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banana cupcakes with cream cheese

Banana Cupcakes With Cream Cheese

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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 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a large mixing bowl beat the softened butter and granulated sugar with a 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.
  • Beat in the sour cream until just combined.
  • Fold the mashed bananas into the wet mixture with a spatula until evenly distributed.
  • Add the dry ingredients to the wet ingredients and mix on low speed or fold gently just until no dry streaks remain.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes.
  • While the cupcakes cool, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  • Gradually add the powdered sugar, 1 cup at a time, beating on low at first, then increasing speed until fully incorporated.
  • Mix in the vanilla extract, salt, and 1 tablespoon of cream or milk, adding a little more cream if needed to reach a smooth, spreadable consistency.
  • Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.

Notes

For best results, use very ripe bananas with brown spots for deeper flavor and sweetness, and avoid overmixing the batter after adding the flour to keep the cupcakes tender. If your kitchen is warm, chill the frosting for 10–15 minutes so it pipes more neatly, and make sure the cupcakes are fully cool before decorating or the frosting will soften and slide. You can adjust the frosting sweetness by adding a bit more cream cheese or a pinch of extra salt, and finish the cupcakes with toppings like banana slices, chopped nuts, or a light dusting of cinnamon just before serving so they stay fresh and appealing.
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