Banana Cupcakes with Cream Cheese Frosting

There’s something special about whipping up a batch of Banana Cupcakes with Cream Cheese Frosting. I remember the first time I made these delightful treats; the aroma of ripe bananas and sweet frosting filled my kitchen, inviting everyone to gather around. Each cupcake is a little piece of joy, perfect for celebrating special occasions or simply indulging on a cozy afternoon. The combination of moist banana cake and rich cream cheese frosting creates a comforting contrast that makes every bite irresistible.

These cupcakes also carry a nostalgic charm that reminds me of family gatherings. We’d often bake together, turning simple ingredients into a sweet masterpiece, and these Banana Cupcakes with Cream Cheese Frosting were always a hit. It’s amazing how food can bring back such fond memories and create new ones with every occasion. Whether it’s Easter brunch or a spring picnic, these cupcakes add a touch of sweetness to any moment.

As you gather the ingredients and prepare to bake, envision the smiles on your loved ones’ faces when they take that first bite. With every swirl of frosting and sprinkle of candy, you’re not just making a dessert; you’re creating a sweet experience. So, let’s dive into this recipe and bring some joy into our kitchens!

What You’ll Need for Banana Cupcakes with Cream Cheese Frosting

When it comes to baking, the quality of your ingredients matters. For these Banana Cupcakes with Cream Cheese Frosting, we’re using a harmonious blend of fresh and pantry staples. The ripe bananas not only add natural sweetness but also infuse moisture into the batter, resulting in incredibly soft cupcakes. Meanwhile, the cream cheese is essential for the frosting, providing that delightful balance of tanginess and creaminess that makes each cupcake irresistible.

• 1/2 cup unsalted butter at room temperature – The base for both the cupcakes and frosting; it adds richness and moisture.
• 1 cup granulated sugar – Sweetens the batter, balancing the flavors beautifully.
• 2 eggs – Adds structure and moisture to the cupcakes.
• 1/2 cup sour cream – Contributes to the cupcakes’ moist texture and adds a subtle tang.
• 2 ripe medium bananas, roughly chopped – The star ingredient! Adds natural sweetness and flavor.
• 1 1/2 cups all-purpose flour – The foundation of the cupcakes, providing structure.
• 1 teaspoon baking soda – Helps the cupcakes rise and become light and fluffy.
• 1/2 teaspoon cinnamon – Adds warmth and depth to the flavor profile.
• Pinch of salt – Enhances the overall flavor of the cupcakes.
• 1/2 teaspoon vanilla extract – Adds a hint of aromatic sweetness.
• 8 ounces cream cheese, softened – Essential for a creamy and rich frosting.
• 2 cups confectioner’s sugar – Sweetens the frosting, giving it a smooth texture.
• Pastel candy or sprinkles for decorating (optional) – Adds a festive touch to your cupcakes!

Banana Cupcakes with Cream Cheese Frosting Instructions

Baking these Banana Cupcakes with Cream Cheese Frosting is an enjoyable process that fills your kitchen with delightful aromas. Let’s take it one step at a time to ensure success!

1. Preheat your oven to 350 degrees F. This is a crucial step, as having the oven at the correct temperature ensures that your cupcakes bake evenly.
2. Line a cupcake pan with paper liners. This not only makes for easy removal but also gives a lovely presentation.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar until light and fluffy. This usually takes about 3 to 5 minutes. Make sure to scrape down the sides with a rubber spatula to incorporate everything.
4. Next, add one egg at a time, beating after each addition until they are thoroughly combined. You should notice the mixture becoming lighter in color and fluffier.
5. Add the sour cream and ripe bananas. Mix until just combined. The bananas should be broken down but not completely pureed; you want some texture!
6. In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and a pinch of salt. This step helps to evenly distribute the leavening agent and spices.
7. Gradually add the dry mixture to the wet ingredients, mixing just until smooth, about 1 to 2 minutes. Overmixing may cause the cupcakes to be dense, so stop once combined.
8. Finally, add the vanilla extract and beat until just incorporated.
9. Fill each cupcake liner about two-thirds full with batter. This allows enough space for the cupcakes to rise without overflowing.
10. Bake in the preheated oven for 18 to 20 minutes. They’re done when the tops are golden brown and a cake tester inserted in the middle comes out clean. Rotate the pan halfway through baking to ensure even baking.
11. Once baked, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. This cooling step is crucial to avoid melting the frosting.
12. To prepare the frosting, beat the cream cheese and remaining unsalted butter until smooth. Gradually add the confectioner’s sugar and beat until fluffy.
13. Spoon about 2 tablespoons of frosting onto each cooled cupcake. Using an offset spatula, spread the frosting in swirls, turning the cupcake in your hand for an even coating.
14. Finally, ring each cupcake with pastel candies or sprinkles if desired. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Recipe Variations about Banana Cupcakes with Cream Cheese Frosting

