Banana Cupcakes with Cinnamon Cream Cheese Frosting
Prep time
Cook time
Total time
These perfectly sweet banana cupcakes are topped with a soft cinnamon cream cheese frosting. It's time to say goodbye to banana bread and hello to cupcakes!!!
Yield: 18 cupcakes
  • ½ c. unsalted butter, room temperature
  • 1 c. granulated sugar
  • ¼ c. brown sugar
  • 2 eggs + 1 egg white, room temperature
  • 1½ c. very ripe banana, mashed (about 3 large bananas)
  • 2 tsp. vanilla extract
  • ½ c. buttermilk
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¾ tsp. salt
  • Cinnamon Cream Cheese Frosting:
  • 3 c. powdered sugar
  • ½ c. (1 stick) butter, room temperature
  • 8 oz. (1 block) original cream cheese, room temperature for 30 minutes
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degrees. Line two standard size muffin pans with 18 liners, set aside.
  2. In the bowl of a stand mixer, combine the butter and sugars together, beat on high until light and fluffy, about 2-3 minutes. Add the eggs (and white) one at a time, mixing after each addition, then add the vanilla and mashed bananas, beating just until combined.
  3. In a medium size mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. With the mixing speed on low, gradually alternate adding the dry ingredients and the buttermilk. Mix until no large flour pockets remain, but taking care not to overmix the batter. It's ok if the batter is slightly lumpy.
  4. Using a spoon or a large scoop (I like my #20 scoop), divide the batter between the lined wells. Place in the oven and bake for 18-22 minutes or until the tops spring back. Remove and allow to cool while preparing the frosting.
  5. To prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla extract, and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 20 minutes or until cupcakes have completely cooled.
  6. To assemble the cupcakes, spread a generous layer of frosting over top the cooled cupcakes. You can also pipe the frosting on top too. Garnish with a dusting of cinnamon or a slice of banana (both of which are completely optional).
-Chocolate chips, chopped candy, fruit or nuts can easily be added to the batter of this recipe. I'd suggest adding only ¼ tsp. of cinnamon to the cupcake recipe if using any of these additions.

Recipe source: adapted from Sally's Baking Addiction & Life Made Simple
Recipe by Life Made Simple at