5.0 from 18 votes
Banana Cupcakes with Cream Cheese Frosting
Homemade banana cupcakes that are extra fluffy and moist are the ultimate dessert! Swirled on top is a tangy cream cheese frosting that makes these so perfect that you won't be able to stop at just one!
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 18 Cupcakes
Calories: 364 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- ¼ cup sour cream
- 2 teaspoon vanilla extract
- ½ cup buttermilk room temperature
- 1 cup mashed ripe bananas about 2 1/2 bananas
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 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.
Cup of Yum
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
Calories
364kcal
(18%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
252mg
(11%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
554IU
(11%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Cupcakes
Amount Per Serving
Calories 364
% 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.