Banana Cupcakes with Cream Cheese Frosting
Delicious and moist banana cupcakes topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
For the Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs (room temperature)
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- ½ cup buttermilk (room temperature)
- 1 cup mashed ripe bananas (about 2 ½ bananas)
For the Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set it aside.
- In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a mixer, use the paddle attachment to beat the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the eggs one at a time, mixing until combined. Then, add the sour cream and vanilla, mixing until just combined.
- Pour in the buttermilk and mashed bananas, and mix on low until just combined, scraping down the bowl a few times.
- Add the dry ingredients and mix on low until smooth.
- Use a cookie scoop or a spoon to fill the cupcake liners about 2/3 of the way full.
Baking
- Bake for 18-20 minutes or until the cupcakes spring back when lightly pressed. Allow them to cool completely before frosting.
Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter until smooth.
- Add vanilla and salt, then mix well.
- Gradually add powdered sugar, mixing until creamy and well combined.
Serving
- Once the cupcakes are frosted, serve them immediately or store them in an airtight container.
Notes
Use ripe bananas for best flavor. Don’t overmix the batter to keep cupcakes fluffy. For variations, consider adding chocolate chips or nuts.