Description
Delight in these moist and flavorful Banana Cupcakes topped with a smooth cinnamon cream cheese frosting. Perfectly spiced and naturally sweetened with ripe bananas, these cupcakes make an irresistible treat for any occasion.
Ingredients
Scale
Banana Cupcakes
- 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 and 2/3 cups all-purpose flour, spooned and leveled
- 1 and 3/4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup buttermilk, room temperature (or substitute with half milk and half plain yogurt)
Cinnamon Cream Cheese Frosting
- 1/2 cup unsalted butter, room temperature
- 4 oz block-style cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 3–4 cups powdered sugar, sifted
- 1 tablespoon cream (optional, if needed for consistency)
- Banana chips, for decoration (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with both brown and granulated sugars until the mixture is light and fluffy, ensuring a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture appears even and well combined.
- Incorporate Bananas: Lower the mixer speed and mix in the mashed bananas gently to maintain moisture and flavor without overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
- Combine Dry Ingredients and Milk: Gradually beat half of the dry ingredients into the banana mixture on low speed. Then whisk in the room temperature buttermilk either by hand or using the mixer on low to maintain a smooth batter.
- Add Remaining Flour: Add the rest of the flour mixture and mix just until combined to prevent overworking the batter, which can lead to dense cupcakes.
- Fill Muffin Tin: Spoon the batter into the prepared muffin papers, filling each about 2/3 to 3/4 full. This recipe makes about 12-14 cupcakes.
- Bake: Bake one muffin tin at a time in the center of the oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow cupcakes to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat room temperature butter until fluffy. Add the cream cheese cut into chunks and beat until fully combined and smooth.
- Add Flavorings and Sugar: Turn off the mixer and add 2 cups of powdered sugar, cinnamon, and vanilla extract. Beat on low to start, then gradually add the remaining powdered sugar, about 1/2 cup at a time, until the frosting reaches your desired sweetness and thickness.
- Adjust Consistency: If the frosting is too thick, beat in 1 to 2 tablespoons of cream until smooth and spreadable.
- Frost Cupcakes: Using a piping bag fitted with a 1M tip or a knife, frost the completely cooled cupcakes. Optionally, sprinkle a little extra cinnamon on top and decorate with banana chips for an added touch.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- If you don’t have buttermilk, substitute by mixing equal parts milk and plain yogurt or adding a teaspoon of lemon juice to milk.
- Don’t overmix the batter after adding the flour to keep cupcakes tender.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- The cream cheese frosting can be adjusted in sweetness by gradually adding powdered sugar.
- Banana chips add a nice crunch and decoration but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana cupcakes, cream cheese frosting, cinnamon frosting, easy cupcakes, banana dessert
