Description
These moist and flavorful banana cupcakes are a perfect treat for any occasion. Made with ripe bananas, warm cinnamon, and a creamy cream cheese frosting, they combine comforting flavors with a soft, tender crumb. Ideal as a delightful dessert or a sweet snack, these cupcakes are easy to prepare and sure to impress with their classic taste and beautiful presentation.
Ingredients
Cupcakes
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/2 cup (120ml) buttermilk, at room temperature
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Optional: banana slices and/or crushed Nilla Wafer cookies for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. If you don’t have a second pan, be prepared to bake in batches with 6 liners. This recipe yields about 18 cupcakes. Set the prepared pans aside.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, beat the softened unsalted butter, brown sugar, and granulated sugar on medium-high speed until creamy and well combined, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Wet Ingredients (Part 1): Add the eggs, sour cream or plain yogurt, and vanilla extract to the creamed butter and sugar mixture. Beat on medium-high speed until fully combined, scraping down the bowl sides again as necessary. Then, beat in the mashed bananas thoroughly.
- Incorporate Dry Ingredients and Buttermilk: Reduce the mixer speed to low. Gradually add the dry flour mixture, mixing just until combined. Then slowly pour in the buttermilk while the mixer is running on low speed. Avoid overmixing; use a whisk or spatula to finish mixing if there are any pockets of dry flour.
- Fill Cupcake Liners and Bake: Spoon or pour the batter into lined cupcake cups, filling each about two-thirds full to prevent overflow. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake at the same temperature for 11–13 minutes.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan on a cooling rack for 20 minutes. Then remove the cupcakes from the pan and let them cool completely on the rack before frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter on high speed with a mixer fitted with a paddle or whisk attachment until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla extract, ground cinnamon, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until fluffy. Add the optional extra 1/4 cup confectioners’ sugar if you prefer a thicker frosting.
- Chill Frosting (Optional): To help the frosting hold its shape when piped, refrigerate it for at least 20 minutes before decorating.
- Frost and Decorate: Frost the completely cooled cupcakes using your preferred piping tips (Ateco #826 or #808 recommended) or simply spread the frosting with a knife or icing spatula. Garnish with optional banana slices and crushed Nilla Wafer cookies for added texture and decoration.
- Store: Cover leftover cupcakes tightly and refrigerate for up to 3 days. Use a cupcake carrier if transporting decorated cupcakes to maintain their appearance and freshness.
Notes
- Ensure all refrigerated ingredients (eggs, butter, sour cream, buttermilk, cream cheese) are at room temperature for best mixing results and cupcake texture.
- Do not overmix the batter once the dry ingredients and buttermilk are added to keep the cupcakes tender and light.
- To make mini cupcakes, use mini cupcake liners and adjust baking time to 11–13 minutes.
- The frosting can be stored in the refrigerator and gently warmed to spreading consistency if it becomes too firm.
- For a dairy-free variation, substitute with suitable vegan butter, yogurt, and cream cheese alternatives, though texture and flavor may vary.
