Banana Cupcakes with Cream Cheese Frosting
These Banana Cupcakes with Cream Cheese Frosting are a delightful fusion of moist banana cake and silky-smooth frosting, making them an irresistible treat for any occasion. Made with ripe bananas, a hint of sour cream for a tender crumb, and a touch of vanilla, these cupcakes are bursting with natural sweetness and comforting flavors. Topping them off is a lusciously creamy frosting made with tangy cream cheese and just the right amount of powdered sugar for the perfect balance of sweetness. Ready in just under 40 minutes, these easy-to-make cupcakes are ideal for both novice bakers and seasoned dessert lovers. Whether you're prepping for a party or simply satisfying a sweet craving, these banana cupcakes are sure to be a hit! Perfect for showcasing overripe bananas, this recipe is a must-try for fans of banana desserts.
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Ingredients
- 3 pieces ripe bananas
- 0.5 cups unsalted butter (room temperature)
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups sour cream
- 8 ounces cream cheese (room temperature)
- 2 cups powdered sugar
- 0.25 cups unsalted butter (room temperature, for frosting)
- 1 teaspoons vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, mash the ripe bananas until smooth. Set aside.
Step 3
In a large bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Step 4
Add the eggs to the butter mixture one at a time, beating well after each addition.
Step 5
Mix in the vanilla extract and the mashed bananas until well incorporated.
Step 6
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 7
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 8
Fold in the sour cream gently to keep the batter light and fluffy.
Step 9
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Step 10
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Step 11
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 12
To make the cream cheese frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Step 13
Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed to prevent spattering.
Step 14
Stir in the vanilla extract and beat until the frosting is fluffy and well combined.
Step 15
Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
Step 16
Serve immediately or store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1610.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5138.2 |
| Total Fat 259.0g | 0% |
| Saturated Fat 157.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1051.9mg | 0% |
| Sodium 2667.5mg | 0% |
| Total Carbohydrate 680.5g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 496.0g | |
| Protein 53.6g | 0% |
| Vitamin D 175.8IU | 0% |
| Calcium 550.0mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1943.6mg | 0% |
Source of Calories