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Moist Banana Cupcakes with Cream Cheese Frosting

Three moist banana cupcakes with tall swirls of cream cheese frosting dusted generously with cinnamon.
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You can make incredibly moist and fluffy banana cupcakes from scratch using overripe bananas. This recipe pairs the sweet banana cake with a rich, tangy cream cheese frosting for a classic, comforting dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3 large)
  • 1/2 cup buttermilk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon milk or heavy cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients and mix until just combined.
  6. Alternate adding the dry ingredient mixture and the buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix on low speed only until the batter is just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until fluffy.
  11. Mix in the vanilla extract and cinnamon. If the frosting is too thick, add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  12. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one. Garnish with an extra sprinkle of cinnamon if desired.

Notes

  • Use bananas that are heavily spotted or almost black for the best, most intense banana flavor in your cupcakes.
  • Buttermilk helps create a tender crumb; if you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For bakery style cupcakes, use room temperature eggs and dairy for better emulsion in the batter.

Nutrition

Find it online: https://hearthbite.com/banana-cupcakes-moist-recipe/