My Best Banana Cupcakes are a delightful treat that everyone will love. They are perfect for birthday parties, family gatherings, or simply as a sweet indulgence at home. With their moist texture and rich flavor from ripe bananas and cinnamon cream cheese frosting, these cupcakes stand out as a favorite dessert. You’ll find that the combination of sour cream and buttermilk enhances the flavor, making each bite irresistible.
Why You’ll Love This Recipe
- Incredibly Moist: Thanks to the use of sour cream and buttermilk, these cupcakes stay moist for days.
- Easy to Make: This recipe is simple enough for bakers of all levels, making it perfect for family baking sessions.
- Versatile Topping Options: The cinnamon cream cheese frosting pairs well with various toppings, allowing you to customize your cupcakes.
- Great for Any Occasion: Whether it’s a celebration or just a treat for yourself, these cupcakes are suitable for all events.
- Freezing Friendly: You can easily freeze these cupcakes without frosting for later enjoyment.
Tools and Preparation
Before diving into making My Best Banana Cupcakes, gather the essential tools to ensure a smooth baking process.
Essential Tools and Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Handheld or stand mixer
- Whisk
- Silicone spatula
Importance of Each Tool
- Muffin pan: Essential for shaping your cupcakes perfectly; using a standard muffin pan ensures consistent sizes.
- Handheld or stand mixer: Makes creaming butter and sugar effortless and provides even mixing for the batter.
- Silicone spatula: Useful for scraping down the sides of bowls to ensure all ingredients are well combined.
Ingredients
Top these soft homemade banana cupcakes with cinnamon cream cheese frosting. To guarantee the best results, use sour cream, buttermilk, and extra ripe bananas–these power ingredients make all the difference in this spiced cupcake recipe.
Ingredients:
– 2 cups (250g) all-purpose flour (spooned & leveled)
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 3/4 teaspoon salt
– 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
– 1/2 cup (100g) packed light or dark brown sugar
– 1/2 cup (100g) granulated sugar
– 2 large eggs, at room temperature
– 1/4 cup (60g) sour cream or plain yogurt, at room temperature
– 2 teaspoons pure vanilla extract
– 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
– 1/2 cup (120ml) buttermilk, at room temperature
– 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
– 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
– 3 cups (360g) 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 Nilla Wafer cookies*
How to Make My Best Banana Cupcakes
Step 1: Preheat the Oven
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. If you have two pans, line them both; otherwise, bake in batches. This recipe yields about 18 cupcakes.
Step 2: Prepare Dry Ingredients
Whisk together the following dry ingredients in a bowl:
* All-purpose flour
* Baking soda
* Baking powder
* Ground cinnamon
* Salt
Set aside once mixed.
Step 3: Cream Butter and Sugars
Using your handheld or stand mixer fitted with a paddle attachment:
1. Beat together the softened unsalted butter, brown sugar, and granulated sugar on medium-high speed until creamed together—this should take about 3 minutes.
2. Scrape down the sides of the bowl as needed.
3. Add in the eggs, sour cream or yogurt, and vanilla extract. Beat until combined.
4. Finally, mix in the mashed bananas until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
With your mixer on low speed:
1. Gradually add the dry ingredients until just incorporated.
2. Slowly pour in the buttermilk while still mixing on low speed.
3. Be careful not to overmix; you may need to whisk by hand gently to eliminate any dry flour pockets.
Step 5: Bake Cupcakes
Pour or spoon batter into each liner until they are filled about two-thirds full. Bake in preheated oven for 18–20 minutes, checking doneness with a toothpick inserted in the center—it should come out clean.
Step 6: Cool Cupcakes
Allow cupcakes to cool in their pans on a cooling rack for about 20 minutes before transferring them to cool completely before frosting.
Step 7: Make Cream Cheese Frosting
In a large bowl using your mixer fitted with a paddle or whisk attachment:
1. Beat together cream cheese and butter on high speed until smooth.
2. Gradually add confectioners’ sugar along with vanilla extract, ground cinnamon, and salt.
3. After mixing on low speed for about 30 seconds, increase speed to high and beat for an additional 2 minutes.
4. For thicker frosting, add an extra 1/4 cup of confectioners’ sugar, if desired.
Step 8: Frost Cupcakes
If you want your frosting to hold its shape better when piped:
1. Refrigerate it for at least 20 minutes before decorating cooled cupcakes.
2. Use piping tips like Ateco #826 or #808 if you wish; however, spreading with a knife works beautifully too!
3. Optionally garnish with banana slices or crushed Nilla Wafer cookies.
Step 9: Store Leftovers
Cover any leftover cupcakes tightly and store them in the refrigerator for up to 3 days—a cupcake carrier works great for storage!
How to Serve My Best Banana Cupcakes
Serving My Best Banana Cupcakes is a delightful experience that can be tailored to suit any occasion. Whether for a birthday party, a cozy family gathering, or simply as a sweet treat after dinner, these cupcakes can be enhanced with various toppings and accompaniments.
With Cream Cheese Frosting
- Top the cupcakes generously with the creamy cinnamon-infused frosting for a rich flavor.
Garnished with Bananas
- Add slices of fresh banana on top for an extra touch of sweetness and visual appeal.
Crushed Nilla Wafers
- Sprinkle crushed Nilla Wafer cookies over the frosting to add a crunchy texture that complements the softness of the cupcakes.
Served with Ice Cream
- Pair each cupcake with a scoop of vanilla ice cream for a delicious dessert combination.
On a Dessert Platter
- Arrange the cupcakes on a decorative platter mixed with fruits and other desserts for an inviting presentation.
As Party Favors
- Wrap individual cupcakes in clear bags tied with ribbons to give away as delightful party favors.
How to Perfect My Best Banana Cupcakes
To ensure your banana cupcakes turn out perfectly every time, consider these helpful tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be.
- Room temperature ingredients: Make sure all your ingredients are at room temperature for better mixing and texture.
- Don’t overmix: Mix just until combined to keep your cupcakes light and fluffy.
- Measure flour properly: Spoon and level your flour to avoid dense cupcakes. Too much flour can lead to dry results.
- Cool before frosting: Allow your cupcakes to cool completely before applying frosting; this prevents melting and ensures neat decoration.
- Customize flavors: Feel free to experiment by adding nuts or chocolate chips for added texture and flavor.
Best Side Dishes for My Best Banana Cupcakes
While My Best Banana Cupcakes are delicious on their own, pairing them with complementary side dishes can elevate your dessert experience. Here are some delightful options:
- Fruit Salad: A refreshing mix of seasonal fruits balances the sweetness of the cupcakes.
- Whipped Cream: Light and airy whipped cream adds a fluffy texture that’s perfect alongside the moist cupcakes.
- Chocolate Sauce: Drizzle warm chocolate sauce over the cupcakes for an indulgent twist.
- Caramel Sauce: A creamy caramel sauce enhances the flavors of banana while adding richness.
- Coffee: A cup of freshly brewed coffee provides a nice contrast to the sweet flavor profile.
- Milkshake: Pairing with a cold milkshake can create a fun and nostalgic dessert experience.
- Cheese Plate: A selection of cheeses can complement the sweetness with savory notes.
- Pecan Pie Bites: Small bites of pecan pie offer another layer of flavor that pairs well with banana.
Common Mistakes to Avoid
When making My Best Banana Cupcakes, it’s easy to make some common mistakes that can affect the final result. Here are a few to watch out for:
- Using underripe bananas: Ripe bananas add natural sweetness and moisture. Always use extra ripe bananas for the best flavor and texture.
- Overmixing the batter: Mixing too much can lead to dense cupcakes. Mix just until combined to keep them light and fluffy.
- Ignoring room temperature ingredients: Cold ingredients can affect how well they blend together. Ensure your butter, eggs, sour cream, and buttermilk are at room temperature.
- Not measuring flour correctly: Spoon and level your flour to avoid using too much, which can result in dry cupcakes. A kitchen scale can help with accuracy.
- Skipping cooling time before frosting: Frosting warm cupcakes can cause the icing to melt. Allow cupcakes to cool completely on a wire rack before frosting.
Refrigerator Storage
- Store cupcakes in an airtight container for up to 3 days.
- Keep them in the fridge if frosted, especially with cream cheese frosting.
Freezing My Best Banana Cupcakes
- Wrap each cupcake tightly in plastic wrap.
- Place them in a freezer-safe container or bag for up to 3 months.
- To freeze frosted cupcakes, consider flash freezing them first on a baking sheet.
Reheating My Best Banana Cupcakes
- Oven: Preheat to 350°F (177°C). Place cupcakes on a baking sheet and heat for about 5-10 minutes until warm.
- Microwave: Heat one cupcake at a time for about 10-15 seconds. Check for warmth as microwaves vary in power.
- Stovetop: Use a covered skillet over low heat. Place the cupcake on a plate, cover, and heat for about 5 minutes until warmed through.
Frequently Asked Questions
What makes My Best Banana Cupcakes so special?
These banana cupcakes are moist and flavorful thanks to extra ripe bananas, buttermilk, and sour cream. The cinnamon cream cheese frosting adds a delightful touch that enhances their taste.
Can I customize My Best Banana Cupcakes?
Absolutely! You can add chocolate chips, nuts, or even different spices like nutmeg for added flavor. Feel free to experiment with mix-ins that suit your taste!
How do I know when My Best Banana Cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few crumbs attached, they are done baking.
Can I make these banana cupcakes without eggs?
Yes! For an egg-free version of My Best Banana Cupcakes, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Final Thoughts
My Best Banana Cupcakes are not only delicious but also versatile enough to suit any occasion. With their rich flavor and moist texture combined with creamy frosting, they are sure to impress family and friends. Plus, you can easily customize them with your favorite add-ins! Give this recipe a try—you won’t be disappointed!
My Best Banana Cupcakes
My Best Banana Cupcakes are a scrumptious delight that will make any occasion special. Bursting with the natural sweetness of ripe bananas and topped with velvety cinnamon cream cheese frosting, these cupcakes are incredibly moist and full of flavor. The secret to their rich taste lies in the combination of buttermilk and sour cream, ensuring they stay fresh for days. Perfect for birthdays, family gatherings, or simply as an indulgent treat at home, these cupcakes are versatile enough to please everyone. Enjoy them plain, or elevate your presentation with optional toppings like banana slices or crushed Nilla Wafer cookies for added texture and sweetness.
- Total Time: 35 minutes
- Yield: Approximately 18 cupcakes 1x
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/2 cup (120ml) buttermilk, at room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) 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 Nilla Wafer cookies
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- In a mixer, cream softened butter with brown and granulated sugars until light and fluffy. Add eggs, sour cream/yogurt, vanilla extract, and mashed bananas; mix until well combined.
- Gradually add the dry ingredients to the wet mixture while alternating with buttermilk; mix until just combined.
- Fill each cupcake liner two-thirds full with batter and bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in the pan for 20 minutes before transferring to a rack to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Use very ripe bananas for maximum flavor. Allow all ingredients to reach room temperature for better mixing. You can customize your cupcakes by adding nuts or chocolate chips.
