I can’t get over how these banana cupcakes bake up so moist and tender, with banana bread flavor, a hint of cinnamon, and a swirl of tangy cream cheese frosting. One bite and they just might become your new favorite way to use ripe bananas.
I’m obsessed with these banana cupcakes because they hit that banana bread craving, but in a softer, sweeter, frosting-loaded way. The crumb is moist and tender, with ripe bananas doing the heavy lifting and just enough ground cinnamon to make every bite more interesting.
And that cream cheese frosting? Tangy, smooth, and honestly the reason I keep going back for “just one more.” I love how they feel casual enough for a random Tuesday but still good enough to disappear fast at a party.
No fuss, no drama. Just big banana flavor, soft cake, and frosting I want on everything.
Ingredients
- Flour gives the cupcakes structure, so they’re soft but not falling apart.
- Baking powder and soda help them puff up into cute little domes.
- Salt keeps the sweetness from getting too loud.
Tiny but important.
- Cinnamon adds that warm banana-bread vibe everyone secretly wants.
- Butter makes the crumb tender, rich, and honestly way more cupcake-like.
- Granulated and brown sugar bring sweetness, moisture, and a little caramel flavor.
- Eggs hold everything together and keep the texture light.
- Vanilla makes the banana taste rounder, sweeter, and less one-note.
- Ripe bananas bring natural sweetness, softness, and that cozy homemade smell.
- Sour cream keeps them moist.
Basically, it’s the secret helper.
- Milk loosens the batter so the cupcakes bake up nice and tender.
- Cream cheese frosting is tangy, creamy, and balances all that banana sweetness.
- Powdered sugar makes the frosting smooth, fluffy, and sweet enough.
- Plus, a cinnamon sprinkle on top makes them look bakery-level cute.
Ingredient Quantities
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 to 3 medium bananas)
- 1/3 cup sour cream
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
- Optional: ground cinnamon for sprinkling
How to Make this
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon; set aside.
3. In a large bowl beat 1/2 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each, then mix in 1 teaspoon vanilla extract.
5. Stir in 1 cup mashed ripe bananas, 1/3 cup sour cream, and 1/4 cup milk until just combined.
6. Gradually add the dry ingredients to the wet mixture and fold until just incorporated; do not overmix.
7. Divide batter evenly among the prepared liners, filling each about two thirds full, and bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat together 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Add 3 cups sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt, and beat until light and fluffy. Adjust texture with a little milk if too thick.
9. Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
10. If desired, lightly sprinkle with ground cinnamon before serving.
Equipment Needed
1. 12-cup muffin pan
2. Paper liners
3. Medium and large mixing bowls
4. Measuring cups and measuring spoons
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Potato masher or fork
8. Wire cooling rack and toothpick for doneness
9. Piping bag with tip or offset spatula for frosting
FAQ
Banana Cupcakes Recipe Substitutions and Variations
- All-purpose flour: use a 1-to-1 gluten-free baking blend in the same measure; add 1/4 teaspoon xanthan gum per cup if the blend does not contain it.
- Unsalted butter (in batter): replace with equal parts virgin coconut oil, melted and cooled slightly before mixing; note it will add a mild coconut note.
- Sour cream: swap for plain full-fat Greek yogurt in the same amount to maintain tang and moisture.
- Eggs: for each large egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes to thicken as a binder.
Pro Tips
1) Use very ripe bananas with lots of brown spots for the best banana flavor and natural sweetness. If yours are only slightly ripe, microwave them for 20 to 30 seconds to soften and concentrate the sweetness before mashing.
2) Bring eggs, butter, and sour cream to room temperature about 30 minutes before you start. Room-temp ingredients emulsify more easily, giving a smoother batter and lighter crumb.
3) Fold the dry ingredients into the wet just until no streaks remain. Overmixing develops gluten and makes the cupcakes dense instead of tender. A few small flour flecks are okay.
4) Chill the frosted cupcakes briefly before serving. Pop them in the fridge for 15 to 20 minutes to firm up the cream cheese frosting so it holds its shape, and store leftovers chilled in an airtight container for up to 3 days. If you want them warm again, heat a single cupcake for 8 to 10 seconds in the microwave.
Banana Cupcakes Recipe
I can’t get over how these banana cupcakes bake up so moist and tender, with banana bread flavor, a hint of cinnamon, and a swirl of tangy cream cheese frosting. One bite and they just might become your new favorite way to use ripe bananas.
12
servings
504
kcal
Equipment: 1. 12-cup muffin pan
2. Paper liners
3. Medium and large mixing bowls
4. Measuring cups and measuring spoons
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Potato masher or fork
8. Wire cooling rack and toothpick for doneness
9. Piping bag with tip or offset spatula for frosting
Ingredients
-
1 1/2 cups all-purpose flour
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 cup unsalted butter, softened
-
3/4 cup granulated sugar
-
1/2 cup packed brown sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 cup mashed ripe bananas (about 2 to 3 medium bananas)
-
1/3 cup sour cream
-
1/4 cup milk
-
8 ounces cream cheese, softened
-
1/2 cup unsalted butter, softened
-
3 cups powdered sugar, sifted
-
1 teaspoon vanilla extract (for frosting)
-
Pinch of salt
-
Optional: ground cinnamon for sprinkling
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon; set aside.
- In a large bowl beat 1/2 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
- Add 2 large eggs one at a time, beating well after each, then mix in 1 teaspoon vanilla extract.
- Stir in 1 cup mashed ripe bananas, 1/3 cup sour cream, and 1/4 cup milk until just combined.
- Gradually add the dry ingredients to the wet mixture and fold until just incorporated; do not overmix.
- Divide batter evenly among the prepared liners, filling each about two thirds full, and bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Add 3 cups sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt, and beat until light and fluffy. Adjust texture with a little milk if too thick.
- Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
- If desired, lightly sprinkle with ground cinnamon before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 145g
- Total number of serves: 12
- Calories: 504kcal
- Fat: 24.3g
- Saturated Fat: 14.9g
- Trans Fat: 0.15g
- Polyunsaturated: 2.9g
- Monounsaturated: 8.5g
- Cholesterol: 92mg
- Sodium: 313mg
- Potassium: 117mg
- Carbohydrates: 69.4g
- Fiber: 1.1g
- Sugar: 52.8g
- Protein: 4.1g
- Vitamin A: 300IU
- Vitamin C: 1.7mg
- Calcium: 25mg
- Iron: 0.42mg
