Description
These Banana Cupcakes with Cinnamon Cream Cheese Frosting are the perfect combination of moist, naturally sweet banana cake and a rich, spiced frosting. The cupcakes are easy to make, featuring mashed ripe bananas that add both sweetness and moisture. Topped with a smooth and tangy cream cheese frosting, flavored with a touch of cinnamon, these cupcakes are a cozy and delicious treat for any occasion.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- 1 ½ cups mashed ripe bananas (about 3 large bananas)
- 1 teaspoon vanilla extract
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set it aside.
In a large bowl, beat the granulated sugar and softened butter together until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, mashed bananas, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be sure not to overmix, or you’ll end up with dense cupcakes.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Cinnamon Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, and beat on low speed until well combined.
Add the vanilla extract and ground cinnamon, then beat on high speed for 1-2 minutes until the frosting is fluffy and spreadable.
Once the cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting using a piping bag or a knife.
Notes
- Use ripe or overripe bananas for the best flavor and texture. The bananas should have brown spots, which indicate they are sweet and soft, making them ideal for baking.
- Don’t overmix the batter after adding the flour. Overmixing activates gluten, which can result in dense cupcakes. Stir just until the dry ingredients are incorporated.
- Room temperature ingredients are key for both the batter and the frosting. Softened butter and room-temperature cream cheese will ensure a smooth and creamy frosting, while room-temperature eggs mix more easily into the batter.
- Customizations: Feel free to add mix-ins like chopped nuts, chocolate chips, or a drizzle of caramel on top for extra texture and flavor. You can also experiment with spices in the frosting, such as nutmeg or ginger, for a unique twist.
- Storage: Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 3 days. Frosted cupcakes should be refrigerated, especially because of the cream cheese frosting. Allow them to come to room temperature before serving for the best texture.