Description
Soft and fluffy banana cupcakes made with ripe bananas and warm cinnamon, then topped with a creamy homemade cream cheese frosting. These comforting bakery-style cupcakes are perfect for birthdays, snacks, or family gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup buttermilk
- For the frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract and mashed bananas.
- Slowly add the dry ingredients to the wet ingredients while alternating with the buttermilk. Mix just until combined.
- Divide the batter evenly into the cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the butter and cream cheese until smooth, then gradually mix in the powdered sugar and vanilla extract until creamy.
- Spread or pipe the frosting onto the cooled cupcakes before serving.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Do not overmix the batter to keep the cupcakes soft and fluffy.
- Chocolate chips, walnuts, or pecans can be added for extra texture.
- Store frosted cupcakes in the refrigerator because of the cream cheese frosting.
- Let refrigerated cupcakes sit at room temperature for 15 minutes before serving for the best texture.
- Unfrosted cupcakes can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 34g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
