in

Banana Cupcakes with Cream Cheese Frosting

These Banana Cupcakes topped with tangy cream cheese frosting are fluffy, moist, and come together in a snap. Your family will go bananas for them!

Banana cupcake that has been unwrapped set on a white plate.

This post contains affiliate links.

There’s something about fruit-filled cupcakes that just screams spring to me.

As soon as the weather starts to warm up, I want to start baking everything from blueberry cupcakes and strawberry cupcakes to these perfectly moist Banana Cupcakes.

Luckily, between Easter, Mother’s Day brunches, and graduation parties, there are lots of opportunities to make and serve these delicious Banana Cupcakes.

Ingredients for banana cupcakes arranged on a light blue countertop

PERFECT BANANA CUPCAKE RECIPE

Truth be told, the first time I ever made these cupcakes, I had no intention of blogging them. I wanted to use up some overly ripe bananas in our fruit bowl and considered making Banana Crumb Muffins for half a second.

But there was something about Banana Cupcakes that just sounded like a better idea, and I’m glad I went with my gut.

Dry ingredients for cupcakes in a glass mixing bowl on a blue countertop

These cupcakes ended up being perfectly moist and fluffy (thanks to some cake flour instead of all-purpose, just like funfetti cupcakes) topped with tangy cream cheese frosting.

I’ve made this recipe many times now, and I still think it’s pretty much the best banana cupcake recipe I’ve had. The flavor of the bananas comes through perfectly, making them a wonderful addition to any Easter, Mother’s Day, or spring brunch menu. 

Wet ingredients for cupcakes beaten together in a white mixing bowl

HOW TO MAKE THESE CUPCAKES

Banana Cupcakes are a cinch to make and are so flavorful, you’ll want to make them over and over again.

Ingredients you’ll need

The ingredient list for this recipe is similar to the ingredient list for Hummingbird Cupcakes, but with a few less things needed: 

  • 1 cup plus 2 tablespoons cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large ripe bananas, peeled, and mashed

This recipe uses cake flour instead of all-purpose flour for a super light texture. You can totally use all-purpose flour, the crumb of your cupcakes will just be a little heavier in texture.

Banana cupcake batter being mixed together in a white mixing bowl

Tools you’ll need

In addition to measuring cups and spoons, you’ll want to grab:

  • Stand mixer fitted with the paddle attachment or an electric hand mixer
  • Muffin tin
  • Large cookie scoop (optional)

I like to use a large cookie scoop (about 3 tablespoons in volume) to scoop the batter into my muffin tin, but you can use a spoon or small measuring cup as well.

Cupcake batter divided into muffin cups, set on a blue countertop

Making this recipe

Start by whisking together the dry ingredients for your cupcakes: cake flour, baking powder, baking soda, salt, and cinnamon. Set this aside.

Using your mixer, beat the softened butter together with both of the sugars until the mixture is light and fluffy. This will take about 4 minutes – don’t try to rush this!

Add the sour cream, vanilla, and eggs to the butter mixture and mix until well combined. 

Gradually add the dry ingredients to the wet ingredients. Mix until just combined, then fold in the mashed bananas just until they are incorporated. Make sure not to over mix!

Baked, unfrosted banana cupcakes set in a muffin tin

Line the cups of your muffin tin with paper liners or grease the cups well. Divide the batter evenly between the cups.

Bake the cupcakes in a preheated oven for 18-20 minutes. The cupcakes are done when the tops are golden brown and a toothpick inserted into the center of the cupcakes comes out clean.

Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean.

Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

Cream cheese frosting being piped onto a banana cupcake

WHAT IS A GOOD FROSTING FOR BANANA CUPCAKES?

If you ask me, there is nothing better than banana cupcakes with cream cheese frosting. The tangy-sweet flavor of the frosting pairs perfectly with the banana in the cupcakes.

If you’ve never made your own cream cheese frosting, don’t worry – I have plenty of tips and tricks that I shared in my cream cheese frosting recipe post. 

