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
