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Home » Dessert Recipes

Banana Cupcakes with Cream Cheese Frosting

Last updated on August 22, 2022Originally published December 18, 201812 CommentsSabine

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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?

two cupcakes with frosting sitting on an inverted loaf pan with a white rose next to it

Step-by-step video tutorial

Jump to:
  • Step-by-step video tutorial
  • What bananas are best for cupcakes?
  • Expert tips for success
  • Storing and freezing instructions
  • More cupcake recipes to try
  • Recipe

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 â…” - ¾ full so they don't sink or spill over the sides.
muffin pan lined with cupcake liners filled with cupcake batter
baked cupcakes in a muffin pan

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

two cupcakes with frosting sitting on an inverted loaf pan with a white rose next to it

Banana Cupcakes with Cream Cheese Frosting recipe

5 from 6 votes
Author Sabine Venier
Calories: 373kcal
Servings: 16 cupcakes
Prep 30 minutes
Cook 17 minutes
Total 47 minutes
Print Pin Rate
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. 

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 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.

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
Course Breakfast, Dessert
Cuisine American
Keyword banana cupcakes, 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 (with fresh strawberries and ganache) »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

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

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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