Banana Cupcakes with Cream Cheese Frosting is a recipe for banana cupcakes. They’re moist, simple to make and easy to decorate. You can also add strawberries or chocolate chips in the mix if you prefer!
Banana Cupcakes with Cream Cheese Frosting are a delicious and easy-to-make dessert that is perfect for the warm weather. They taste like banana bread without needing to bake, so you can whip them up in no time at all!
Banana Cupcakes with Cream Cheese Frosting is a healthy recipe that will satisfy your sweet tooth. It has banana cupcakes with cream cheese frosting and it’s vegan, gluten-free, and sugar-free.
These fluffy, delicious Banana Cupcakes with tangy cream cheese icing are quick and easy to make. They’ll make your family go wild!
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Something about fruit-filled cupcakes makes me think of springtime.
I want to start making everything from blueberry cupcakes and strawberry cupcakes to these deliciously moist Banana Cupcakes as soon as the weather begins to warm up.
Fortunately, there are plenty of occasions to create and serve these scrumptious Banana Cupcakes between Easter, Mother’s Day brunches, and graduation celebrations.
RECIPE FOR THE PERFECT BANANA CUPCAKE
To be honest, I had no intention of posting these cupcakes the first time I made them. For a brief moment, I pondered baking Banana Crumb Muffins to use up some overripe bananas in our fruit bowl.
But something about Banana Cupcakes felt like a better idea, and I’m pleased I followed my instincts.
These cupcakes were soft and fluffy (due to cake flour instead of all-purpose flour, exactly like funfetti cupcakes) and topped with tangy cream cheese icing.
I’ve made this recipe many times now, and it’s still the finest banana cupcake recipe I’ve ever tried. The banana flavor shines through, making them an excellent complement to any Easter, Mother’s Day, or spring breakfast buffet.
TO MAKE THESE CUPCAKES, FOLLOW THE Instructions BELOW.
Banana Cupcakes are simple to prepare and so delicious that you’ll want to make them again and again.
You’ll need the following Ingredients:
This recipe’s ingredient list is similar to that of Hummingbird Cupcakes, however it requires a few less Ingredients:
- 2 tblsp cake flour 1 cup + 2 tblsp cake flour
- baking powder (1/2 teaspoon)
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon salt (fine)
- 1 teaspoon cinnamon powder
- 1/2 cup softened unsalted butter
- a quarter cup of granulated sugar
- a quarter cup of light brown sugar
- a quarter cup of sour cream
- vanilla extract (two tablespoons)
- 2 eggs, big
- 2 peeled and mashed big ripe bananas
For an extremely light texture, use cake flour instead of all-purpose flour in this recipe. You may absolutely use all-purpose flour; your cupcakes’ crumb will simply be a bit thicker in texture.
You’ll need the following equipment.
You’ll need the following items in addition to measuring cups and spoons:
- An electric hand mixer or a stand mixer with a paddle attachment
- a muffin pan
- Cookie scoop (large) (optional)
I like to use a large cookie scoop (about 3 tablespoons in volume) to scoop the batter into my a muffin pan, but you can use a spoon or small measuring cup as well.
Creating this dish
To make your cupcakes, mix together the dry Ingredients: cake flour, baking powder, baking soda, salt, and cinnamon. Set this aside for now.
Lightly whip the softened butter with both sugars in your mixer until the mixture is light and fluffy. Don’t attempt to hurry this; it will take around 4 minutes.
Mix in the sour cream, vanilla, and eggs until everything is completely blended.
Gradually incorporate the dry Ingredients into the wet. Mix just until mixed, then fold in the mashed bananas until evenly distributed. Make sure you’re not overmixing!
Line the cups of your a muffin pan with paper liners or grease the cups well. Divide the batter evenly between the cups.
Preheat the oven to 350°F and bake the cupcakes for 18-20 minutes. When the tops of the cupcakes are golden brown and a toothpick put into the middle comes out clean, they are done.
Bake cupcakes for 18-20 minutes in a preheated oven, or until golden brown on top and a toothpick inserted in the center comes out clean.
Before icing, transfer the cupcakes to a wire rack to cool fully.
WHAT IS A GOOD BANANA CUPCAKE FROSTING?
There is nothing better than banana cupcakes with cream cheese icing in my opinion. The frosting’s tangy-sweet taste complements the banana in the cupcakes well.
Don’t worry if you’ve never made cream cheese frosting before; I have lots of tips and techniques in my cream cheese frosting recipe page.
You may substitute homemade buttercream frosting or even brown butter frosting instead of cream cheese frosting if you don’t like it.
You can simply frost your cupcakes using an offset spatula, but if you want a more polished appearance, grab some piping bags and a pair of piping tips!
STORAGE ADVICE
You’ll want to keep these cupcakes in the fridge since they’re so moist. It’ll be much more crucial to keep them refrigerated if you use cream cheese icing.
