Banana Cupcakes with Cream Cheese Frosting

Name: Banana Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes
Ingredients: 1/2 cup unsalted butter; 1 cup granulated sugar; 2 eggs; 1/2 cup sour cream; 2 ripe medium bananas; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; Pinch of salt; 1/2 teaspoon vanilla extract; 1/2 cup unsalted butter; 8 ounces cream cheese; 2 cups confectioner's sugar; Pastel candy or sprinkles for decorating

User Reviews

5.0

3 reviews

Excellent

Servings
12 cupcakes
Course
Dessert, Cake
Cuisine
American, International, Vegetarian

Banana Cupcakes with Cream Cheese Frosting

Iris Warren

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Banana cupcakes with cream cheese frosting-perfect for parties or an every day treat!

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Ingredients

Servings

For the banana cupcakes:

1/2 cup unsalted butter at room temperature
1 cup granulated sugar
2 eggs
1/2 cup sour cream
2 ripe medium bananas roughly chopped
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
1/2 teaspoon vanilla extract

For the Cream Cheese Frosting:

1/2 cup unsalted butter at room temperature
8 ounces cream cheese softened
2 cups confectioner's sugar
Pastel candy or sprinkles for decorating optional ( I used Easter M&M's)

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Instructions

Preheat oven to 350 degrees F. Line a cupcake pan with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula and continue to beat, adding one egg at a time until thoroughly combined. Add the sour cream and bananas and mix until combined.
In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Add flour mixture to the mixer and beat until just smooth, 1-2 minutes. Add the vanilla and beat until just combined.
Fill each cup about 2/3 of the way full with the batter and bake, rotating halfway through, until the cupcakes are golden and a cake tester inserted int he middle comes out clean, 18-20 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
Spoon about 2 tablespoons of the frosting onto each cupcake. Using an offset spatula and holding the cupcake in your hand, spread the frosting on in swirls by turning the cupcake in your hand. Ring each cupcake with pastel candies or sprinkles, if using. Serve immediately or store in an air tight container and refrigerate up to 3 days.