Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting cover

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Banana Cupcakes with Cream Cheese Frosting

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Ingredients

Warning0 allergens identified

Banana Cupcakes with Cream Cheese Frosting

3 bananas(medium, mashed well)

½ cup unsalted butter(softened, for cake)

½ cup light brown sugar(packed)

½ cup granulated sugar

1 tsp vanilla extract(for cake)

¼ cup sour cream

2 large eggs

2 cups all purpose flour

½ tsp cinnamon

1 tsp baking powder

½ tsp baking soda

½ tsp salt(for cake)

½ cup buttermilk

12 ounces cream cheese(softened)

4 ounces unsalted butter(softened, for frosting)

3 cups powdered sugar

2 teaspoons vanilla extract(for frosting)

⅛ tsp salt(for frosting)

Instructions

Preheat the oven to 350°F.

Line a 12-cup and a 6-cup cupcake pan with paper liners and set aside.

Place the bananas, butter, brown sugar, granulated sugar, and vanilla in a large mixing bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed until smooth, about 1 minute. Add the sour cream and eggs, and continue to beat until the mixture is light and fluffy, about 1 minute.

Sift the flour, cinnamon, baking powder, baking soda, and salt into the bowl. Beat the mixture on low until the ingredients begin to come together. Slowly pour in the buttermilk and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake the cupcakes on middle rack of oven until a toothpick inserted in the center comes out clean, 18-21 minutes.

Check to see that cupcakes are done. Remove from oven or add time as needed.

Allow the cupcakes to cool completely to room temperature before frosting.

While the cupcakes cool, make the frosting. Place the cream cheese and butter in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy.

Add the powdered sugar in two additions, beating on low speed after each, until the sugar is fully incorporated into the cream cheese mixture. Add the vanilla extract and salt. Continue beating on medium-high speed until the frosting is light and fluffy, 2-3 minutes.

Pipe or spread the frosting onto the cooled cupcakes. Refrigerate until ready to serve.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Use Overripe Bananas for Maximum Moisture 🍌
Select bananas with brown spots or completely brown skin, as they have higher sugar content and natural moisture that creates exceptionally tender cupcakes without drying out.
Room Temperature Ingredients for Perfect Crumb 🌡️
Bring cream cheese, butter, eggs, and buttermilk to room temperature before mixing to ensure smooth emulsification and a uniformly moist, tender crumb structure.
Sour Cream Technique for Extra Moisture 🥄
Reserve 2 tablespoons of sour cream to swirl into the batter at the very end to create pockets of extra moisture and tang that won't affect the rise.
Chill Cream Cheese Frosting Before Piping ❄️
Refrigerate the finished frosting for at least 30 minutes before piping to achieve clean, defined peaks and prevent the frosting from melting or sliding off warm cupcakes.
Don't Overmix the Batter After Adding Flour 🧈
Fold in the flour mixture gently until just combined to avoid developing gluten, which creates tough, dense cupcakes instead of the tender crumb you're aiming for.