Description
These moist and flavorful banana cupcakes are made with ripe bananas, a blend of spices, and topped with a creamy cinnamon cream cheese frosting. Perfect for dessert or an afternoon treat, they balance the sweetness of bananas and brown sugar with a luscious homemade frosting and optional banana chip garnish.
Ingredients
Cupcakes
- 1 1/4 cups (163g) all-purpose flour (measured accurately)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (112g) packed light brown sugar
- 1/4 cup (52g) granulated white sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 cup (240ml) mashed overripe banana (2-3 bananas)
- 1/2 cup (120ml) milk
Frosting
- 8 oz (226g) cream cheese, room temperature
- 1/2 cup (112g) salted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 12-14 banana chips, optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Set this mixture aside for later incorporation into the batter.
- Cream Butter, Oil, and Sugars: In a large mixing bowl, beat the room temperature unsalted butter, vegetable oil, light brown sugar, and granulated sugar together until the mixture is pale and fluffy, about 2-3 minutes. This step ensures a light texture in your cupcakes.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Add the vanilla extract to the second egg. Scrape down the sides of the bowl to keep the mixture uniform.
- Combine Batter with Dry Ingredients and Wet Ingredients: Add half of the dry ingredient mixture to the wet ingredients and mix until mostly combined. Slowly pour in the milk and mashed bananas, mixing well. The batter may appear slightly curdled, which is normal. Add the remaining dry ingredients and mix just until smooth, being careful not to overmix.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners filling each about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a bowl, beat the cream cheese and salted butter together until smooth and creamy. Gradually add half of the powdered sugar and beat until combined. Stir in the vanilla extract and ground cinnamon. Add the remaining powdered sugar and mix until the frosting is smooth and fluffy.
- Frost and Decorate: Using a large round piping tip (such as Ateco tip 808), pipe the frosting onto the cooled cupcakes. If desired, top each cupcake with a banana chip for added texture and decoration.
- Serve and Store: Refrigerate the frosted cupcakes until ready to serve. They taste best at room temperature and are best eaten within 3-4 days for optimal freshness.
Notes
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- Cupcakes are best served at room temperature but can be stored refrigerated to prolong freshness.
- If bananas are not very ripe, the cupcakes may lack sweetness and moisture; use overripe bananas for best results.
- Adjust cinnamon to taste or omit if sensitive to spices.
- The banana chips garnish is optional but adds a nice crunchy contrast.
- Use room temperature ingredients for better mixing and texture.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
