Learn how to quickly upgrade a standard box cake mix into moist, flavorful banana cupcakes using mashed bananas. This simple hack requires minimal effort for delicious results.
1 cup mashed ripe bananas (about 2 medium bananas)
1/2 cup milk (or water, if preferred)
2 large eggs
1/4 cup vegetable oil
1 teaspoon ground cinnamon (optional)
1/2 cup chocolate chips (optional mix-in)
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard 12-cup muffin tin with paper liners.
In a large bowl, combine the entire box of cake mix, the mashed bananas, milk, and eggs. Do not add the oil yet.
Using an electric mixer on low speed, mix the ingredients until just combined. Scrape down the sides of the bowl.
Add the vegetable oil and cinnamon (if using). Beat on medium speed for two minutes until the batter is smooth. If adding chocolate chips, gently fold them in by hand.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Notes
For the best banana flavor and moisture, use very ripe bananas (spotted or almost black).
If your batter seems too thick after mixing, add one extra tablespoon of milk until it reaches a standard cupcake batter consistency.
This recipe works well with any standard boxed cake mix flavor, but vanilla or yellow cake mix yields the most classic banana flavor.
Top these cupcakes with a simple cream cheese frosting for a perfect pairing.