Banana Cupcakes

Square image close up of one Banana Cupcake.

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.

Prep Time8

Cook Time18

Total Time26

Course: Dessert

Cuisine: American

Servings:

Calories: 549kcal

Author: Tornadough Alli

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