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Get ready to be wowed by the most delicious Banana Cupcakes Recipe with Cream Cheese Frosting you’ve ever tasted.
If you’re a fan of banana bread or banana cake, these cupcakes are like their fun, bite-sized cousin. Never had a good banana cupcakes recipe? Oh, you’re gonna love this!
HERE IS WHAT OUR READERS ARE SAYING:
“Made these today and super duper delicious and yummy! Everyone loved them and I will definitely be making again.” – Jenny
They’re moist, packed with banana flavor, and topped with a tangy cream cheese frosting that’s simply irresistible.
My dad, who’s quite the critic, even joked that I should open a bakery after tasting these! No joke!
These banana cupcakes are a breeze to make. Whether it’s your first time or you’re a seasoned baker, you’re going to love how simple yet impressive these are.
The cream cheese frosting does amazing things to the flavor and texture of these cupcakes. Turns out, banana and cream cheese are a match made in heaven!
The perfect blend of moist banana cupcakes and creamy frosting, with a touch of walnut garnish for those who want a bit of crunch, makes these an instant hit at any gathering.
So let’s dive into why this banana cupcakes recipe is a keeper and how you can whip up these delightful treats in no time!
Some of our other favorite cupcake recipes we have on our site include: The BEST Pina Colada Cupcakes Recipe, Best Funfetti Cupcakes Recipe (Homemade & Easy), and Chocolate Cupcakes with Blackberry Buttercream.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BANANA CUPCAKES RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I ADD ANYTHING TO THE BATTER?
- WHAT OTHER FROSTING WOULD BE GOOD?
- HOW MANY BANANAS DO I USE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Banana Cupcakes with Cream Cheese Frosting
WHY THIS RECIPE WORKS:
- Simple Ingredients: Uses everyday items like all-purpose flour, mashed bananas, and vanilla extract. Simple is best in my book!
- Moist and Flavorful: Overripe bananas add incredible moisture and depth to the banana flavor. So be sure to let a few sit on the counter till they’re brown!
- Perfect for All Occasions: Whether it’s a family dinner or a special celebration, these cupcakes fit right in. For me, they’re tasty with just about any meal.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour (purpose flour)
- Granulated sugar (white sugar)
- Baking powder
- Baking soda
- Kosher salt
- Mashed bananas (overripe bananas)
- Vegetable oil (or coconut oil)
- Vanilla extract
- Egg (room temperature)
- Cream cheese (or vegan cream cheese for substitutions)
- Unsalted butter
- Powdered sugar
- Ground cinnamon
- Chopped walnuts (optional for garnish)
HOW TO MAKE BANANA CUPCAKES RECIPE:
- Preheat oven to 350°F. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- In a medium separate bowl, mix together the mashed bananas, oil, vanilla, and egg. Whisk to combine.
- Add the wet ingredients into the dry and mix together with a spoon until just combined and there are no dry patches.
- Evenly distribute the batter between 12 cupcake liners. Bake for 17-19 minutes until a toothpick inserted comes out clean. Let cool completely on wire rack.
Frosting
- In a large bowl, add in the butter and cream cheese. With a hand mixer, cream until smooth.
- Add in the vanilla and mix to combine. Slowly add in the powdered sugar until smooth; stir in the cinnamon. Top cupcakes with the frosting, and garnish with walnuts if desired.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I ADD ANYTHING TO THE BATTER?
Definitely! Consider adding chocolate chips, crushed banana chips, or a sprinkle of cinnamon for a unique twist.
I’ve got a lovely list of potential additions below that you can browse through. I love having options!
WHAT OTHER FROSTING WOULD BE GOOD?
A cinnamon cream cheese frosting or a fluffy vanilla buttercream can be great alternatives.
In the end, though, whatever your taste buds call out for is what you should do, haha!
HOW MANY BANANAS DO I USE?
For this recipe, about 3-4 days old bananas, equating to 1 1/2 cups mashed, are ideal for the perfect banana flavor.
You can experiment a little if you like. That was the amount that worked out best for me when baking these.
ANY ADDITIONS?
You better believe it! Check out the options below and let me know in the comments how it went!
- Chocolate chips
- Banana chips
- Cinnamon or nutmeg
- Dried fruit like cranberries
- Shredded coconut
- Rainbow sprinkles
- Sliced almonds or pecans
- A drizzle of maple syrup or honey
- Sprinkle of flaky sea salt on the frosting for a sweet-salty twist
- A scoop of ice cream on the side for indulgence
ANY SUBSTITUTIONS?
Sure thing! Here are some great ideas. Keep in mind that the flavor and texture will be different.
- Swap vegetable oil with melted butter or coconut oil for a different flavor profile.
- Replace all-purpose flour with cake flour for lighter, fluffier cupcakes.
- Brown sugar can be used instead of white sugar for a deeper sweetness.
