These banana cupcakes with cream cheese frosting have the perfect banana flavor and a moist, fluffy cupcake crumb. Then top them off with cream cheese frosting and you’ve found the perfect banana cupcake recipe.
On Sunday night I had brown bananas on the counter and I was craving something delicious. My go-to for bananas is usually banana bread or banana muffins. But I wanted cake. I wanted frosting. And I wanted the satisfaction of having my cake and eating it too.
So it was time to summon the baking gods and turn those brown bananas into greatness.
Light, fluffy, super moist banana cupcakes with cream cheese frosting greatness. The type of greatness in cupcake form that makes your Sunday night go from drab to fab. That makes you forget that mundane Monday is coming.
These banana cupcakes are just that great.
For the Banana Cupcakes
The cupcakes have that perfect flavor that reminds you of banana bread, but they still have the texture of a cupcake. I was worried that they’d either be too heavy or they’d only have a slight banana taste. But no – I found banana cupcake bliss.
Here’s the rundown of the recipe:
- Beat together the butter and sugars until fluffy. This gives that light and fluffy cupcake texture.
- Then mix in the eggs and vanilla, followed by the mashed bananas.
- Whisk together the flour, cinnamon, baking powder and salt. Doing this first helps to combine everything without over mixing the batter.
- With the mixer on low – mix in the flour mixture, then last but not least – add in the milk.
- Spoon the batter into your lined muffin pan and we’re ready to bake.
That classic banana bread taste comes from using very brown bananas, lots of vanilla and adding some cinnamon to your batter.
Then we’re using cake flour to get a light and delicate cupcake crumb. I realize using cake flour….. is a bit of a pain shall we say. But, you can make your own!! You can substitute cake flour using corn starch and all-purpose flour (see the notes of the recipe). Hurray for less grocery trips! Or if you’re in a pinch – I’ve made them with all purpose flour before too. Just make sure to sift it really well first.
For the Cream Cheese Frosting
To finish it all off – cream cheese frosting! MY FAVORITE!!!!! What could be more delicious?? I love the slight tang of the cream cheese, and it pairs so deliciously with the banana.
Make sure to use real butter and full-fat brick style cream cheese for extra creamy frosting that’s completely pipeable.
If you prefer a less sweet frosting – I’d use 1/2 cup to 1 cup less powdered sugar. With less powdered sugar the frosting might not be quite thick enough to pipe, but completely delicious either way.
I made these cupcakes just because – but they’d definitely be great for a BBQ, birthday party or for any banana bread lover. The banana flavor pairs perfectly with the tangy, creamy cream cheese frosting.
And if you’re a big banana bread fan, or just looking for something other than chocolate or vanilla cupcakes – make sure to try these banana cupcakes with cream cheese frosting.
These Banana Cupcakes with Cream Cheese Frosting are light, fluffy, super moist with a classic banana flavor and topped with cream cheese frosting - this recipe is banana cupcakes are perfection
- 6 tablespoons unsalted butter , softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3/4 cup mashed bananas , about 2-3 very ripe, small bananas
- 1/3 cup milk , room temperature (buttermilk preferred)*
- 1 and 1/2 cups cake flour**
- 1 and 3/4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt , to taste
- 1/2 cup unsalted butter , room temperature
- 4 oz block-style cream cheese , room temperature
- 1 teaspoon vanilla extract
- 3-4 cups icing sugar , sifted
- 1 tablespoon cream
Preheat the oven to 350F. Line two muffin tins with muffin papers.
In a large bowl beat the butter and sugars until light and fluffy. Add in the eggs and vanilla and continue mixing until combined.
Turn down the mixer to low and mix in the mashed bananas.
- In a separate bowl, whisk together the cake flour, baking powder, cinnamon and salt.
Gently mix the flour mixture into the banana mixture. Then beat in the milk.
Fill each muffin cavity about 2/3 to 3/4 full.
Bake in your preheated oven for about 15-18 minutes until an inserted tooth pick comes out clean.
In large bowl beat together the cream cheese & butter with an electric mixer until combined.
Turn down the mixer to low speed and add in the powdered sugar about 1/2 cup at a time until the desired sweetness level is reached.
If the icing is too thick, add a tablespoon or two of cream. Then turn the mixer up to medium-high speed and beat for 15 seconds.
Frost the cupcakes either using a piping bag or smearing the icing with a knife. Optionally, decorate with dried banana chips.
**1 and 1/2 cups of cake flour can be made by measuring 1 and 1/2 cups of all-purpose flour into a bowl. Remove 3 tablespoons of flour. Then add 3 tablespoons of cornstarch and whisk to combine