You’ll love these tremendous gentle and subtly spiced banana cupcakes with cinnamon cream cheese frosting. To make sure one of the best outcomes, use bitter cream, buttermilk, and extra-ripe bananas—these energy components make all of the distinction on this cupcake recipe.
I initially printed this recipe in 2017 and have since added new photographs 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 gentle but dense crumb, and splendidly wealthy banana taste with a touch of cinnamon.
And, utilizing the proportions and ratio of components under, produces really excellent banana cupcakes.
One reader, Britt, commented: “That is my go-to recipe when I’ve overripe bananas. The cupcakes are severely so good and the cinnamon cream cheese frosting takes them to the subsequent stage. I wish to sweet some pecans for an added crunch on high. Everybody who has tried them has raved about them. ★★★★★“
One reader, Lisa, commented: “Introduced these gems to work for my coworkers and so they had been successful! A number of of us approached me to inform me they had been one of the best banana cupcakes they’d EVER had. Fairly superb recipe. Large hit all the best way 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 have now 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 number of the finest flavors in baking!) All of it pairs so properly with the tangy cinnamon cream cheese frosting on high.
- Ease: Apart from mashing the bananas (which is even simpler for those who use your mixer), your complete course of is easy and simple. In case you make your personal buttermilk substitute, there may be one further step. See recipe Be aware under.
- 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 components 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 help the banana.
- Baking Soda + Baking Powder: These leaveners helps the cupcakes rise. In case you’re considering studying in regards to the science behind these magic components, 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 massive bananas. Make certain the bananas are very ripe as a result of extra brown spots = sweeter banana taste.
- Butter: For that unparalleled buttery taste! Once you cream butter with sugar, you’re creating construction and incorporating air for a lighter, springier crumb.
- Brown Sugar: We love the combo 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. In case you don’t have buttermilk readily available, see the recipe notes for a DIY buttermilk substitute.
You’ll additionally want eggs and some flavoring components.
Can I Use Frozen Bananas?
Sure, frozen and thawed bananas work on this recipe and you may learn extra about how one can freeze & thaw bananas for baking for those who’d like. Two necessary issues to recollect:
Pressure off extra liquid. As bananas thaw, they set free quite a lot of liquid, which might throw off the moist components in any baking recipe. I at all times suggest draining off most or all of that extra liquid earlier than mashing and measuring them on your recipe.
The riper the banana, the higher. Once you bake with bananas, you wish to use brown, spotty super-ripe ones.
Success Suggestions for Banana Cupcakes
- Straightforward Mash: My workforce and I make quite a lot 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 velocity. If utilizing a stand mixer, both the paddle or whisk attachment work for this. A blender or meals processor works as nicely. Mashing bananas by hand with a fork works too, however takes just a little arm muscle and further 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’ll be able to bake in batches.
- Room temperature: All refrigerated objects needs to be dropped at room temperature so the batter mixes collectively simply and evenly. In case you’re , be happy to learn extra about why room-temperature components 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 high 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 elective garnish, I really like topping these cupcakes with a sprinkle of crushed vanilla wafers (a nod to banana pudding!) and a banana slice:
Description
Prime these gentle home made banana cupcakes with cinnamon cream cheese frosting. To ensure one of the best outcomes, use bitter cream, buttermilk, and further ripe bananas–these energy components 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 velocity till creamed collectively, about 3 minutes. (Right here’s a useful tutorial for those who want steerage on how one can 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 velocity 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 velocity, add the dry components 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 ensure 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 heart comes out clear. For about 36 mini cupcakes, bake for about 11–13 minutes, similar 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 velocity till clean and creamy. Add 3 cups (360g) confectioners’ sugar, the vanilla, cinnamon, and salt. Beat on low velocity for 30 seconds, then progressively enhance the velocity to excessive and beat for two minutes. If you need the frosting just a little 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 no 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’ll be able to 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 embellished cupcakes.
Notes
- Make Forward Directions: Cupcakes may be made forward 1 day prematurely, lined, and saved at room temperature. Frosting can be made 1 day prematurely, lined, and saved within the fridge till prepared to make use of. Leftover cupcakes maintain nicely lined 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 further moist, so drain off as a lot of the surplus liquid as you’ll be able to earlier than mashing. See The right way to Freeze & Thaw Bananas for Baking.
- Room Temperature: All refrigerated objects needs to be at room temperature so the batter mixes collectively simply and evenly. Learn extra on why room temperature components are necessary.
- Buttermilk: Buttermilk is required for this recipe. You may make your personal 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 probably be considerably curdled and able to use within the recipe.
- Replace in 2025: To barely enhance the rise, I added 1/2 teaspoon baking powder to the recipe, as mirrored above.