If you don’t love cream cheese frosting, you could use homemade buttercream frosting or even brown butter frosting.

You can easily frost your cupcakes with an offset spatula, but don’t be afraid to grab some piping bags and a set of piping tips for a more finished look!  

Frosted banana cupcakes, garnished with chopped pecans, set on a wire cooling rack

STORAGE TIPS

Because these cupcakes are so moist, you will want to store them in the refrigerator. If you top them with cream cheese frosting, keeping them in the refrigerator will be extra important.

Cover the cupcakes (I like to use a two-tiered cupcake carrier) and keep them in the refrigerator for up to 4 days.

Half-eaten banana cupcake set on a white plate. More cupcakes are in the background

Can you freeze banana cupcakes?

You can easily freeze your Banana Cupcakes either before or after frosting them.

If you plan on freezing the entire batch of cupcakes before serving them, I recommend freezing them before you frost them.

Make sure the cupcakes are completely cooled, then place the cupcakes in a zip-top freezer bag. For added protection, you can wrap the cupcakes in plastic wrap before placing them in the bag.

Freeze for up to 3 months. To thaw, let the cupcakes come to room temperature, then unwrap and frost as desired.

Plated banana cupcake topped with cream cheese frosting and chopped pecans. A cup of coffee and bananas are in the background

To freeze frosted cupcakes, place the cupcakes on a sheet pan or in a muffin tin within the freezer for a few hours to partially freeze the cupcakes. 

Gently wrap the partially frozen cupcakes with plastic wrap, then place them in a zip-top freezer bag. Partially freezing the cupcakes first will help keep the frosting from getting as smashed. 

I recommend only freezing frosted cupcakes for up to a month. To thaw, unwrap the cupcakes. If they are frosted in cream cheese frosting, let them thaw in the refrigerator overnight. If they are frosted in buttercream, they can thaw at room temperature. 

Ingredients

  • 1 cup plus 2 tablespoons cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large ripe bananas, peeled, and mashed
  • Cream cheese frosting, for topping
  • Chopped pecans, for garnish

Instructions

  1. Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt and cinnamon.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy – about 4 minutes.
  4. Add in sour cream, vanilla and eggs and mix until combined.
  5. Gradually add the flour mixture to the butter mixture and mix until just combined.
  6. Fold in the mashed bananas until incorporated, taking care to not over mix.
  7. Use a large cookie scoop (about 3 tablespoons) to divide the batter between the prepared muffin cups.
  8. Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a toothpick inserted in the middle of the cupcake comes out clean.
  9. Allow cupcakes to cool completely before frosting. Garnish with chopped pecans.

Notes

  • You can absolutely use all-purpose flour in place of the cake flour, the crumb of your cupcakes will just be a little heavier in texture.
  • Store leftover cupcakes in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving.
  • Freeze unfrosted cupcakes for up to 3 months or frosted cupcakes for up to 1 month.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield 12

Serving Size 1 cupcake

Amount Per Serving

Calories 159Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 54mgSodium 138mgCarbohydrates 17gFiber 1gSugar 13gProtein 2g


Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

Ingredients

  • 8 ounces cream cheese, softened to room temperature
  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 pound confectioners’ sugar (about 3 ¾ cups), sifted
  • 2 teaspoons vanilla extract

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
  2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
  3. Pipe or spread frosting onto cooled cupcakes or cake.

Notes

Store frosting in an airtight container in the refrigerator. Bring to room temperature before using, ideally whipping it for a few minutes with a mixer before spreading or piping onto cakes or cupcakes.

To freeze, place frosting in an airtight container with a layer of plastic wrap on top of the frosting. Freeze for up to 3 months. To thaw, place the container of frosting in the refrigerator for 24 hours. To use, allow to come to room temperature. Use a mixer to whip the frosting for a few minutes before piping or spreading onto cakes or cupcakes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba


Leave a Reply

Your email address will not be published.

Loading…

0

Cheeseburger Tater Tot Casserole – My Baking Addiction

Cream Cheese Frosting Recipe – My Baking Addiction