Banana Cupcakes with Cream Cheese Frosting Recipe

Banana cupcakes with cream cheese icing topped with dusted cinnamon and banana slices on a wooden board.

5 from 1 vote

Banana Cupcakes with Cream Cheese Frosting Recipe

Moist, tender Banana Cupcakes with Cream Cheese Frosting are filled with sweet banana flavor, a hint of cinnamon, and a creamy swirl of frosting that feels light but satisfying.

Prep Time15

Cook Time18

Total Time33

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 311kcal

Author: Andrea

Ingredients

1/2 cup unsalted butter room temperature
1 cup granulated sugar
1/4 cup brown sugar
2 eggs + 1 egg white room temperature
1 1/2 cup very ripe banana mashed (about 3 bananas)
2 teaspoon vanilla extract
1/2 cup buttermilk
2 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt

Cinnamon Cream Cheese Frosting

3 cup powdered sugar
1/2 cup (1 stick) butter room temperature
8 oz (1 block) original cream cheese room temperature for 30 minutes
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two standard-sized muffin pans with 18 cupcake liners, then set aside.
In the bowl of a stand mixer, combine the butter and sugars, then beat on high until light and fluffy, about 2–3 minutes. Add the eggs (and egg white) one at a time, mixing after each addition. Add the vanilla and mashed bananas, beating just until combined.
In a medium-sized 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, taking care not to overmix the batter. It's okay if the batter is slightly lumpy.
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.
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 and 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 the refrigerator to chill for at least 20 minutes, or until the cupcakes have completely cooled.
To assemble the cupcakes, spread a generous layer of frosting over the cooled cupcakes. You can also pipe the frosting on top. Garnish with a dusting of cinnamon or a slice of banana (both of which are completely optional).

Notes

-Chocolate chips, chopped candy, fruit, or nuts can easily be mixed into the batter. I recommend using only ¼ teaspoon of cinnamon in the cupcake batter if adding any of these extras.

STORE Banana Cupcakes Cream Cheese Icing in an airtight container in the refrigerator for up to 4–5 days once cooled and frosted. For best taste, bring them to room temperature before serving. To FREEZE, place unfrosted cupcakes in a single layer in a freezer-safe container and freeze for up to 2 months.

Thaw in the refrigerator overnight, then frost fresh when ready to serve. If you freeze frosted cupcakes, wrap them individually and thaw them in the fridge. To REHEAT, let them sit at room temperature until softened; no oven or microwave needed.

Nutrition