Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
My Best Banana Cupcakes

My Best Banana Cupcakes

  • Author: sofia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Makes approximately 18 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the delightful experience of My Best Banana Cupcakes, a treat that perfectly balances the rich sweetness of ripe bananas with a creamy cinnamon cream cheese frosting. These cupcakes are not only incredibly moist and flavorful, thanks to the addition of sour cream and buttermilk, but they are also easy to prepare. Perfect for birthdays, gatherings, or just as a sweet snack, they are sure to impress both family and friends. Whether you enjoy them plain or topped with your favorite garnish, these cupcakes promise a burst of banana goodness in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups mashed ripe bananas (about 4 medium or 3 large)
  • 1/2 cup buttermilk, at room temperature
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Optional: banana slices and/or crushed cookies

Instructions

  1. Preheat oven to 350°F (177°C). Line muffin pans with cupcake liners.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, beat softened butter, brown sugar, and granulated sugar until creamy. Add eggs, sour cream/yogurt, and vanilla; mix well.
  4. Blend in mashed bananas. Gradually incorporate dry ingredients and then add buttermilk until combined.
  5. Fill liners two-thirds full and bake for 18–20 minutes until a toothpick comes out clean.
  6. Let cool before frosting with cinnamon cream cheese frosting.

Nutrition

  • Serving Size: 1 cupcake (60g)
  • Calories: 220
  • Sugar: 16g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: Use very ripe bananas for maximum flavor. Ensure all ingredients are at room temperature for better mixing. Experiment with toppings like mini chocolate chips or crushed nuts for added texture.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://munchtwist.com/my-best-banana-cupcakes/