Banana Cupcakes

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These moist and flavorful banana cupcakes topped with cinnamon cream cheese frosting are the perfect balance of sweetness and spice.

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Prep Time 30

Cook Time 20

cooling time 20

Total Time 1 10

Servings: 18 Cupcakes

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the Cupcakes:

2 cups all-purpose flour spooned & leveled
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
½ cup unsalted butter softened to room temperature
½ cup light or dark brown sugar packed
½ cup granulated sugar
2 large eggs at room temperature
¼ cup sour cream or plain yogurt at room temperature
2 teaspoons pure vanilla extract
1and ½ cups mashed bananas about 4 medium or 3 large ripe bananas
½ cup buttermilk at room temperature
For the Cinnamon Cream Cheese Frosting:

For the Cinnamon Cream Cheese Frosting:

8 ounces full-fat brick cream cheese softened to room temperature
½ cup unsalted butter softened to room temperature
3 cups confectioners’ sugar plus an extra ¼ cup if needed
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon salt
optional: banana slices and/or crushed Nilla Wafer cookies for garnish

Method

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and a second pan with 6 liners (or bake in batches).
Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a stand or handheld mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 3 minutes. Scrape down the bowl as needed.
Add eggs, sour cream or yogurt, and vanilla extract, then beat until combined. Scrape down the bowl and mix in mashed bananas.
With the mixer on low, add the dry ingredients until just combined. Gradually pour in the buttermilk while mixing, making sure everything is fully incorporated. Avoid overmixing.
Spoon the batter into the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Let the cupcakes cool in the pan on a wire rack for 20 minutes, then remove them from the pan and cool completely before frosting.
For the frosting, beat the cream cheese and butter on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla, cinnamon, and salt. Beat for 2 minutes.
If desired, refrigerate the frosting for at least 20 minutes to help it hold its shape when piped. Frost the cooled cupcakes. You can also spread the frosting with a knife or spatula.
Garnish with banana slices or crushed Nilla Wafer cookies if desired.

Nutrition

Serving: 1CupcakeCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 230mgPotassium: 180mgFiber: 1gSugar: 32gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Perfect for a sweet treat with a hint of spice, these banana cupcakes are soft and moist, topped with a creamy, cinnamon-infused frosting.

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