These banana cream cheese cupcakes are a delightful treat that combines the moistness of ripe bananas with the richness of cream cheese frosting. Perfect for parties, gatherings, or a simple dessert at home, they’re a crowd-pleaser for kids and adults alike.
Why You’ll Love This Recipe
- Combines the sweetness of bananas with tangy cream cheese frosting.
- Great way to use overripe bananas.
- Perfect balance of moist cupcake texture and creamy topping.
- Easy to make and ideal for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- Ripe bananas (mashed)
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Brown sugar
- Unsalted butter (melted)
- Eggs
- Vanilla extract
- Milk
For the Cream Cheese Frosting:
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
Directions
Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and stir until just combined.
- Spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
Prepare the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Transfer the frosting to a piping bag and frost the cooled cupcakes as desired.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Variations
- Nutty Twist: Add chopped walnuts or pecans to the batter for extra crunch.
- Chocolate Banana: Mix in mini chocolate chips for a chocolatey surprise.
- Coconut Flavor: Replace milk with coconut milk and top with shredded coconut.
- Healthier Option: Substitute whole wheat flour and reduce the sugar slightly for a lighter version.
Storage/Reheating
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
- Reheating: If desired, warm unfrosted cupcakes in the microwave for 10-15 seconds for a freshly baked feel.
FAQs
1. Can I use overripe bananas?
Yes, overripe bananas are ideal as they add natural sweetness and moisture.
2. Can I make these gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend as a substitute.
3. How do I ensure fluffy cupcakes?
Avoid overmixing the batter to prevent dense cupcakes. Mix just until combined.
4. Can I make the frosting ahead of time?
Yes, prepare the frosting up to 2 days in advance and store it in the refrigerator. Let it soften before piping.
5. What’s the best way to mash bananas?
Use a fork or potato masher for a smooth consistency, or blend for an ultra-creamy texture.
6. Can I use a stand mixer for the batter?
Yes, but mix on low speed to avoid overworking the batter.
7. How can I make mini cupcakes?
Simply use a mini muffin tin and reduce the baking time to 12-15 minutes.
8. Can I add spices like cinnamon or nutmeg?
Absolutely! A pinch of cinnamon or nutmeg enhances the flavor beautifully.
9. How do I prevent the frosting from being too runny?
Ensure the cream cheese and butter are softened but not overly warm, and chill the frosting if needed.
10. Can I use a different frosting?
Yes, whipped cream or chocolate frosting would also complement these cupcakes well.
Conclusion
Banana cream cheese cupcakes are the ultimate blend of comfort and indulgence. With their moist, flavorful base and creamy frosting, they’re guaranteed to become a favorite in your baking repertoire. Whether you’re treating yourself or sharing with loved ones, these cupcakes are a surefire hit. Try them today and enjoy every bite!
Print
Banana Cream Cheese Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Banana Cream Cheese Cupcakes are the perfect blend of moist banana cake and a luscious cream cheese filling. Topped with cream cheese frosting or enjoyed plain, they make a delightful treat for any occasion!
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas (about 2 medium bananas)
- 1/4 cup milk
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional toppings:
- Cream cheese frosting
- Chopped nuts (like walnuts or pecans)
- Banana slices
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mix the wet ingredients:
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
- Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Make the cream cheese filling:
- In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Assemble the cupcakes:
- Spoon a small amount of banana batter into each cupcake liner (about ⅓ full). Add a dollop (about 1 tablespoon) of the cream cheese filling on top, then cover with more banana batter until the liners are about ¾ full.
- Bake the cupcakes:
- Bake for 18-22 minutes, or until a toothpick inserted into the cupcake (not the filling) comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional frosting and toppings:
- If desired, frost the cooled cupcakes with cream cheese frosting and garnish with chopped nuts or banana slices.
Notes
- Store the cupcakes in an airtight container in the refrigerator for up to 4 days.
- For an extra indulgent touch, drizzle caramel sauce over the frosting.
- Use very ripe bananas for the best flavor.