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
Units
Scale
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.