Banana Cupcakes with Cream Cheese Frosting. Light, fluffy, super moist with a classic banana flavor and topped with cream cheese frosting -this recipe is banana cupcakes are perfection
Print

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
Course Dessert
Prep Time 45 minutes
Cook Time 16 minutes
Total Time 1 hour 1 minute
Servings 14 -16 cupcakes
Calories 337kcal
Author Fiona Dowling

Ingredients

For the Cupcakes

  • 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

For the Cream Cheese Frosting

  • 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

Instructions

For the Banana Cupcakes

  • 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. 

For The Cream Cheese Frosting

  • 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. 

Notes

**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

Nutrition

Calories: 337kcal