Super tasty with a cinnamon cream cheese frosting these Banana Cupcakes are over the top good. With banana slice and a caramel drizzle you won’t want to stop.
I’m a huge banana dessert fan. I will eat anything banana flavored as it is one of my absolute favorite flavors to bake with of all time. Hands down no lie there.
These Banana Cupcakes are one of my favorite dessert recipes. They are like little hand held cakes that you get to yourself, that is what I have always considered cupcakes.
Your own little personalized cake that is just the right portion and you don’t have to feel bad eating alllll of them, of course I still say everything in moderation.
But to be honest with the flavors of these, it’s really hard to stick by that motto. With a tasty banana cupcake that is slathered in a cinnamon cream cheese frosting, then drizzled with caramel you really can’t go wrong.
It has all my favorite flavors in one dessert. If you are a banana fan like I am then you will really appreciate this recipe as well, also banana is great all year long.
So you don’t have to wait for a specific season to make anything banana flavored and I love that, it is available to you 24/7! So these cupcakes get made all the time.
Some of my other favorite banana desserts that we have on our site include: Chocolate Banana Bread, Easy Banana Cake and Banana Pancakes.
WHY THIS RECIPE WORKS:
- Easily double this batch do make more.
- The cinnamon cream cheese frosting really works with the banana flavor.
- The caramel drizzle sends the flavor over the top but is completely optional.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking soda
Baking powder
Cinnamon
Salt
Mashed banana
Egg
Light brown sugar
Sour cream
Vegetable oil
Vanilla extract
Cream cheese
Unsalted butter
Powdered sugar
Caramel sauce, optional
Sliced bananas, optional
HOW TO MAKE BANANA CUPCAKES, STEP BY STEP:
- Preheat the oven to 350°F. Line a cupcake tin with liners.
- In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
- In a medium-sized bowl stir together the banana, egg, brown sugar, sour cream, oil, and vanilla extract until fully combined.
- Add the wet ingredients to the dry and stir until fully combined, until there are no dry patches left. Do not overmix.
- Evenly distribute the batter between the 12 liners, bake for 17-19 minutes until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes in the tin, remove the cupcakes, and let cool completely on a wire rack.
- To make the frosting In the body of a stand mixer with the paddle attachment add the cream cheese and butter and cream together until smooth.
- Add in the powdered sugar, stir it in until combined. Scrape down the sides as needed.
- Add the vanilla and cinnamon, stir to combine.
- Turn up the speed to medium and whip for 3 minutes until light and fluffy.
- Frost with the cinnamon cream cheese frosting and add optional caramel sauce and bananas for garnish.
DO I HAVE TO USE A CINNAMON CREAM CHEESE FROSTING?
No you do not need to use the same frosting that we use for these. You can use whatever frosting that you’d like, we just love the flavors of the two together.
A regular buttercream would work great or even a chocolate buttercream works nicely as chocolate and banana are a great pairing!
WHAT DOES THE SOUR CREAM DO TO THESE?
The sour cream is a nice integral part of this recipe where it adds moisture into the cake like a liquid would but without thinning out the batter.
Sour cream is used a lot in baked goods for this specific reason and we absolutely love using it in variety of different baked goods.
WHAT BANANAS ARE BEST FOR BAKING?
You can never have too ripe of banana! The riper the banana the sweeter they are, when you are going to use them for baking you will want to use bananas that have streaks or spots of brown/black.
They can be super mushy as well, those are the best bananas. As long as they have not gone bad ie: mold, bugs. They are perfectly safe to use and the kind we want to use!
HOW TO STORE:
These Banana Cupcakes can be stored in an airtight container and since they have a cream cheese frosting they need to be placed in the refrigerator. They will keep for up to 3-4 days.
These can also be frozen, you can freeze them frosted or unfrosted but I suggest leaving the caramel and banana slice off when freezing. Place cupcakes in a freezer container and they will keep for up to 3 months.
Remove to refrigerator overnight to defrost, if you did not store them frosted you can make your frosting and decorate now.
TIPS AND TRICKS:
- The sour cream is a great addition in baked goods as it adds moisture without making the batter too wet.
- You can switch up your frosting if you like, see above for some of my recommendations.
- This recipe can be doubled to have more on hand to serve to a larger crowd or to keep for later.
- These can be frozen, see my tips above.
- You can decorate these however you like. We like a banana slice and a drizzle of caramel.
If you want that perfect cupcake that combines all these amazing flavors then you absolutely must make my Banana Cupcakes! You will want to make them over and over.
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Banana Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup mashed banana
- 1 large egg
- ¾ cup light brown sugar packed
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Frosting:
- 8 ounces cream cheese softened
- 8 ounces unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Caramel sauce for garnish optional
- Sliced bananas for garnish optional
Instructions
- Preheat the oven to 350°F. Line a cupcake tin with liners.
- In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
- In a medium-sized bowl stir together the banana, egg, brown sugar, sour cream, oil, and vanilla extract until fully combined.
- Add the wet ingredients to the dry and stir until fully combined, until there are no dry patches left. Do not overmix.
- Evenly distribute the batter between the 12 liners, bake for 17-19 minutes until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes in the tin, remove the cupcakes, and let cool completely on a wire rack.
- To make the frosting In the body of a stand mixer with the paddle attachment add the cream cheese and butter and cream together until smooth.
- Add in the powdered sugar, stir it in until combined. Scrape down the sides as needed.
- Add the vanilla and cinnamon, stir to combine.
- Turn up the speed to medium and whip for 3 minutes until light and fluffy.
- Frost with the cinnamon cream cheese frosting and add optional caramel sauce and bananas for garnish.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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