You’ll love these tremendous tender and subtly spiced banana cupcakes with cinnamon cream cheese frosting. To make sure the most effective outcomes, use bitter cream, buttermilk, and extra-ripe bananas—these energy substances make all of the distinction on this cupcake recipe.
I initially revealed this recipe in 2017 and have since added new images and extra success ideas, and now embrace a contact of baking powder for a lighter, much less dense cupcake.
This banana cupcake recipe is a scaled-down model of my (absolute very favourite!) banana cake. It boasts a super-moist texture, a tender but dense crumb, and splendidly wealthy banana taste with a touch of cinnamon.
And, utilizing the proportions and ratio of substances beneath, produces really good banana cupcakes.
One reader, Britt, commented: “That is my go-to recipe when I’ve overripe bananas. The cupcakes are critically so good and the cinnamon cream cheese frosting takes them to the following stage. I wish to sweet some pecans for an added crunch on prime. Everybody who has tried them has raved about them. ★★★★★“
One reader, Lisa, commented: “Introduced these gems to work for my coworkers they usually had been successful! A number of people approached me to inform me they had been the most effective banana cupcakes that they had EVER had. Fairly wonderful recipe. Large hit all the way in which round. Thanks Sally! ★★★★★”
Inform Me About These Banana Cupcakes
- Texture: These banana cupcakes aren’t as dense as banana muffins, however aren’t actually as mild as vanilla cupcakes. As a substitute, they land someplace within the center. You’ll love how moist the crumb is simply too—we’ve got the butter, buttermilk, bitter cream, and all of the banana to thank for that!
- Taste: Every chew consists of banana, brown sugar, cinnamon, butter, and vanilla. (A few of the finest flavors in baking!) All of it pairs so properly with the tangy cinnamon cream cheese frosting on prime.
- Ease: Apart from mashing the bananas (which is even simpler in the event you use your mixer), the complete course of is straightforward and easy. Should you make your individual buttermilk substitute, there’s one additional step. See recipe Be aware beneath.
- Time: Put aside about 2 hours to finish this recipe, which incorporates prepping, baking, cooling, and adorning.
Don’t Skip These Key Components
Right here’s an outline of the substances you want and why every is necessary.
- Flour: All-purpose flour serves as the bottom of those banana cupcakes. Don’t use cake flour as a result of it’s too mild to assist the banana.
- Baking Soda + Baking Powder: These leaveners helps the cupcakes rise. Should you’re serious about studying in regards to the science behind these magic substances, see Baking Powder vs. Baking Soda.
- Bananas: You want 1 and 1/2 cups (345g) of mashed banana, which is about 4 medium or 3 giant bananas. Ensure that the bananas are very ripe as a result of extra brown spots = sweeter banana taste.
- Butter: For that unparalleled buttery taste! While you cream butter with sugar, you’re creating construction and incorporating air for a lighter, springier crumb.
- Brown Sugar: We love the combination of each brown sugar and granulated sugar in these cupcakes. Plus, the brown sugar provides extra moisture.
- Bitter Cream: Bitter cream creates a moist and tender crumb.
- Buttermilk: For finest style and to make sure correct rising, use buttermilk. Should you don’t have buttermilk readily available, see the recipe notes for a DIY buttermilk substitute.
You’ll additionally want eggs and some flavoring substances.
Can I Use Frozen Bananas?
Sure, frozen and thawed bananas work on this recipe and you’ll learn extra about easy methods to freeze & thaw bananas for baking in the event you’d like. Two necessary issues to recollect:
Pressure off extra liquid. As bananas thaw, they set free lots of liquid, which may throw off the moist substances in any baking recipe. I at all times advocate draining off most or all of that extra liquid earlier than mashing and measuring them on your recipe.
The riper the banana, the higher. While you bake with bananas, you need to use brown, spotty super-ripe ones.
Success Ideas for Banana Cupcakes
- Simple Mash: My crew and I make lots of banana treats together with banana bread, chocolate banana bread, and entire wheat banana pancakes, and right here’s our greatest tip: mash the bananas utilizing your mixer. Peel and break aside the bananas, then place inside your mixing bowl and switch the mixer on to medium-high pace. If utilizing a stand mixer, both the paddle or whisk attachment work for this. A blender or meals processor works as properly. Mashing bananas by hand with a fork works too, however takes slightly arm muscle and additional time. Switch the mashed bananas to a separate bowl—don’t even wash the mixer bowl. Simply place the butter/sugars inside and start creaming because the recipe instructs. Tremendous easy.
- Don’t overfill: Fill your cupcake liners solely 2/3 full to keep away from the batter spilling over the perimeters and baking into unhappy mushroom tops. This recipe makes sufficient batter for 18 cupcakes, so line a second muffin pan with 6 liners, or you may bake in batches.
- Room temperature: All refrigerated objects must be delivered to room temperature so the batter mixes collectively simply and evenly. Should you’re , be at liberty to learn extra about why room-temperature substances are necessary in baking.
