Banana Cupcakes with Cream Cheese Frosting
These Banana Cupcakes with Cream Cheese Frosting are a delightful fusion of moist banana cake and silky-smooth frosting, making them an irresistible treat for any occasion. Made with ripe bananas, a hint of sour cream for a tender crumb, and a touch of vanilla, these cupcakes are bursting with natural sweetness and comforting flavors. Topping them off is a lusciously creamy frosting made with tangy cream cheese and just the right amount of powdered sugar for the perfect balance of sweetness. Ready in just under 40 minutes, these easy-to-make cupcakes are ideal for both novice bakers and seasoned dessert lovers. Whether you're prepping for a party or simply satisfying a sweet craving, these banana cupcakes are sure to be a hit! Perfect for showcasing overripe bananas, this recipe is a must-try for fans of banana desserts.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.5 cups unsalted butter (room temperature)
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups sour cream
- 8 ounces cream cheese (room temperature)
- 2 cups powdered sugar
- 0.25 cups unsalted butter (room temperature, for frosting)
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, mash the ripe bananas until smooth. Set aside.
In a large bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the vanilla extract and the mashed bananas until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the sour cream gently to keep the batter light and fluffy.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the cream cheese frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed to prevent spattering.
Stir in the vanilla extract and beat until the frosting is fluffy and well combined.
Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
Serve immediately or store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 41.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