Cover the cupcakes and store them in the refrigerator for up to 4 days (I prefer to use a two-tiered cupcake container).
Is it possible to freeze banana cupcakes?
Your Banana Cupcakes may be frozen before or after icing.
I suggest chilling the cupcakes before frosting them if you intend on freezing the whole batch before serving.
After the cupcakes have fully cooled, store them in a freezer bag with a zip-top closure. Wrap the cupcakes in plastic wrap before putting them in the bag for further protection.
Freeze for up to three months in advance. Allow the cupcakes to come to room temperature before unwrapping and frosting as desired.
To freeze frosted cupcakes, place the cupcakes on a sheet pan or in a a muffin pan within the freezer for a few hours to partially freeze the cupcakes.
Wrap the partly frozen cupcakes in plastic wrap and store them in a freezer bag with a zip-top closure. The icing will be less crushed if the cupcakes are partially frozen beforehand.
Only frosted cupcakes should be frozen for up to a month. Unwrap the cupcakes to thaw them. Allow them to defrost overnight in the refrigerator if they are frosted with cream cheese icing. They may defrost at room temperature if they are buttercream frosted.
Ingredients
- 2 tblsp cake flour 1 cup + 2 tblsp cake flour
- baking powder (1/2 teaspoon)
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon salt (fine)
- 1 teaspoon cinnamon powder
- 1/2 cup softened unsalted butter
- a quarter cup of granulated sugar
- a quarter cup of light brown sugar
- a quarter cup of sour cream
- vanilla extract (two tablespoons)
- 2 eggs, big
- 2 peeled and mashed big ripe bananas
- Topping: cream cheese icing
- Pecans, chopped, as a garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Paper liners should be used to line a 12-cup muffin tray.
- Whisk together the cake flour, baking powder, baking soda, salt, and cinnamon in a medium mixing basin.
- Beat the butter and sugars on medium speed in the bowl of a stand mixer with with the paddle attachment, or in a large mixing basin with an electric mixer, until light and fluffy, approximately 4 minutes.
- Mix in the sour cream, vanilla, and eggs until everything is completely blended.
- Gradually stir in the flour mixture until it is completely incorporated with the butter mixture.
- Fold in the mashed bananas until completely combined, being careful not to overmix.
- Divide the batter amongst the prepared muffin cups using a big cookie scoop (approximately 3 teaspoons).
- Bake cupcakes for 18-20 minutes in a preheated oven, or until golden brown on top and a toothpick inserted in the center comes out clean.
- Before icing the cupcakes, let them cool fully. Serve with chopped pecans as a garnish.
Notes
- You can easily use all-purpose flour for cake flour; your cupcakes’ crumb will simply be a bit thicker in texture.
- Cupcakes may be stored in the refrigerator for up to 3 days. Before serving, let the cupcakes to come to room temperature.
- Unfrosted cupcakes may be frozen for up to 3 months, while frosted cupcakes can be frozen for up to 1 month.
Products to Consider
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Information on nutrition
1 cupcake yields 12 servings. Calories in a single serving: 159 10 g total fat 6g Saturated Fat 0g Trans Fat 4g of unsaturated fat 54 milligrams of cholesterol 138 mg sodium 17 g carbohydrate 1 gram of fiber 13 g sugar 2 g protein
Have you tried this recipe yet?
Please include me in your social media posts! I’m curious to see what you’ve created! @jamiemba
Ingredients
- 8 oz. softened room temperature cream cheese
- 4 tablespoons unsalted butter, room temperature
- 1 pound sifted confectioners’ sugar (about 3 34 cups)
- vanilla extract (two tablespoons)
Instructions
- Cream together cream cheese and butter in the bowl of a stand mixer equipped with the paddle attachment until thoroughly incorporated, approximately 5 minutes, scraping the sides of the basin with a spatula as needed.
- Gradually add the confectioners’ sugar to the mixer on low speed until it is completely integrated and smooth. Mix in the vanilla extract. Turn the mixer to medium and mix for another 5 minutes, scraping the sides and bottom of the bowl as needed with a spatula.
- Frost cooled cupcakes or cake using a piping or spreading tip.
Notes
Keep frosting refrigerated in an airtight container. Allow it come to room temperature before using, preferably by beating it with a mixer for a few minutes before spreading or piping over cakes or cupcakes.
To freeze the frosting, store it in an airtight container with a layer of plastic wrap on top. Freeze for up to three months in advance. Place the frosting jar in the refrigerator for 24 hours to defrost. Allow to come to room temperature before using. Before piping or spreading the frosting over cakes or cupcakes, beat it for a few minutes in a mixer.
Banana Cupcakes with Cream Cheese Frosting are a delicious dessert. These cupcakes are made from bananas, cream cheese and chocolate frosting. Reference: banana cupcakes with chocolate frosting.
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