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banana cupcakes with cinnamon frosting

Banana Cupcakes With Cinnamon Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric mixer or hand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag or small offset spatula

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas mashed
  • 1/4 cup whole milk room temperature
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 2–3 tablespoons heavy cream or milk
  • 1 pinch fine salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add the mashed bananas to the wet mixture and beat on low speed until just combined.
  • Add half of the dry ingredients to the banana mixture and mix on low speed until almost incorporated.
  • Pour in the milk and mix briefly, then add the remaining dry ingredients and fold with a spatula until just combined, avoiding overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, prepare the frosting by beating the softened butter in a medium bowl until creamy, about 1 minute.
  • Gradually add the powdered sugar, one cup at a time, beating on low speed at first, then increasing to medium until fully incorporated.
  • Add the ground cinnamon, vanilla extract, pinch of salt, and 2 tablespoons of heavy cream or milk, then beat on medium-high until light and fluffy, about 2–3 minutes.
  • If needed, add up to 1 more tablespoon of cream or milk to reach a smooth, spreadable consistency.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to generously frost each cupcake.

Notes

For best flavor, use very ripe, spotty bananas, as they provide more sweetness and moisture to the cupcakes; avoid overmixing the batter after adding the flour to keep them tender and fluffy. If your frosting seems too soft, chill it in the refrigerator for 10–15 minutes before piping, and if it is too stiff, beat in a teaspoon of cream at a time until it loosens. You can lightly sprinkle extra cinnamon or cinnamon sugar over the frosted cupcakes for added aroma and a pretty finish. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days, bringing them to room temperature before serving for the best texture.
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