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

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

Scale
  • 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

  1. Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
  2. In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
  3. 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.
  4. Gradually add the dry ingredients to the wet mixture while alternating with buttermilk; mix until just combined.
  5. Fill each cupcake liner two-thirds full with batter and bake for 18–20 minutes or until a toothpick comes out clean.
  6. Cool in the pan for 20 minutes before transferring to a rack to cool completely before frosting.
  • Author: Natalia
  • 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.