Banana Cupcakes with Cinnamon Cream Cheese Frosting are a delightful fusion of soft, moist banana cake and rich, spiced frosting. Perfectly sweet with a subtle warmth from cinnamon, these cupcakes make an ideal treat for birthdays, brunches, or anytime you’re craving something cozy and satisfying.
Why You’ll Love This Recipe
These cupcakes are ultra-moist, thanks to ripe bananas and sour cream, and full of real banana flavor without being overly sweet. The cinnamon cream cheese frosting adds a tangy, spiced finish that complements the softness of the cupcakes beautifully. They’re easy to make, freeze well, and are a guaranteed crowd-pleaser for any occasion.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup sour cream
1 ½ cups mashed ripe bananas (about 3 large bananas)
For the Cinnamon Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup unsalted butter, softened
3–3 ½ cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
directions
For the Cupcakes:
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add Bananas and Sour Cream:
Mix in the mashed bananas and sour cream until fully combined.
Combine and Fill:
Gradually add the dry ingredients to the wet mixture and stir just until combined. Do not overmix. Spoon the batter into the lined muffin cups, filling each about 2/3 full.
Bake:
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
Beat the Base:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add Flavor and Sugar:
Add the vanilla extract, cinnamon, and a pinch of salt. Gradually beat in the powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency and sweetness.
Frost the Cupcakes:
Once the cupcakes are completely cooled, pipe or spread the frosting onto each one. Optionally, sprinkle with a dash of cinnamon or top with banana chips for garnish.
Servings and timing
Servings: Makes 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 320 kcal per frosted cupcake
Variations
Nutty Banana Cupcakes: Fold in ½ cup of chopped walnuts or pecans for added crunch.
Chocolate Chip Twist: Add mini chocolate chips to the batter for a banana-chocolate combination.
Maple Frosting: Replace vanilla extract in the frosting with maple extract for a fall-inspired flavor.
Mini Cupcakes: Use a mini muffin tin for bite-sized treats. Adjust bake time to 10–12 minutes.
Spiced Version: Add a pinch of nutmeg or allspice for a deeper spice profile.
storage/reheating
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 20 minutes before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months; thaw completely before frosting and serving.
FAQs
Can I use frozen bananas?
Yes, just thaw them completely and drain any excess liquid before mashing.
Do I have to use sour cream?
You can substitute plain Greek yogurt if preferred. It offers similar moisture and tang.
Can I make the frosting ahead of time?
Yes, store it in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.
Can these be made gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking. The results may be slightly denser.
How do I make the cupcakes extra moist?
Use very ripe bananas and avoid overbaking. Check for doneness around 18 minutes.
Can I use brown sugar instead of granulated?
You can substitute half or all of the granulated sugar with brown sugar for a deeper flavor.
Is the frosting pipeable?
Yes, this cream cheese frosting holds its shape well for piping if chilled slightly before use.
Can I double the recipe?
Yes, this recipe doubles well for larger gatherings or bake sales.
What’s the best way to mash bananas?
Use a fork or potato masher for a smooth texture, or a food processor if you prefer a puree.
Do I need to refrigerate leftover cupcakes?
Yes, because of the cream cheese frosting, refrigeration is recommended.
Conclusion
Banana Cupcakes with Cinnamon Cream Cheese Frosting are the perfect blend of comfort and elegance. With their tender crumb, rich banana flavor, and spiced, creamy frosting, they’re a delightful addition to any celebration or afternoon treat. Simple to make and even easier to enjoy, they’re sure to become a favorite in your baking collection.
Banana Cupcakes with Cinnamon Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These banana cupcakes with cinnamon cream cheese frosting are moist, fluffy, and bursting with real banana flavor. Topped with a rich cinnamon-spiced cream cheese frosting, they’re a sweet, cozy treat perfect for any occasion!
Ingredients
For the Cupcakes:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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3/4 cup granulated sugar
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1/2 cup unsalted butter, softened
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2 large eggs
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1/2 cup sour cream
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1 1/2 cups mashed ripe bananas (about 3 large bananas)
For the Cinnamon Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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2 cups powdered sugar
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1/2 teaspoon ground cinnamon
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1 teaspoon vanilla extract
Instructions
Make the Cupcakes:
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Preheat Oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
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Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well.
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Combine Wet Ingredients: Mix in sour cream and mashed bananas.
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Add Dry Ingredients: Gradually add dry mixture to wet, stirring until just combined.
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Fill and Bake: Fill liners 2/3 full. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool 5 minutes in tin, then transfer to a wire rack to cool completely.
Make the Frosting:
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In a bowl, beat cream cheese and butter until smooth.
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Add powdered sugar, cinnamon, and vanilla. Beat until fluffy and spreadable.
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Frost cooled cupcakes and optionally dust with cinnamon or top with banana chips.
Notes
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For an extra indulgent twist, add mini chocolate chips or walnuts to the batter.
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Cupcakes store well in the fridge for up to 4 days—bring to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
