Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Banana Cupcakes with Cinnamon Cream Cheese Frosting are not just another dessert - they're a magical fusion of moist, banana-packed goodness and a creamy, spiced topping that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cupcakes promise to be your new go-to dessert that combines simple ingredients with irresistible flavors.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup mashed ripe bananas
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, combine sugar, mashed ripe bananas, vegetable oil, eggs, and vanilla extract. Mix thoroughly with an electric mixer until smooth and well blended.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in tough cupcakes.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter in a medium bowl until smooth and creamy.
- Gradually add powdered sugar and ground cinnamon, mixing on low speed until fully incorporated and smooth.
- Once cupcakes are completely cool, pipe or spread the cinnamon cream cheese frosting on top of each cupcake.
- Optional: Garnish with a light sprinkle of ground cinnamon or a small banana chip for decoration.
Tips
- Use overripe bananas for maximum flavor and natural sweetness - the browner, the better!
- Don't overmix the batter; mix just until ingredients are combined to keep cupcakes tender.
- Check cupcakes early - every oven is different, so start checking at 15 minutes to prevent overbaking.
- Let cupcakes cool completely before frosting to prevent the cream cheese from melting.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Room temperature ingredients (eggs, butter, cream cheese) blend more smoothly and create a better texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days for maximum freshness.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 50mg
