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Banana Cupcakes with Cinnamon Cream Cheese Frosting

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These Banana Cupcakes with Cinnamon Cream Cheese Frosting are tender, moist, and capture the warm aroma of ripe bananas and cinnamon, perfect for brunch or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

For the cupcakes
  • 2 cups all-purpose flour Standard baking flour that gives structure.
  • 1 teaspoon baking soda Helps the cupcakes rise.
  • 1/2 teaspoon baking powder Adds extra lift.
  • 1 teaspoon ground cinnamon Provides aromatic spice.
  • 3/4 teaspoon salt Balances sweetness.
  • 1/2 cup unsalted butter, softened Adds richness.
  • 1/2 cup packed light or dark brown sugar Gives caramel-like sweetness.
  • 1/2 cup granulated sugar Adds sweetness.
  • 2 large eggs Bind ingredients and add tenderness.
  • 1/4 cup sour cream or plain yogurt Adds moisture.
  • 2 teaspoons pure vanilla extract Enhances flavor.
  • 1 and 1/2 cups mashed bananas Provides sweetness and flavor.
  • 1/2 cup buttermilk, at room temperature Adds tenderness.
For the frosting
  • 8 ounces full-fat cream cheese, softened Base of the frosting.
  • 1/2 cup unsalted butter, softened Adds richness.
  • 3 cups confectioners’ sugar Sweetens the frosting.
  • 1 teaspoon pure vanilla extract Rounds out the flavor.
  • 1/2 teaspoon ground cinnamon Gives gentle spice.
  • 1/8 teaspoon salt Balances sweetness.
Optional garnish
  • Banana slices and/or crushed Nilla Wafer cookies Adds crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt until combined.
  3. In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Add the eggs, sour cream, and vanilla to the butter-sugar mixture, mixing until smooth.
  5. Beat in the mashed bananas, then gradually add the dry mixture until just combined.
  6. Slowly mix in the buttermilk until smooth.
  7. Fill the cupcake liners two-thirds full and bake for 18 to 20 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the cream cheese and softened butter until smooth.
  2. Gradually add the confectioners’ sugar, vanilla, ground cinnamon, and salt, beating until creamy.
  3. If too soft, add extra confectioners’ sugar to reach desired consistency.
Assembly
  1. Frost the cooled cupcakes with the cinnamon cream cheese frosting and garnish as desired.

Nutrition

Serving: 1gCalories: 510kcalCarbohydrates: 63gProtein: 4gFat: 26gSaturated Fat: 15gSodium: 210mgFiber: 1gSugar: 36g

Notes

Use very ripe bananas for best flavor. Store cupcakes in an airtight container in the refrigerator for up to 4 days. Freeze unfrosted cupcakes for up to 3 months.

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