Print
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

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 337 kcal

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

  1. Preheat the oven to 350F. Line two muffin tins with muffin papers. 

  2. In a large bowl beat the butter and sugars until light and fluffy. Add in the eggs and vanilla and continue mixing until combined. 

  3. Turn down the mixer to low and mix in the mashed bananas.

  4. In a separate bowl, whisk together the cake flour, baking powder, cinnamon and salt. 
  5. Gently mix the flour mixture into the banana mixture. Then beat in the milk. 

  6. Fill each muffin cavity about 2/3 to 3/4 full.

  7. Bake in your preheated oven for about 15-18 minutes until an inserted tooth pick comes out clean. 

For The Cream Cheese Frosting

  1. In large bowl beat together the cream cheese & butter with an electric mixer until combined. 

  2. 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. 

  3. 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. 

  4. Frost the cupcakes either using a piping bag or smearing the icing with a knife. Optionally, decorate with dried banana chips. 

Recipe 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