Cinnamon Cream Cheese Frosting
We’ll pair these banana cupcakes with cinnamon cream cheese frosting. Cinnamon and banana are a pure pairing and 1/2 teaspoon of the spice is the right quantity on this frosting recipe. (Not an excessive amount of, not too little!) It’s loopy how such a tiny addition to common cream cheese frosting could make such a flavorful distinction. This frosting would even be unbelievable on prime of snickerdoodle cupcakes!
Bonus: this frosting pipes superbly. For the pictured cupcakes, I used piping tip Ateco #826, the identical one I used on these fairly pink strawberry cupcakes.
Different frostings we love: If cream cheese frosting isn’t your factor, conventional vanilla buttercream, chocolate buttercream, Nutella frosting, peanut butter frosting, salted caramel frosting, and even chai spice buttercream frosting all pair superbly with banana cupcakes.
For an non-compulsory garnish, I like topping these cupcakes with a sprinkle of crushed vanilla wafers (a nod to banana pudding!) and a banana slice:
Description
Prime these tender home made banana cupcakes with cinnamon cream cheese frosting. To ensure the most effective outcomes, use bitter cream, buttermilk, and additional ripe bananas–these energy substances make all of the difference on this spiced cupcake recipe.
Cinnamon Cream Cheese Frosting
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan (or bake in batches) with 6 liners—this recipe makes about 18 cupcakes. Put aside.
- Make the cupcakes: Whisk the flour, baking soda, baking powder, cinnamon, and salt collectively. Put aside.
- Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high pace till creamed collectively, about 3 minutes. (Right here’s a useful tutorial in the event you want steerage on easy methods to cream butter and sugar.) Scrape down the perimeters and backside of the bowl with a silicone spatula as wanted. Add the eggs, bitter cream/yogurt, and vanilla extract, then beat on medium-high pace till mixed. Scrape down the perimeters and backside of the bowl as wanted. Beat within the mashed banana. (Buttermilk is within the subsequent step.)
- With the mixer on low pace, add the dry substances till simply integrated. With the mixer nonetheless operating on low, slowly pour within the buttermilk till mixed. Don’t overmix. Chances are you’ll must whisk all of it by hand to verify there aren’t any dry flour pockets on the backside of the bowl.
- Pour/spoon the batter into the liners—fill solely 2/3 full to keep away from spilling over the perimeters. Bake for 18–20 minutes, or till a toothpick inserted within the middle comes out clear. For about 36 mini cupcakes, bake for about 11–13 minutes, identical oven temperature.
- Cool the cupcakes within the pan set on a cooling rack for 20 minutes, then take away them from the pan and return to the rack to cool utterly earlier than frosting.
- Make the frosting: In a big bowl utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter collectively on excessive pace till clean and creamy. Add 3 cups (360g) confectioners’ sugar, the vanilla, cinnamon, and salt. Beat on low pace for 30 seconds, then steadily improve the pace to excessive and beat for two minutes. If you need the frosting slightly thicker, add the additional 1/4 cup of confectioners sugar (I often add it).
- If desired, to assist make sure the frosting holds piped form, refrigerate the bowl of frosting for not less than 20 minutes. Frost cooled cupcakes. For the pictured cupcakes, I used piping tip Ateco #826. I additionally like Ateco #808 piping tip for cream cheese frosting. As a substitute, you may skip the piping ideas and use a knife or icing spatula to unfold on the frosting. Garnish with banana slices and crushed Nilla Wafer cookies, if desired.
- Cowl leftover cupcakes tightly and retailer within the fridge for as much as 3 days. I like to recommend a cupcake service for storing and transporting adorned cupcakes.
Notes
- Make Forward Directions: Cupcakes may be made forward 1 day upfront, coated, and saved at room temperature. Frosting will also be made 1 day upfront, coated, and saved within the fridge till prepared to make use of. Leftover cupcakes preserve properly coated tightly within the fridge for 3 days. Frosted or unfrosted cupcakes may be frozen as much as 2–3 months. Thaw in a single day within the fridge.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Silicone Spatula | Piping Bag (Reusable or Disposable) | Ateco #826 Piping Tip | Cupcake Provider
- Frozen Bananas: You should use thawed frozen bananas on this recipe. Thawed bananas are additional moist, so drain off as a lot of the surplus liquid as you may earlier than mashing. See Learn how to Freeze & Thaw Bananas for Baking.
- Room Temperature: All refrigerated objects must be at room temperature so the batter mixes collectively simply and evenly. Learn extra on why room temperature substances are necessary.
- Buttermilk: Buttermilk is required for this recipe. You can also make your individual DIY buttermilk substitute if wanted. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add sufficient entire milk to the identical measuring cup till it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, however the cupcakes gained’t style as moist or wealthy.) Stir it round and let sit for five minutes. The home made “buttermilk” will likely be considerably curdled and able to use within the recipe.
- Replace in 2025: To barely improve the rise, I added 1/2 teaspoon baking powder to the recipe, as mirrored above.