Banana Cupcakes
User Reviews
4.8
Banana Cupcakes
Description
These Banana Cupcakes combine typical cupcake ingredients along with mashed ripe bananas and cinnamon for gentle fruit flavor and warmth. The batter’s texture is enriched by sour cream and buttermilk, which help keep the crumb moist while lending subtle acidity to balance sweetness. The flour is mixed with baking soda and powder to provide a good rise while cinnamon and salt enhance the flavors.
The method involves creaming butter and sugars first for lightness before incorporating eggs, sour cream, and banana. Flour is folded in alternately with buttermilk to avoid overmixing. Baking just until a toothpick comes out clean results in tender, fluffy cupcakes with a moist interior.
Once cooled, the cupcakes are topped with a cinnamon cream cheese frosting made from softened cream cheese, butter, powdered sugar, cinnamon, salt, and vanilla. This frosting adds creamy richness with a slight cinnamon warmth complementing the banana base. The cupcakes work well for gatherings or as a sweet treat.
Notes recommend measuring flour carefully to avoid dense texture, allowing cupcakes to cool fully before frosting to prevent melting, and using room-temperature eggs for better integration. Careful mixing is advised to prevent toughness from gluten overdevelopment. Baking in batches is possible if limited pans are available.
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup butter softened (113g, unsalted
- ½ cup light brown sugar 110g, packed
- ½ cup sugar (100g)
- 2 large egg room temperature
- ¼ cup sour cream room temperature (60g)
- 1¼ cups banana 2 to 3 large bananas (328g, mashed ripe
- ½ cup buttermilk room temperature (120mL, whole
For the Cream Cheese Frosting:
- 8 ounces cream cheese (226g)
- ½ cup butter softened (113g, unsalted
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 cups powdered sugar (360g)
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes:
- Position two oven racks towards the center of the oven. Preheat the oven to 350°. Line two 12-cup muffin pans with 18 paper cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs and sour cream until well combined. Beat in banana. Stop and scrape down the bowl as needed.
- With the mixer on low, add in the flour mixture alternating with the buttermilk just until combined. (Be careful not to over mix the batter!) Fill each cupcake liner about 3/4 of the way full with the batter.
- Bake for 18 to 20 minutes, rotating the pans and swapping oven positions halfway through, or until a wooden pick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely.
For the Frosting:
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, cinnamon, and salt on medium speed until smooth and well combined.
- With the mixer on low speed, gradually mix in the powdered sugar and until smooth and fluffy, about 3 minutes. Stop and scrape down the bowl several times while mixing to make sure there aren’t any lumps of cream cheese and butter.
- Transfer the frosting to a piping bag fitted with a decorative tip and the frosting onto the cooled cupcakes. Garnish with banana chips, if desired. Refrigerate any leftovers in an airtight container for up to 5 days.
Notes
- Measure flour accurately by weighing or fluffing and leveling to avoid dry cupcakes.
- Ensure cupcakes have fully cooled prior to frosting to prevent the frosting from melting.
- Bring eggs to room temperature before baking to mix evenly into batter.
- Avoid overmixing batter to keep cupcakes tender and avoid gluten overdevelopment.
- If using one muffin pan only, bake in batches; cool cupcakes on a wire rack before reusing the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 200mg | 8% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 552IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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