These banana cupcakes with cream cheese frosting will have people begging you for that secret recipe. Extremely moist and bursting with the perfect amount of banana flavor, this dessert is addicting to say in the least.
Top these banana cupcakes with a delectable, homemade cream cheese frosting and you’ve hit the motherload of banana recipes.
I’ve always had a slight (very large) obsession with cupcakes. At one point, I wanted to be a cupcake expert with all the bells and whistles. Although I took some classes, I don’t think I became the renowned cupcake lady, but I can still throw together some mean cupcakes.
During one of these classes I mentioned, we made a banana cupcake recipe and I was head over heels for it. I had a few ideas for changing it up, which is how these banana cupcakes with cream cheese frosting came to fruition.
How To Make Banana Cupcakes
Prep – Preheat the oven to 350 degrees and fill a cupcake tin with liners.
Make the batter – In a large bowl, sift together all the dry ingredients except the sugar. In another bowl, cream together the butter and sugar. In yet another bowl, mash the bananas using a fork or food processor. Combine all three bowls together and mix until just combined. Spoon batter into the prepared tin and bake for 20 minutes or until cooked through.
Make the frosting – In a large bowl, mix the cream cheese and butter for a few minutes or until smooth and well combined. Add the rest of the ingredients and mix for another few minutes or until well combined.
Serve and enjoy – Once the cupcakes are cooled, place the frosting in a piping bag, and frost the cupcakes as desired. Serve and enjoy!
Top Tips and Recipe Variations
- Storage – Store in an airtight container for up to 4 days. Freeze without frosting in an airtight container for up to 3 months. These can be frozen with the frosting, but the reheating process isn’t as smooth and successful.
- Eat without frosting – These cupcakes are so good that you can skip the frosting aspect if desired. Of course, the frosting adds a delicious component, so I like adding it, but I will eat them plain from time to time as well.
- Add nuts – If you enjoy a little bit of crunch with your banana dessert, you can add walnuts or pecans to the batter. Make sure they’re chopped and about ½ a cup will do.
- Don’t overmix – Be careful to not overmix your batter as this could make it too thin. The best consistency is when all the ingredients are just combined – stop there and your batter should be perfect.
- Cool completely before frosting.
- Garnish Ideas – If you would like to add a garnish with the frosting, you can always use sliced bananas. Other options are chopped walnuts, chopped pecans, a sprinkle of cinnamon, etc.
How Do I Make My Cupcakes Look Professional?
There are a couple of ways to help make your cupcakes look professional. First, make sure you put the same amount of batter in each cupcake cavity, this will help the cupcakes come out the same size.
However, the best way to make them look professional is to do a stellar frosting job. If you use the right frosting tip and correct frosting, this should be a pretty simple step.
Even though cupcakes are small, the larger frosting tips are more suited for them. Using frosting that isn’t too thin and sits up well on its own is also a vital aspect of making them look perfect.
Are Banana Cupcakes Healthy?
Although bananas are high in fiber and low in calories do keep in mind that this is a traditional cupcake recipe made with sugar and cake flour. Enjoy these cupcakes in moderation.
Can I Use All-Purpose Flour Instead Of Cake Flour?
I highly recommend using cake flour for this banana cupcake recipe. However, you may make your own cake flour by removing two tablespoons of the all-purpose flour and replacing it with cornstarch. Then sift the flour twice using a sieve.
Once you give these banana cupcakes a try, you will never want to make any other banana desserts.
More Cupcake Recipes:
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
- 1 cup unsalted butter
- 3 eggs
- 2 1/2 cups sugar
- 1 1/2 cups buttermilk
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 3 bananas pureed
- 3 cups cake flour
- 1 tsp vanilla extract
Cream Cheese Frosting
- 1/2 cup unsalted butter
- 8 ounces cream cheese
- 3 cups powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- Bake the oven to 350 degrees
- Sift the cake flour, baking powder, baking soda, and salt, set aside
- Mash the bananas using a fork or food processor
- Mix the softened unsalted butter and sugar for about 1 minutes using a stand mixer or hand held mixer
- Add the eggs, vanilla extract, flour mixture, buttermilk, and pureed bananas to the sugar mixture and mix until well incorporated, careful not to over mix.
- Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Bake for 20 minutes or until fully cooked through
- Cool cupcakes completely before frosting
- To make the frosting, mix the cream cheese and butter for about 3 minutes
- Add the powdered sugar, milk, and vanilla extract and mix for about 3 minutes on high speed
- Using a piping bag frost your cooled cupcakes and enjoy
I was looking for a good banana cupcake recipe to replace my old go-to recipe and I come across this one! I must say I absolutely LOVE these cupcakes! I baked a batch a couple of days ago and they went so fast so I’m making more now. I make the 16 servings and it ends up making 38 cupcakes, which is absolutely fine! The cupcakes are so soft, moist, and delicious!
So glad you enjoyed these Lazette! I love these as well 🙂
Rach Catabona says
Made this couple times, never failed me! ???? thank you for this awesome recipe! ☺️ I love how the cupcake turns out so fluffy ????
Yay! So glad you enjoyed them 🙂
They look awesome. As I was watching I thought of the cupcake class I took at Butter Lane which I’m guessing is where you also took the class also. You go!!
Thank you and yesss it was butter lane lol! I can’t believe they gave out their delicious banana recipe it is so good. I love taking classes in the city, trying new restaurants, etc.