Banana Cupcakes

Sweet, moist, from scratch banana cupcakes with loads of banana flavor, topped with a super creamy cream cheese frosting.

Course Dessert

Cuisine American

Keyword banana cake recipe, easy cupcake recipe

Prep Time 35

Cook Time 20

Servings

Calories 426kcal

Author Julie Clark

Ingredients

For the cupcakes:

1 1/3 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter at room temp
1/3 cup light brown sugar
1/3 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed banana approx. 3 medium bananas
1/3 cup milk

For the frosting:

2/3 cup unsalted butter at room temp
1 ¼ cups powdered sugar
1 1/3 cups cream cheese
1 teaspoon vanilla extract
Chopped walnuts and dried banana chips to decorate optional

Instructions

Make the cupcakes:

Preheat the oven to 350F and line a 12 hole cupcake pan with cupcake liners.
Sift the flour, baking powder, salt and cinnamon into a mixing bowl and whisk to combine. Set this aside.
Add the butter and sugars to the bowl of an electric stand mixer and beat on a medium speed until smooth and fluffy – about 4 minutes. You can also do this by hand with a wooden spoon if desired.
Add the eggs one by one, beating to combine after each addition. Then add the vanilla extract and mix again.
Add the mashed bananas and milk and mix to combine.
Add the flour mixture and beat on a low speed until just combined. Don't use high speed and don't overmix.
Transfer the mixture to your prepared cupcake pan. Each hole should be approx. 2/3 of the way full.
Bake for 18-22 minutes or until a skewer poked into the center of a cupcake comes out clean.
Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Make the frosting:

Add the butter to the bowl of an electric stand mixer and beat on a medium speed until completely smooth. You can also use a handheld electric whisk if desired.
Sift in the powdered sugar and beat until very smooth and fluffy – about 5 minutes.
Add the cream cheese and vanilla extract and beat for another few minutes until thick.

Assemble the cupcakes:

Pipe or spread swirls of the cream cheese frosting on top of each cupcake. I used a Wilton 1M piping nozzle.
Top with some chopped walnuts and dried banana chips to decorate (optional).

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition