Banana Cream Cheese Cupcakes

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Banana Cream Cheese Cupcakes-Moist banana cupcakes topped with silky cream cheese frosting—comforting, classic, and irresistibly delicious.

Introduction

If you’re looking for a dessert that’s both nostalgic and elegant, these Banana Cream Cheese Cupcakes are the perfect choice. They combine the cozy flavor of ripe bananas with the richness of sour cream and the tang of cream cheese frosting. The result? A soft, tender cupcake with a velvety topping that melts in your mouth.

Whether you’re baking for a birthday, brunch, or just a sweet craving, these cupcakes are easy to make and guaranteed to impress. They’re a delightful twist on banana bread, elevated with a bakery-style finish.

Ingredients

For the Cupcakes

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup mashed ripe bananas (about 2 bananas)
  • ½ cup sour cream or Greek yogurt

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (optional, for silkier texture)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 2–3 minutes. This step is key for a soft, airy texture.

Step 4: Add Eggs and Flavor

Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas. Mix until well combined.

Step 5: Add Sour Cream and Dry Ingredients

Mix in the sour cream. Gradually add the dry ingredients, stirring just until combined. Do not overmix.

Step 6: Fill and Bake

Spoon the batter into cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting

In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and heavy cream (if using). Beat until light and fluffy.

If the frosting is too soft, chill for 20 minutes before piping. If too thick, add a splash of cream or milk.

Serving Suggestions

  • Pipe frosting with a star tip for a bakery-style look
  • Garnish with banana chips, chopped walnuts, or a drizzle of caramel
  • Serve with coffee, chai, or milk for a cozy pairing
  • Add a sprinkle of cinnamon or nutmeg for extra warmth

Tips & Variations

  • Use very ripe bananas: The browner, the better for flavor and moisture
  • Make it nutty: Fold in chopped pecans or walnuts to the batter
  • Add spice: Mix in ½ teaspoon cinnamon or pumpkin pie spice
  • Mini cupcakes: Bake for 10–12 minutes for bite-sized treats
  • Storage: Keep frosted cupcakes in the fridge for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months.

Recipe Summary

  • Prep Time: 15 minutes
  • Bake Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes
  • Calories: ~280 kcal per cupcake

Final Thoughts

These Banana Cream Cheese Cupcakes are a sweet blend of comfort and elegance. With their moist crumb and luscious frosting, they’re perfect for any occasion—from casual gatherings to special celebrations. Simple to make, yet rich in flavor, they’re sure to become a favorite in your baking rotation.

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