Banana Cupcakes with Cream Cheese Frosting
User Reviews
5
Banana Cupcakes with Cream Cheese Frosting
Description
These Banana Cupcakes start with a batter that blends mashed ripe bananas with softened butter, light and brown sugars, eggs, sour cream, and vanilla extract. Dry ingredients including all-purpose flour, baking soda, cinnamon, and salt are sifted in for a balanced structure and subtle spice. Buttermilk adds moisture and a slight tang that complements the bananas.
The batter is portioned into cupcake liners and baked until they spring back when lightly pressed, yielding a tender crumb with a mild banana aroma and warm cinnamon undertones. Cooling completely before frosting ensures the cupcakes retain a delicate texture.
The cream cheese frosting is made by beating softened cream cheese and butter until smooth before incorporating vanilla, salt, and powdered sugar. It is creamy and slightly tangy, pairing well with the sweet spice of the cupcakes. The frosting is spread or piped atop the cupcakes before serving.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter softened, unsalted
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large egg room temperature
- ¼ cup sour cream
- 2 teaspoon vanilla extract
- ½ cup buttermilk room temperature
- 1 cup banana about 2 1/2 bananas, mashed ripe
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened, unsalted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°. Line a cupcake pan with cupcake liners and set it aside.
- In a medium bowl sift the flour, baking soda, cinnamon, and salt together. Set aside.
- In the bowl of a mixer use the paddle attachment to beat the butter, granulated sugar, and brown sugar until fluffy. Add in the eggs one at a time and beat until combined. Add the sour cream and vanilla until just combined.
- Add the buttermilk and mashed bananas and mix on low until just combined. Be sure to scrape down the bowl entirely a few times before adding in the dry ingredients. Add the dry ingredients and mix on low until smooth.
- Use a cookie scoop to scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
Cream Cheese Frosting
- In the bowl of a mixer, beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
- Add the vanilla, salt and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed without it making a mess. Beat until smooth.
- Use a piping bag to pipe onto the cooled cupcakes, or spread with a knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Cupcakes
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 252mg | 11% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 554IU | 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
5
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