Banana Cupcakes with Cream Cheese Frosting

Banana cupcake topped with a swirl of cream cheese frosting.

5 from 1 vote

Banana Cupcakes with Cream Cheese Frosting

These yummy Banana Cupcakes with Cream Cheese Frosting are delightfully tender and buttery with a fluffy textured frosting that is so irresistible!

Prep Time30

Cook Time20

Cooling Time:30

Total Time1 20

Servings: cupcakes

Calories: 445kcal

Author: Naomi Andres

Equipment

12-count cupcake tin
cupcake liners
large mixing bowl
electric handheld mixer
measuring cups & spoons
piping bag
large open star piping tip (or whichever tip you'd like to use)

Ingredients

For the Cupcakes:

½ cup salted butter * softened
1 cup brown sugar
2 whole eggs
1 teaspoon vanilla extract
1 ½ cups mashed ripe bananas
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 tablespoons milk

For the Frosting:

4 ounces cream cheese softened
2 tablespoons salted butter softened
3 cups powdered sugar (confectioners sugar)
1 tablespoon milk
½ teaspoon cinnamon or nutmeg to 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.
½ cup salted butter, 1 cup brown sugar, 2 whole eggs, 1 teaspoon vanilla extract, 1 ½ cups mashed ripe bananas
In another smaller bowl, whisk together the flour, baking powder, and baking soda. Add into the wet ingredients alongside the milk and mix at low speed just until incorporated.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 2 tablespoons 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 at high speed until creamy. Add the powdered sugar, 1 cup at a time, mixing at low speed until fully incorporated. Lastly, blend in the milk, increase the speed to high, and beat for 30 seconds until fluffy.
4 ounces cream cheese, 2 tablespoons salted butter, 3 cups powdered sugar, 1 tablespoon milk
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!
½ teaspoon cinnamon or nutmeg

Notes

If using unsalted butter, add ¼ teaspoon of salt to batter and a pinch of salt to the frosting.

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. (Unfrosted cupcakes can be stored at room temperature.)

Nutrition