• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Also The Crumbs Please

  • Recipes
  • Cookbook
  • About
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • Contact
  • Subscribe
×

Home » Dessert Recipes

Banana Cupcakes with Cream Cheese Frosting

Last updated on January 19, 2022Originally published December 18, 201812 CommentsSabine

Jump to Recipe

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 fresh bananas. How to describe them in only four words? Soft, tender, creamy, delicious. By the way, have you tried my salted caramel cupcakes?

Banana Cupcakes with Cream Cheese Frosting on top of a pan

Banana and cream cheese have always been a dream team. These soft and moist Banana Cupcakes are what dreams are made of.

You can eat them as dessert and breakfast.

Picture it: You, waking up in the morning and you are super excited about an extending brunch situation what is about to happen. When it comes to the sweet part of the brunch, you take one of these beauties and take a huge bite. You notice a soft and moist banana cupcake with an intense banana flavor. Topped with a super soft cream cheese frosting. The frosting and the cupcake mix up together in your mouth, and a big bright smile is coming over your face.

Also picture it: You, craving something sweet after lunch or dinner. You grab one of those cupcakes and, well, you know what will happen. You will be super happy about all those flavors and textures mixing up in your mouth and won’t resist grabbing a second one.

Banana Cupcakes Batter in muffin pan

Instructions

The cupcakes are pretty easy to make. You need two bowls and about 10 minutes of active preparation time. Combine flour, baking powder, salt, and cinnamon in one bowl. In another bowl, combine oil, sugar, egg, bananas, and vanilla and mix until fully incorporated. Then alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.

The batter is enough for about 16-17 cupcakes. Make sure that you don’t fill too much batter into the cupcake liners. Fill them about ⅔ – ¾ full that they don’t sink or spill over the sides. The easiest way to fill the batter into the liners is with an ice cream scoop, but it also works with a measuring cup or tablespoon.

The cupcakes are not as airy as white cupcakes. But they are also not that dense as banana muffins. The texture is anywhere in-between but more on the cupcake side.

Baked Banana Cupcakes in muffin pan

Do you know what is actually the difference between using room temperature and cold ingredients? When using room temperature ingredients, they incorporate much easier and more evenly while mixing.

Let the butter come to room temperature for about 30-60 minutes depending on the temperature in your house. You can speed up the process when you place it in a warm place, next to the turned on oven for example.

The butter should be firm but soft and not greasy or melted. This is the reason why I don’t recommend soften the butter in the microwave. It is too risky that the butter melts down or gets greasy.

Not just that you save time and energy when mixing room temperature ingredients, it is also not really exciting to bite into specks of butter or cream cheese when biting into the frosting. It should be smooth and creamy, and you achieve this with room temperature ingredients much faster and easier.

If the consistency of the frosting is too soft or too firm, you can add more powdered sugar or heavy cream. When it is too soft, I suggest adding powdered sugar little by little up to ½ cup. You may want to add a pinch of salt in that case, to cut down the sweetness. When it is too firm, add 1-2 tablespoon of heavy cream to the frosting to lighten it up.

Cream Cheese Frosting

Storage

If you plan to eat the cupcakes at the same and the next day and your house has a temperature of around 70°F/20°C highest, you can store them in an airtight container at room temperature without any problems. However, I prefer storing them in an airtight container in the fridge when I don’t eat them right away. They store well up to 3 days in the fridge.

And if you prefer to eat your cupcakes at room temperature, just place them on the kitchen counter for 30 minutes before serving.

Freezing

In this case, let the cupcakes let cool completely. Then wrap them individually in plastic wrap. Place the wrapped cupcakes in zip-lock bags and remove as much air as possible. They freeze well up to 3 months. To defrost, unwrap the cupcakes and place them on the kitchen counter. They need about 1-2 hours to come to room temperature. Then frost them and serve. However, fresh Banana Cupcakes are always better than frozen ones.

