Banana Cupcakes with Cream Cheese Frosting

Homemade banana cupcakes with cream cheese frosting are the perfect dessert for any occasion. These cupcakes are soft, moist, and bursting with real banana flavor. Each bite delivers a delicious combination of fluffy banana cake and tangy cream cheese frosting that will have everyone coming back for seconds. Whether you’re baking for a birthday, brunch, or just a cozy treat at home, this recipe will quickly become a favorite.

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

1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners and set aside.
2. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt.
3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until just combined.
5. Stir in the buttermilk and mashed bananas, mixing on low speed until incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
6. Gradually add the dry ingredients to the wet mixture, mixing on low until smooth.
7. Fill cupcake liners about ⅔ full with batter. Bake for 18–20 minutes or until the tops spring back when lightly pressed. Allow to cool completely before frosting.

To Make the Cream Cheese Frosting:

1. In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add the vanilla extract and salt, mixing until combined.
3. Gradually add the powdered sugar, mixing on low until incorporated, then increase to medium speed and beat until smooth and fluffy.
4. Pipe or spread the frosting onto cooled cupcakes.

Serving and Storage Tips

• Serving: These banana cupcakes taste best when served at room temperature. The cream cheese frosting softens slightly, creating the perfect creamy texture that melts in your mouth.
• Chilling: If you’ve just frosted them, chill for 20–30 minutes before serving to help the frosting set.
• Storage: Store cupcakes in an airtight container in the refrigerator for up to 4–5 days to maintain freshness.
• Room Temperature Option: If your kitchen is cool, you can leave them covered on the counter for up to 24 hours.
• Freezing Unfrosted Cupcakes: Wrap each cupcake tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before frosting.
• Freezing Frosted Cupcakes: Flash freeze for 1 hour until the frosting is firm, then wrap and store for up to 1 month.
• Reheating: Warm unfrosted cupcakes in the microwave for 10 seconds for that just-baked softness.
• Decorating Tip: Add crushed nuts, banana slices, or a drizzle of caramel sauce just before serving for a bakery-style finish.
• Avoid Moisture: Always cool cupcakes completely before frosting to prevent condensation and soggy tops.
• Perfect Pairing: Enjoy with coffee, milk, or a scoop of vanilla ice cream for a delicious dessert experience.

Variations

1. Banana Nut Cupcakes: Add ½ cup chopped walnuts or pecans to the batter for a satisfying crunch.
2. Chocolate Chip Banana Cupcakes: Stir in ½ cup mini chocolate chips for a sweet twist.
3. Banana Coconut Cupcakes: Mix in ½ cup shredded coconut for a tropical flair.
4. Peanut Butter Banana Cupcakes: Swirl ¼ cup creamy peanut butter into the batter before baking for a rich flavor.
5. Banana Caramel Cupcakes: Drizzle caramel sauce over the frosting or fill the center with caramel for indulgence.
6. Banana Pecan Spice Cupcakes: Add chopped pecans and a pinch of nutmeg for a warm, cozy taste.
7. Banana Strawberry Cupcakes: Fold in small diced strawberries or top with strawberry puree.
8. Banana Mocha Cupcakes: Add 1 tablespoon instant coffee granules to the batter for a coffee kick.
9. Banana Oat Cupcakes: Replace ¼ cup of flour with oats for a hearty breakfast-style treat.
10. Maple Banana Cupcakes: Replace vanilla with maple syrup and drizzle more on top for a fall favorite.
11. Banana Toffee Crunch Cupcakes: Add ½ cup toffee bits for a sweet, crunchy texture.
12. Banana Cinnamon Swirl Cupcakes: Add a cinnamon-sugar swirl in the middle of the batter before baking.
13. Banana Lemon Cupcakes: Add lemon zest to the frosting for a bright, citrusy contrast.
14. Double Banana Cupcakes: Add banana extract to the batter for extra banana intensity.
15. Banana Cheesecake Cupcakes: Add a small spoonful of cheesecake batter to the center before baking for a creamy surprise.

FAQs

1. Can I use frozen bananas? Yes, just thaw and drain them before mashing to remove excess liquid.
2. Can I make this recipe without buttermilk? Yes, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
3. Can I turn this into a banana cake instead of cupcakes? Absolutely. Pour the batter into a 9×13-inch pan and bake for 30–35 minutes.
4. Can I use whole wheat flour? You can replace half of the all-purpose flour for a denser, healthier texture.
5. Can I make these cupcakes vegan? Use plant-based butter, flax eggs, and non-dairy milk with vinegar for similar results.
6. What can I use instead of sour cream? Greek yogurt is a great substitute that keeps cupcakes moist.
7. Why did my cupcakes sink in the middle? This can happen if you overmix the batter or open the oven door too early.
8. How do I make the frosting less sweet? Reduce powdered sugar to 3 cups and add a little more cream cheese for balance.
9. Do I need to refrigerate frosted cupcakes? Yes, because of the cream cheese frosting.
10. Can I prepare these cupcakes ahead of time? Yes, bake and store unfrosted cupcakes for up to 2 days before frosting.

These banana cupcakes with cream cheese frosting are everything you love about banana bread transformed into a light and decadent dessert. The combination of moist banana cake and tangy-sweet frosting makes them irresistible. Perfect for potlucks, parties, or simple family treats, these cupcakes stay soft for days and taste even better after chilling.

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