the other day and there was a note that there are no blueberries available because the season is over and the prices of the fresh berries available were off the charts. I was planning to make a berry tart, so I needed around 3-4 punnets, and after that realisation, I quickly pivoted to something more practical, but still pretty. So today, I’m writing a post about my very yummy, berry-free but still pretty, carrot cupcakes.

The cupcake batter does not require a mixer, and the frosting can be made using a hand mixer or a food processor or a whisk. Lots of options! So adapt to what you have at home, no need to buy fancy equipment! Easy peasy recipe for your weekend project, I even made a video to guide you along.

When making cupcakes and muffins, I highly recommend having a liner. The shape of the dome of the end product is just so much better, plus, they pop out of the pans so quickly and easily.

Here are a few items that you can get to make your cupcakes prettier, click on the links to shop for each item on Amazon:

  1. Cupcake liners – Like I said, they ensure your cupcakes don’t get stuck in the pan and have a pretty dome. These ones are silicon and reusable! If you prefer plain white ones though, a bulk pack is linked if you click on the photo below.
  2. Piping nozzles – Piping nozzle sets are a good start to take the hassle out of choosing which ones to buy. (pictured below)
  3. Piping bags – These are great because they’re massive and can fit a lot, so you don’t have to keep refilling the bag. It’s a tad pricey though, and I’m sure you can find a roll of the smaller ones for less in your local store.

Have fun on this weekend’s baking project! Let me know how you go by tagging me on Instagram and Facebook or using #mrsfancypants to get featured!


Click on the photos to shop for the products. Most products ship internationally.

P.S. I noted both metric & US customary units in the recipe and have tested it in both.

Difficulty: Easy Prep Time: 20 Mins Cook Time: 12 Mins Total Time: 32 Mins
This recipe makes 10-12 cupcakes.


  • For the frosting:


0/6 Instructions
  • Preheat oven to 200C. Line a cupcake pan with 10 paper cases. (see notes)
  • In a large bowl, mix dry ingredients. In a separate bowl mix wet ingredients (except carrots) until smooth. Make a well in the centre of the dry ingredients and stir in wet ingredients just until combined.
  • Fold in the grated carrots into the batter. DO NOT OVER MIX. Fill cupcake liners 3/4 full.
  • Bake for 10-12 minutes or until toothpick comes out clean. Cool in the pan for 5 minutes then transfer to a cooling rack.
  • While cooling the cupcakes, make the frosting.
  • Once cupcakes are completely cooled, you can pipe the frosting on top. Keep in the fridge for 3-5 days or freeze up to 3 months.


  1. You can find the cream cheese frosting recipe here This recipe can frost 18-20 cupcakes, but I still make the full recipe so I have a little extra and won't have to worry about running out. You can keep the leftover in the freezer for when you need some frosting later.