- Egg whites instead of whole eggs for a lighter texture.
HOW TO STORE:
Refrigerator: These must be refrigerated due to the cream cheese in the frosting.
Keep in an airtight container for up to 3-4 days to maintain freshness. Make sure to leave a few out on the counter so people don’t forget about them!
Freezer: Wrap unfrosted cupcakes in plastic wrap and place in a freezer bag for longer storage.
DANA’S TIPS AND TRICKS:
- Use extra ripe bananas for the best banana flavor. It’s amazing how sweet they get!
- A medium bowl is ideal for mixing wet ingredients, and a large bowl for dry ingredients.
- For a tender banana cupcake texture, avoid overmixing the batter. Overmixing might make them more like dense muffins.
- A medium high speed setting on your electric mixer is perfect for creaming butter and sugar.
- For even-sized cupcakes, use an ice cream scoop to divide the batter into the muffin tin.
- Let cupcakes cool on a wire rack before frosting to prevent a melty mess.
This Banana Cupcakes Recipe is not just a great recipe; they’re a journey to a world of deliciousness. Each bite is a delightful mix of moist banana cupcake and rich, tangy cream cheese frosting.
They’re the perfect way to turn any day into a special occasion.
So, grab your cupcake liners, preheat your oven, and get ready to bake the best banana cupcakes ever. Enjoy the baking adventure and the wonderful treats you’ll create!
If you like this recipe, you might also like:
If you’ve tried this BANANA CUPCAKES RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Banana Cupcakes with Cream Cheese Frosting
Ingredients
- 1 & 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cup mashed bananas
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg lightly beaten
cream cheese frosting
- 8 tablespoons unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted
- 1/2 teaspoon ground cinnamon
- chopped walnuts for garnish
Instructions
- Preheat oven to 350°F. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.1 & 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon kosher salt
- In a medium separate bowl, mix together the mashed bananas, oil, vanilla, and egg. Whisk to combine.1 1/2 cup mashed bananas, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, 1 egg
- Add the wet ingredients into the dry and mix together with a spoon until just combined and there are no dry patches.
- Evenly distribute the batter between 12 cupcake liners. Bake for 17-19 minutes until a toothpick inserted comes out clean. Let cool completely on wire rack.
- For the frosting: In a large bowl, add in the butter and cream cheese. With a hand mixer, cream until smooth.8 tablespoons unsalted butter, 8 ounces cream cheese
- Add in the vanilla and mix to combine. Slowly add in the powdered sugar until smooth; stir in the cinnamon. Top cupcakes with the frosting, and garnish with walnuts if desired.1 teaspoon vanilla extract, 2 cups powdered sugar, chopped walnuts for garnish, 1/2 teaspoon ground cinnamon
Notes
- Use extra ripe bananas for the best banana flavor. It’s amazing how sweet they get!
- A medium bowl is ideal for mixing wet ingredients, and a large bowl for dry ingredients.
- For a tender banana cupcake texture, avoid overmixing the batter. Overmixing might make them more like dense muffins.
- A medium high speed setting on your electric mixer is perfect for creaming butter and sugar.
- For even-sized cupcakes, use an ice cream scoop to divide the batter into the muffin tin.
- Let cupcakes cool on a wire rack before frosting to prevent a melty mess.
Nutrition
Love This Recipe?
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3-4 normally
Say you are using medium bananas, how many will I need for 1 1/2 cups?
This was so good and easy. I did substitute
Apple sauce for most of the oil and used 1 T
of oil. I lost my long time recipe
this was by far the best out of several recipes I have tried. Thank you!
Oops! I forgot the stars. 🙂
My daughters and I made these today. Holy moly! They’re amazing! Highly recommend.
Yes, next time make sure the bananas are fully mashed, like a puree and are fully mixed into the batter. But, it still sounds delicious!
Hello!, today i made these cupcakes they are simply delicious however i have a question as they have piece of banana on it is this ok, bread is well done , howevwe i can see ans fee the banana, can you please give me some advices what I should done better ?,..maybe smash better the banana?. Thanks
I totally agree, my favorite cupcakes! Thanks for the 5 stars 🙂
Fantastic recipe! Easy to make and taste scrumptious!!!! Thank you
Made these today and super duper delicious and yummy! Everyone loved them and I will definitely be making again.
Love cupcakes, this recipe will be a welcome addition when planning our weekly menu. Thank you xoxo
These are amazing! I doubled it and I just finished topping them with the frosting (no need to double the frosting – it made plenty.) A perfect way to use up those ripe bananas. Thank you for the recipe!
Ooooh, that nutmeg addition sounds yummy!
I just made these and they were delicious. I added a 1/4 tsp of nutmeg and followed the recipe as written. My daughter loved these too.
These cupcakes look super delicious! Will have to try the recipe out