Dessert

Banana Cupcakes with Cream Cheese Frosting Recipe

ByMarina Montclair April 19, 2026April 19, 2026

Introduction

These Banana Cupcakes with Cream Cheese Frosting are moist, flavorful, and perfect for any occasion. Made with ripe bananas and a hint of cinnamon, they offer a comforting taste that pairs beautifully with a smooth, tangy cream cheese frosting. Whether for a snack or dessert, these cupcakes are sure to please.

Four light brown cupcakes sit on a silver cooling rack over white paper on a white marbled surface. Each cupcake has a soft, swirled layer of creamy beige frosting on top, sprinkled lightly with cinnamon, and a dried banana chip is placed upright at the center of each frosting swirl. The cupcakes are wrapped in white paper liners. In the blurry background, there is a clear glass filled with milk and another cupcake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (softened to room temperature)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup mashed bananas (about 2-3 very ripe bananas)
1 2/3 cups all-purpose flour (spooned and leveled)
1 3/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup buttermilk (room temperature)
1/2 cup unsalted butter (room temperature, for frosting)
4 oz block-style cream cheese (room temperature)
1 teaspoon vanilla extract (for frosting)
1/2 teaspoon cinnamon (for frosting)
3-4 cups powdered sugar (sifted)
1 tablespoon cream (if needed, for frosting)
Banana chips (optional, to decorate)

Instructions

Step 1: Preheat the oven to 350°F. Line a muffin tin with muffin papers.
Step 2: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Beat in the eggs and vanilla extract until the mixture is well combined.
Step 4: Reduce mixer speed to low and mix in the mashed bananas.
Step 5: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Step 6: With the mixer on low, add about half of the dry ingredients to the banana mixture and mix briefly.
Step 7: Whisk in the buttermilk by hand or with the mixer on low speed.
Step 8: Add the remaining dry ingredients and mix just until combined—avoid overmixing.
Step 9: Spoon batter into the muffin tin, filling each cup about two-thirds to three-quarters full. You should get 12 to 14 cupcakes.
Step 10: Bake one muffin tin at a time in the center of the oven for 17-20 minutes, or until a toothpick inserted comes out clean.
Step 11: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Step 12: For the frosting, beat the room temperature butter in a large bowl until fluffy.
Step 13: Add the cream cheese chunks and beat until smooth and combined.
Step 14: Turn off the mixer and add 2 cups powdered sugar, cinnamon, and vanilla extract. Mix on low speed until combined.
Step 15: Gradually beat in the remaining powdered sugar, about half a cup at a time, until the frosting is sweet and thick enough.
Step 16: If the frosting is too thick, add 1 tablespoon of cream and beat until smooth.
Step 17: Frost the cooled cupcakes using a piping bag or a knife. Optionally, sprinkle extra cinnamon and top with a banana chip.

Tips & Variations

For a buttermilk substitute, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
Use very ripe bananas for the best natural sweetness and moisture in the cupcakes.
Add chopped walnuts or pecans to the batter for added texture and flavor.
If you prefer a lighter frosting, reduce the powdered sugar and add a little more cream for a softer consistency.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. The cupcakes (without frosting) can be kept at room temperature in an airtight container for 1-2 days or frozen for up to 2 months. Thaw frozen cupcakes completely before frosting.

How to Serve

The image shows four light brown cupcakes lined up on a silver wire cooling rack placed over crumpled white paper, all set on a white marbled surface. Each cupcake is topped with a thick swirl of creamy light beige frosting sprinkled lightly with specks of cinnamon. On the top of each swirl, there is a golden-yellow banana chip standing upright. In the blurred background, there is a clear glass of milk against a soft blue backdrop. One banana chip lies next to the cooling rack on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well as long as they are fully thawed and mashed before adding to the batter. They may add extra moisture, so drain any excess liquid if necessary.

What if I don’t have buttermilk?

You can easily make a substitute by combining 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Let it sit for about 5 minutes until it curdles; then use it as directed in the recipe.