Name: Banana Cupcakes with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened to room temperature); 1/2 cup brown sugar (packed); 1/4 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 3/4 cup mashed bananas (about 2-3 very ripe bananas); 1 and 2/3 cups all-purpose flour (spooned and leveled); 1 and 3/4 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup buttermilk milk (room temperature); 1/2 cup unsalted butter (room temperature); 4 oz block-style cream cheese (room temperature); 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 3-4 cups powdered sugar (sifted); 1 tablespoon cream (if needed); banana chips (to decorate, optional)

Ingredients

1/2 cup unsalted butter (softened to room temperature)

1/2 cup brown sugar (packed)

1/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3/4 cup mashed bananas (about 2-3 very ripe bananas)

1 and 2/3 cups all-purpose flour (spooned and leveled)

1 and 3/4 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup buttermilk (room temperature; see recipe substitution below)

1/2 cup unsalted butter (room temperature, for frosting)

4 oz block-style cream cheese (room temperature)

1 teaspoon vanilla extract (for frosting)

1/2 teaspoon cinnamon (for frosting)

3-4 cups powdered sugar (sifted)

1 tablespoon cream (if needed, for frosting)

Banana chips (optional, to decorate)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2: In a large bowl, beat the butter and both sugars together until light and fluffy.

Step 3: Add the eggs and vanilla extract, beating until the mixture is smooth and even.

Step 4: Lower the mixer speed and mix in the mashed bananas thoroughly.

Step 5: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.

Step 6: Gradually beat half of the dry ingredients into the butter mixture on low speed.

Step 7: Stir in the buttermilk, either by hand or with the mixer on low speed.

Step 8: Add the remaining dry ingredients and mix just until combined; avoid overmixing.

Step 9: Spoon the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full (makes 12-14 cupcakes).

Step 10: Bake one muffin tin at a time on the oven’s middle rack for 17-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 11: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 12: For the frosting, beat the butter in a large bowl until fluffy.

Step 13: Add the cream cheese cut into chunks and beat until fully combined and smooth.

Step 14: Turn off the mixer and add 2 cups of powdered sugar along with cinnamon and vanilla extract. Beat on low to combine.

Step 15: Gradually add the remaining powdered sugar about 1/2 cup at a time, beating until you reach your desired sweetness and consistency.

Step 16: If the frosting feels too thick, beat in a tablespoon or two of cream to loosen it.

Step 17: Frost the cooled cupcakes with a piping bag or spread with a knife. Optionally, sprinkle a little extra cinnamon and top each with a banana chip for decoration.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture in the cupcakes.

If you don’t have buttermilk, substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.

For a nutty twist, fold in 1/2 cup chopped walnuts or pecans to the batter before baking.

To make the frosting lighter, whip it longer or add a little whipped cream on top.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for about 5 minutes to curdle before mixing into the batter.

How do I get the cream cheese frosting to be smooth and not runny?

Ensure the butter and cream cheese are at room temperature before beating, and add the powdered sugar gradually. If the frosting becomes too soft, chill it briefly in the refrigerator before using or add a little more powdered sugar to thicken.