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Banana Cupcakes with Cream Cheese Frosting are moist and delicious, perfect for an afternoon tea party, birthday party, or baby shower.
There’s something irresistible about banana cupcakes – they’re moist, naturally sweet, and full of warm, comforting flavors. Pair them with a luscious cream cheese frosting.
These cupcakes are perfect for using up ripe bananas, and the tangy cream cheese frosting beautifully balances the sweetness. Whether you’re baking for a special occasion or just craving a homemade dessert, this recipe is easy to whip up and guaranteed to impress. Soft, fluffy, and topped with the creamiest frosting.
Hope you give them a try!
How to make Banana Cupcakes
1. Preheat the oven to 300 degrees. 
2. Add butter and sugar to a bowl.
3. Using an electric mixer, cream the butter and sugar on medium to high speed.
4. Add the eggs and vanilla. 
5. Mix until light and fluffy, like this.
6. In a separate bowl, add the dry ingredients… flour, baking powder, baking soda, and salt. Mix.
7. Add half of the dry mixture to the wet ingredients. Mix until combined, do NOT over mix.
8. Add half the buttermilk. 
9. Alternate between the dry and wet ingredients, starting with the dry and ending with the dry. DO NOT OVERMIX. This is what you should have.
10. Mash/puree the bananas.
11. Add the mashed/pureed banana to the cake batter.
12. Mix the banana in for about 1 minute. DO NOT OVERMIX. 
13. Using an ice-cream scoop, scoop the cake batter into a cupcake liner. 
14. The recipe says to bake for 23 minutes at 300 degrees, however I baked mine for about 33 minutes at 300 degrees. 
15. For the frosting. Add the butter and cream cheese to a mixing bowl.
16. Whip the butter and cream cheese until well combined for about 5 minutes.
17. Add the vanilla and confectioners sugar. 
18. Beat until creamy. Add a tablespoon of milk, if need be.
19. If desired, add food color.
20. HEAVENLY!
Banana Cupcakes with Cream Cheese Frosting
INGREDIENTS
for the banana cupcakes:
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 1/2 eggs
- splash vanilla extract
- 3/4 cup buttermilk
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- just a pinch salt
- 1 1/2 cups cake flour
- 1 cup pureed ripe bananas
for the cream cheese frosting:
- 1/2 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups confectioners sugar
- splash vanilla extract
- 1 tbsp milk, optional: to thin out the frosting a little, if need be
- a couple drops of yellow food coloing, optional
INSTRUCTIONS
- Preheat the oven to 300 degrees.
- Add butter and sugar to a bowl.
- Using an electric mixer, cream the butter and sugar on medium to high speed.
- Add the eggs and vanilla. 
- Mix until light and fluffy, like this.
- In a separate bowl, add the dry ingredients… flour, baking powder, baking soda, and salt. Mix.
- Add half of the dry mixture to the wet ingredients. Mix until combined, do NOT over mix.
- Add half the buttermilk. 
- Alternate between the dry and wet ingredients, starting with the dry and ending with the dry. DO NOT OVERMIX. This is what you should have.
- Mash/puree the bananas.
- Add the mashed/pureed banana to the cake batter.
- Mix the banana in for about 1 minute. DO NOT OVERMIX. 
- Using an ice-cream scoop, scoop the cake batter into a cupcake liner. 
- The recipe says to bake for 23 minutes at 300 degrees, however I baked mine for about 33 minutes at 300 degrees. 
- For the frosting. Add the butter and cream cheese to a mixing bowl.
- Whip the butter and cream cheese until well combined for about 5 minutes.
- Add the vanilla and confectioners sugar. 
- Beat until creamy. Add a tablespoon of milk, if need be.
- If desired, add food color.
- HEAVENLY!
