There’s something magical about baking with bananas. It brings back so many memories of my childhood, standing on a stool in my mom’s kitchen, watching her mix and measure, while the sweet aroma of ripe bananas filled the air. It’s one of those comforting scents that just makes you feel at home. These banana cupcakes are my take on a classic treat that my family loves. They’re moist, flavorful, and topped with a cinnamon cream cheese frosting that adds just the right amount of sweetness.
I always find that baking is a great way to bring everyone together. Whether it’s a rainy day or a weekend afternoon, there’s something about whipping up a batch of cupcakes that feels like a warm hug. My kids enjoy helping out, and I love seeing their little hands mix the batter or decorate the cupcakes with frosting. It’s these moments that create lasting memories, and I know they’ll look back fondly on our baking adventures.
These cupcakes are perfect for any occasion—birthdays, school events, or even just a special treat at home. Plus, they’re easy enough for anyone to make, whether you’re an experienced baker or just starting. So, grab some ripe bananas and let’s get started! I promise you’ll love how simple and delicious these banana cupcakes turn out to be!
Preparing
Banana Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
- 1 1/2 cups mashed ripe bananas (about 3-4 bananas)
- 1/2 cup softened butter
- 4 large eggs
- 1/2 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1 1/2 cups cake flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons softened butter
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar (adjust as needed)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
Directions
Begin by preheating your oven to 350°F (175°C) and lining two muffin pans with paper liners.
Separate the egg whites from the yolks, and whisk the whites in a bowl until stiff peaks form. Set this aside.
In a large mixing bowl, beat the softened butter until it’s light and fluffy. Then add the mashed bananas, egg yolks, and vanilla extract, mixing until well combined and smooth.
Carefully fold in a third of the whipped egg whites into the banana mixture, taking care not to deflate them.
In another bowl, whisk together the cake flour, sugar, baking powder, baking soda, salt, and cinnamon. Gradually add this dry mix to the banana mixture, folding gently until just combined. Then, gently fold in the remaining egg whites until fully incorporated.
Evenly distribute the batter into the muffin cups, filling each one halfway. Bake in the preheated oven for about 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
For the frosting, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, continuing to mix until the frosting is light and fluffy. Stir in the vanilla extract and cinnamon for added flavor.
If the frosting seems too soft, add extra powdered sugar until it reaches your desired consistency for piping. Decorate your cooled cupcakes with the frosting and enjoy your delightful treat!
Storing Suggestion
To keep your banana cupcakes fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for about a week. If you want to keep them even longer, consider freezing the unfrosted cupcakes. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw them before frosting for a delightful treat anytime!
Cooking Tips
If you don’t have cake flour on hand, all-purpose flour works just fine! You can also add chopped nuts or chocolate chips to the batter for an extra special touch. For a little zing, try adding a dash of nutmeg along with the cinnamon. These simple adjustments can elevate the flavor and texture of your cupcakes!
Serving Suggestions
These banana cupcakes are best served with a cup of coffee or tea for a lovely afternoon treat. Consider garnishing with additional cinnamon or a sprinkle of crushed nuts for added texture. They make for a delightful dessert at gatherings or parties, and I love to pair them with a scoop of vanilla ice cream for a delicious dessert combo!
Ingredient Substitutions
Feel free to substitute the butter with coconut oil or vegetable oil for a dairy-free version. You can also use maple syrup or honey in place of granulated sugar for a natural sweetener. For a vegan option, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). These substitutions will work well without compromising flavor!
Seasonal Variations
In spring and summer, consider adding fresh strawberries or blueberries into the batter for a fruity twist. In the fall, pumpkin spice can be a wonderful addition for a seasonal flavor boost. Additionally, try using ripe peaches or cherries during their peak season for a delightful alternative!
Allergen Information
This recipe contains common allergens like eggs, dairy, and gluten. For a gluten-free option, use a gluten-free all-purpose flour blend. To make it dairy-free, substitute the butter and cream cheese with vegan alternatives. Always check ingredient labels for allergen information to ensure safety.
FAQ
How can I make the cupcakes more moist?
To ensure your cupcakes are moist, make sure your bananas are very ripe. You can also add a tablespoon of yogurt or sour cream to the batter for extra moisture.
Can I freeze the banana cupcakes?
Yes, you can freeze the unfrosted banana cupcakes. Just wrap them well in plastic wrap and place them in a freezer-safe container. Thaw them before adding the frosting for the best texture.
What is the best way to store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate them or freeze them for future enjoyment.
Can I use whole wheat flour instead of cake flour?
Yes, you can use whole wheat flour, but keep in mind that it will change the texture slightly, making it denser. For the best results, you may want to use a combination of whole wheat and all-purpose flour.
How do I know when the cupcakes are done baking?
To check if the cupcakes are done, insert a toothpick into the center of one. If it comes out clean or with a few moist crumbs, they are ready. If there’s wet batter on the toothpick, give them a few more minutes.
Can I add nuts to the cupcake batter?
Absolutely! Chopped walnuts or pecans make a great addition to banana cupcakes. Just fold in about half a cup of nuts into the batter for a delicious crunch!
Banana Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
- 1 1/2 cups mashed ripe bananas around 3-4 bananas
- 1/2 cup softened butter
- 4 large eggs
- 1/2 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1 1/2 cups cake flour or substitute with all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons softened butter
- 4 ounces cream cheese softened
- 2 cups powdered sugar add more if needed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and prepare two muffin pans with paper liners.
- Separate the eggs, whisk the egg whites until stiff peaks form, and set them aside.
- In a large mixing bowl, cream the butter until it's light and airy. Add the mashed bananas, egg yolks, and vanilla extract, and mix until the batter is smooth. Gently fold in about a third of the egg whites into this mixture.
- In a separate bowl, combine the cake flour, sugar, baking powder, baking soda, salt, and cinnamon. Slowly fold these dry ingredients into the banana mixture until just incorporated. Fold in the remaining egg whites gently.
- Scoop the batter into the lined muffin cups, filling each halfway. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool fully before frosting.
- To prepare the frosting, beat the butter and cream cheese together until they are creamy and smooth. Gradually add in the powdered sugar, continuing to beat until the frosting is light and fluffy. Mix in the vanilla extract and cinnamon.
- If the frosting is too soft, add more powdered sugar until it's firm enough to pipe but still fluffy. Decorate the cooled cupcakes with frosting, and enjoy!
