The best fluffy, soft banana cupcakes with yummy cream cheese frosting. Topped with a sprinkle of nutmeg or cinnamon for a pretty garnish, these cupcakes would be delicious for fall!
large open star piping tip (or whichever tip you'd like to use)
Ingredients
for the cupcakes:
½cupsalted buttersoftened
1 ½cupsbrown sugar
2wholeeggs
1teaspoonvanilla extract
3ripe bananasmashed
2cupsall-purpose flour
1 ½teaspoonsbaking powder
1teaspoonbaking soda
2tablespoonsmilk
for the frosting:
4 ouncescream cheesesoftened
2tablespoonssalted buttersoftened
3cupspowdered sugar(confectioners sugar)
1tablespoonmilk
½teaspooncinnamon or nutmegto garnish
Instructions
to make the cupcakes:
Preheat the oven to 400℉. Line a 12-count cupcake tin with cupcake liners.
In a large bowl using an electric handheld mixer, cream the softened butter and brown sugar on medium speed until combined. Add the eggs, vanilla, and mashed bananas and continue beating for 30 seconds.
In another smaller bowl, whisk together the flour, baking powder, and baking soda. Add into the wet ingredients and mix on low justuntil incorporated. Lastly, mix in the milk.
Scoop the batter into the lined cupcake tin, filling each cup to the top. Bake in a 400℉ oven for 5 minutes, then lower the temperature to 350℉ and continue baking for another 12-15 minutes or until a toothpick inserted into the center of each cupcake comes out clean. Let cool in the tin for 10 minutes before transferring to a wire rack to finish cooling completely before icing.
to make the frosting:
Using an electric handheld mixer, whip the softened cream cheese and butter on high speed until creamy. Add the powdered sugar, 1 cup at a time, mixing on low until fully incorporated. Lastly, blend in the milk and increase the speed to high and beat for 30 seconds.
Fill a piping bag fitted with your desired tip with the finished frosting. Pipe onto each cupcake, distributing it evenly between all the cupcakes. Sprinkle each cupcake with a pinch of cinnamon or nutmeg to garnish, if desired. Enjoy!
Notes
For optimum freshness, store cupcakes in an airtight container in the refrigerator for up to 4 days.