There are countless ways to enjoy and tweak these Banana Cupcakes with Cream Cheese Frosting. Here are some ideas to inspire your creativity:

• Add Nuts: Incorporate chopped walnuts or pecans into the batter for an added crunch and flavor boost.
• Chocolate Chips: Mix in some chocolate chips for a delightful chocolatey twist.
• Gluten-Free Option: Use gluten-free flour to make these cupcakes suitable for those with gluten sensitivities.
• Fruit Variations: Replace bananas with mashed apples or shredded zucchini for a different fruity flavor.
• Frosting Alternatives: Experiment with different frostings, like chocolate or a whipped cream topping, to switch things up.
• Storage: To keep your cupcakes fresh, store them in an airtight container at room temperature. They can last for about 3 days.
• Freezing: You can freeze the un-frosted cupcakes for up to 3 months. Just thaw and frost when you’re ready to serve.
• Pairing: These cupcakes pair wonderfully with a hot cup of coffee or a refreshing glass of milk.

What Complements This Banana Cupcakes with Cream Cheese Frosting

Serving these Banana Cupcakes with Cream Cheese Frosting can be just as fun as baking them! Here are some ideas to enhance your serving experience:

• Ideal occasions: Perfect for birthday parties, brunch gatherings, or simply as a sweet treat at home.
• Pair with Beverages: Serve with a glass of lemonade, iced tea, or even coffee for a delightful afternoon snack.
• Garnishes: Top with fresh fruit slices like strawberries or a dusting of cocoa powder for an elegant touch.
• Presentation: Arrange on a decorative platter or cupcake stand for a beautiful display at gatherings.
• Seasonal Themes: Use themed decorations or sprinkles to match holidays or events, making them extra special.
• Complementing Desserts: Serve alongside lighter desserts like fruit salad or yogurt to balance the sweetness.

FAQ

Conclusion

These Banana Cupcakes with Cream Cheese Frosting are truly special, combining moist banana flavor with a rich, creamy frosting. They’re perfect for any occasion, whether it’s a festive holiday or a simple get-together with friends. I encourage you to try this recipe soon. Your loved ones will surely appreciate the sweet treat, and you’ll enjoy every moment of the baking process!

Banana Cupcakes with Cream Cheese Frosting

The ultimate sweet treat for any occasion! These Banana Cupcakes with Cream Cheese Frosting are moist, flavorful, and topped with creamy frosting that melts in your mouth. Perfect for Easter or springtime gatherings, they promise to satisfy your sweet tooth. Bake a batch today and delight your family and friends!

Print Recipe Pin Recipe

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 2 count eggs
• 1/2 cup sour cream
• 2 count ripe medium bananas roughly chopped
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 8 ounces cream cheese softened
• 2 cups confectioner's sugar
• Pastel candy or sprinkles for decorating (optional)

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat your oven to 350 degrees F. This is a crucial step, as having the oven at the correct temperature ensures that your cupcakes bake evenly.
2. Line a cupcake pan with paper liners. This not only makes for easy removal but also gives a lovely presentation.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar until light and fluffy. This usually takes about 3 to 5 minutes. Make sure to scrape down the sides with a rubber spatula to incorporate everything.
4. Next, add one egg at a time, beating after each addition until they are thoroughly combined. You should notice the mixture becoming lighter in color and fluffier.
5. Add the sour cream and ripe bananas. Mix until just combined. The bananas should be broken down but not completely pureed; you want some texture!
6. In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and a pinch of salt. This step helps to evenly distribute the leavening agent and spices.
7. Gradually add the dry mixture to the wet ingredients, mixing just until smooth, about 1 to 2 minutes. Overmixing may cause the cupcakes to be dense, so stop once combined.
8. Finally, add the vanilla extract and beat until just incorporated.
9. Fill each cupcake liner about two-thirds full with batter. This allows enough space for the cupcakes to rise without overflowing.
10. Bake in the preheated oven for 18 to 20 minutes. They’re done when the tops are golden brown and a cake tester inserted in the middle comes out clean. Rotate the pan halfway through baking to ensure even baking.
11. Once baked, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. This cooling step is crucial to avoid melting the frosting.
12. To prepare the frosting, beat the cream cheese and remaining unsalted butter until smooth. Gradually add the confectioner's sugar and beat until fluffy.
13. Spoon about 2 tablespoons of frosting onto each cooled cupcake. Using an offset spatula, spread the frosting in swirls, turning the cupcake in your hand for an even coating.
14. Finally, ring each cupcake with pastel candies or sprinkles if desired. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

• Storage: To keep your cupcakes fresh, store them in an airtight container at room temperature. They can last for about 3 days.
• Freezing: You can freeze the un-frosted cupcakes for up to 3 months. Just thaw and frost when you're ready to serve.
• Pairing: These cupcakes pair wonderfully with a hot cup of coffee or a refreshing glass of milk.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.