Bitten Banana Cupcakes with Cream Cheese Frosting

More cupcake recipes to try

  • Strawberry Cupcakes
  • Coffee Cupcakes
  • Brownie Cupcakes
  • White Chocolate Cupcakes
  • S'mores Cupcakes
  • Dark Chocolate Orange Cupcakes
  • 4th of July Cupcakes
Two banana cupcakes on a baking tin with a white rose next to them

Banana Cupcakes with Cream Cheese Frosting recipe

5 from 5 votes
Author Sabine Venier
Calories: 369kcal
Servings: 16 cupcakes
Prep 25 minutes
Cook 17 minutes
Total 42 minutes
Print Pin Rate
This recipe is very easy to make. Made from scratch with fresh bananas. Soft, moist, and creamy.

Ingredients
  

banana cupcakes

  • 1+½ cups all-purpose flour (180g)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 large egg
  • ¾ cup granulated white sugar (150g)
  • ½ cup canola or vegetable oil (120ml)
  • 1 cup mashed bananas (300g)
  • 1 vanilla bean
  • â…“ cup buttermilk (80ml)

cream cheese frosting

  • 1 cup butter (226g)
  • 1 cup cream cheese (8oz / 226g)
  • 2 cups powdered sugar (240g)
  • 1 vanilla bean

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 â…” – 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. 
  • Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container in the fridge up to 3 days.

Notes

First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 369kcal
Course Breakfast, Dessert
Cuisine American
Keyword Banana Cupcakes with Cream Cheese Frosting recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« Eggnog Cheesecake with Gingerbread Crust
Strawberry Brownies »

About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. ZOMORELO

    December 11, 2021 at 11:22 am

    5 stars
    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

    Reply
  2. Alisha Ross

    January 22, 2020 at 3:46 am

    5 stars
    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

    Reply
  3. Anastasia

    July 27, 2019 at 7:11 am

    I tried it and its so tasty!!!

    Reply
    • Sabine

      July 29, 2019 at 9:41 am

      I'm happy to hear that! Thanks!

      Reply
  4. Sherri

    April 16, 2019 at 9:53 pm

    Really enjoyed this recipe! I have made them three times now, very delicious! Thanks so much!

    Reply
    • Sabine

      April 19, 2019 at 1:29 pm

      Thank you so much for your feedback, Sherri! I'm super happy that you like the recipe.

      Reply
  5. Alyssa Winters

    February 20, 2019 at 1:31 am

    Hey Sabine, you have shared very nice and delicious post. I will try this recipe once it at my home. thanks and keep sharing!

    Reply
    • Sabine

      February 21, 2019 at 10:50 am

      Thank you so much, Alyssa! I’m glad you like my recipes!

      Reply
      • Michele

        April 20, 2020 at 12:19 am

        5 stars
        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

        April 27, 2020 at 4:48 am

        That sounds absolutely delicious, Michele. I know, they are so addictive!

  6. Mary

    January 31, 2019 at 12:10 am

    Could I use vanilla extract instead of vanilla bean...?

    Reply
    • Sabine

      January 31, 2019 at 12:37 pm

      Yes, replace 1 vanilla bean with 1 tsp vanilla extract.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

More about me →


As seen on

Collage of press logos

Currently trending

  • Tiramisu Cake Recipe
  • The Best Burger Sauce: 6 Ingredient Recipe
  • Oatmeal Raisin Chocolate Chip Cookies
  • Black Forest Cake (Traditional German Recipe)

Sabine's Pick

  • Fried Calamari (Fresh Whole Squid)
  • Homemade Alfredo Sauce Recipe
  • The Best Cheeseburger Recipe
  • How to Cook Air Fryer Hamburgers (Fresh and Frozen)
  • Sacher Torte Recipe
  • Lemon Blueberry Cake
  • Authentic Italian Tiramisu Recipe
  • Easy Blueberry Bread Recipe

News & Updates

  • San Marzano Pizza Sauce (sugar free)
  • Chocolate Easter Eggs Cake
  • Chunky Guacamole (Quick & Easy Recipe)
  • Ground Beef Burritos with Guacamole
  • Banana Walnut Muffins with Streusel Topping
  • Bananas Foster Cake (upside down)

Footer


As seen on

collage of logos from brands which featured also the crumbs please

  • Accessibility Statement
  • Privacy Policy
  • Contact

Copyright © 2022 Also The Crumbs Please

 

Loading Comments...