These super delicious banana cupcakes are topped with irresistible cream cheese frosting and are very easy to make. They are made from scratch with lots of mashed bananas. By the way, have you tried my salted caramel cupcakes?
Step-by-step video tutorial
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What bananas are best for cupcakes?
Overripe, brown bananas work best in cupcakes because they add a strong, sweet banana flavor to the muffins. Brown bananas may not be pleasant to eat because of the fermented taste, but they are great for cupcakes or banana bread. If you only have fresh yellow bananas, you can quickly ripen them by baking them in the oven at 300°F (149°C) for about 30-40 minutes until black and soft. Let them cool to room temperature before using them in this recipe.
Expert tips for success
- Buttermilk makes the cupcakes extra soft and tender. However, if you don't have buttermilk available, this recipe works with milk as well.
- Measure the weight/volume of the bananas you're using for the batter rather than sticking to a specific number of bananas for consistent results every time.
- Be careful not to fill the muffin cases with too much batter. Fill them about ⅔ - ¾ full so they don't sink or spill over the sides.
Storing and freezing instructions
- Storing: Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.
- Freezing: Wrap in plastic wraps individually and place in freezer bags or containers. Freeze for up to 3 months. To thaw, unwrap and place on the counter for 1-2 hours.
More cupcake recipes to try
- Coffee Cupcakes
- Brownie Cupcakes
- White Chocolate Cupcakes
- S'mores Cupcakes
- Dark Chocolate Orange Cupcakes
Recipe
Banana Cupcakes with Cream Cheese Frosting recipe
Calories: 373kcal
Servings: 16 cupcakes
These super delicious banana cupcakes are topped with irresistible cream cheese frosting and are very easy to make. They are made from scratch with lots of mashed bananas.Â
Ingredients
banana cupcakes
- 1 ½ cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 large egg
- ¾ cup granulated white sugar
- ½ cup canola or vegetable oil
- 1 â…“ cups mashed bananas
- 1 teaspoon vanilla extract
- â…“ cup buttermilk
cream cheese frosting
- 1 cup unsalted butter, at room temperature
- 1 cup cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 16-17 cupcake liners (this recipe yields 16-17 cupcakes - I got 16 cupcakes). Set aside.
- Cupcakes: In a medium-sized bowl, stir flour, baking powder, salt, and cinnamon to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, combine egg, sugar, oil, bananas, and vanilla and stir to combine. Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients. Spoon batter into the liners and fill about ⅔ – ¾ full that your cupcakes don't sink or spill over the sides. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
- Frosting: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter until soft and creamy. Add cream cheese and stir until smooth and creamy, about 1-2 minutes. Sift in powdered sugar and add vanilla and mix until combined and creamy. If the frosting is too soft, add more powdered sugar little by little (up to ½ cup). If it is too firm, add 1-2 tablespoon of heavy cream to lighten it up. When adding more powdered sugar, you may want to add a pinch of salt to cut down the sweetness.Â
- Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container in the fridge up to 3 days.
Video
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Nutrition
Calories: 373kcalCarbohydrates: 38gProtein: 3gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 57mgSodium: 130mgPotassium: 148mgFiber: 1gSugar: 27gVitamin A: 579IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Did you make this recipe?Leave a feedback and rate this recipe!
ZOMORELO
This is one of the best recipes I've tried so far. thank you for this gift!!! I also loved the fact that you were so kind to share simple, but exact measurements. in my case I had to use 8 bananas that were about to go bad, so with your help, it was so simple.
keeping this one, for sure. THANK YOU
Alisha Ross
I made your rhubarb bread doing the oats in my mini food processor. I’d love to try that with a new Wonder Mill! ? The recipe was awesome, so much better than any other rhubarb bread I’ve made in the past. Thank you!
Regards
Ross Alisha
Anastasia
I tried it and its so tasty!!!
Sabine
I'm happy to hear that! Thanks!
Sherri
Really enjoyed this recipe! I have made them three times now, very delicious! Thanks so much!
Sabine
Thank you so much for your feedback, Sherri! I'm super happy that you like the recipe.
Alyssa Winters
Hey Sabine, you have shared very nice and delicious post. I will try this recipe once it at my home. thanks and keep sharing!
Sabine
Thank you so much, Alyssa! I’m glad you like my recipes!
Michele
I did a few tweaks and my family couldn't.stop eating them!
Used half coconut flour
Substituted monkfruit instead of sugar
Added 1/2 tsp. Baking soda
Added one.extra.banana
For the icing
Used nufesel 1/3 less fat cream cheese
Used monk fruit powder instead of regular powdered sugar
Dash of salt
They were super moist. And sorta healthy
Sabine
That sounds absolutely delicious, Michele. I know, they are so addictive!
Mary
Could I use vanilla extract instead of vanilla bean...?
Sabine
Yes, replace 1 vanilla bean with 1 tsp vanilla extract.