Banana Cupcakes

These Banana Cupcakes are so SOFT and have a delectable hint of cinnamon. They are also topped with a delicious cinnamon cream cheese frosting, making them irresistible in every way!

When I’m looking for a simple, sweet, yet subtle treat, these cupcakes are the perfect solution. They’re more dessert-y than our banana muffins, and not as dense as banana bread, but they still have that delicious banana flavor everyone loves!

Banana cupcakes on a cake stand

a unique cupcake recipe

Alicia here today! I’m excited to share another great recipe with you! I’ve been baking a lot lately (even more than normal!) and I’ve been having my two little girls help me. I love all the fun family memories we’ve been making together.

Cupcakes are always a favorite at our house, and these banana cupcakes are both unique, delicious and simply the BEST I’ve ever tried. I got this recipe from one of my good friends (and my favorite source for delicious cupcake recipes), Emma. I always know that if I’m getting a recipe from her it’s going to be a great one.

These cupcakes are so fluffy, light and airy! They have a great banana flavor without being dense like banana bread. And the cinnamon cream cheese frosting is rich and velvety smooth. It goes perfectly with the cupcakes and the flavors complement each other well.

How to make Banana Cupcakes:

We love the amazing banana, cinnamon and cream flavor found in these cupcakes but especially love that they’re simple. They take a little bit of time, especially when beating the egg whites, but they’re so good it’s worth it!

PREPARE. Preheat the oven to 350. Prepare two muffin tins by lining with paper liners.

EGG WHITES. Separate the eggs and beat the egg whites until stiff peaks form, then set aside.

WET INGREDIENTS. In a large bowl or the bowl of a stand mixer, beat the butter until light and fluffy. Add the mashed bananas, egg yolks, and vanilla, and mix until smooth. Gently fold in ⅓ of the egg white mixture.

DRY INGREDIENTS. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Gently fold in remaining egg whites.

BAKE. Fill paper baking cups half full and bake 11-15 minutes, or until a toothpick inserted in the center comes out clean. Remove and let cool completely.

FROSTING. To make the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and cinnamon. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy. Frost the cooled cupcakes and enjoy!

Tip: Make sure all of your ingredients are room temperature when you start. This will ensure they mix well.

Banana cupcake with cream cheese frosting on a plate

Frosting, variations + more

FROSTING. You can pipe the frosting on using an actual piping bag and tip, or you can cut a corner off a ziploc bag and use that to pipe the frosting on. Of course, spreading it on with a knife works just fine, too. 🙂

GARNISH. Feel free to leave the garnish off, or add a fresh banana slice (right before serving, so they don’t get brown), banana chips (dried bananas), or chopped nuts.

ADD-INS. These are amazing just as they are, but if you like to switch it up, you can add ¾ cup of chopped nuts, shredded coconut, or mini chocolate chips.

STORING. Store these cupcakes in an airtight container in the fridge for 3-4 days. They taste even better after the flavors meld together!

FREEZING. Banana cupcakes are great for freezing, as long as they haven’t been frosted yet! Once they’ve completely cooled, put them in an airtight container or freezer storage bag. They should keep well for a couple months. When you’re ready to use them, put them in the fridge overnight, and frost once they have thawed.

Banana cupcakes with cream cheese frosting on a cake stand

Since we love bananas, you better believe we’re baking with them all the time, especially when we have over-ripe bananas. In case you are looking for even more similar recipes, be sure to try some more favorites…

For more banana recipes, check out:

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Banana Cupcake Recipe

4.77 from 13 votes
These Banana Cupcakes are so SOFT and have a delectable hint of cinnamon. They are also topped with a delicious cinnamon cream cheese frosting, making them irresistible in every way!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 24
Calories 192 kcal
Author Lil' Luna

Ingredients

Cupcake

  • 4 large eggs
  • 1/2 cup butter softened
  • 1 1/2 cups mashed bananas from 3-4 bananas
  • 1/2 tsp vanilla
  • 1 1/2 cups cake flour (all-purpose flour can also be substituted)
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon

Frosting

  • 6 tbsp butter softened
  • 4 oz cream cheese softened
  • 2 cups powdered sugar (more as needed)
  • 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon

Instructions
 

  • Preheat the oven to 350. Prepare two muffin tins by lining with paper liners.
  • Separate the eggs and beat the egg whites until stiff peaks form, then set aside.
  • In a large bowl or the bowl of a stand mixer, beat the butter until light and fluffy. Add the mashed bananas, egg yolks, and vanilla, and mix until smooth. Gently fold in ⅓ of the egg white mixture.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Gently fold in remaining egg whites.
  • Fill paper baking cups half full and bake 11-15 minutes, or until a toothpick inserted in the center comes out clean. Remove and let cool completely.
  • To make the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and cinnamon.
  • If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy. Frost the cooled cupcakes and enjoy!

Video

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These look delicious, Alicia!! I think it’s impossible to go wrong with Cinnamon Cream Cheese Frosting!! Be sure to go to The Baker Upstairs for more great recipes from Alicia.

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About the Author

Alicia Skousen

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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Comments:

    1. They wouldn’t need as long, so I would just start checking around the 8 min mark, instead of the 11 min. You could check sooner..all ovens are different. I haven’t made them as mini’s, so I wish I knew the exact time. Hope this helps!

  1. 5 stars
    very NICE RECIPE! i NEEDED A WAY TO USE UP A BUNCH OF BANANAS AND EVERYONE WAS TIRED OF BANANA BREAD. THIS WAS VERY NICE AN FAIRLY SIMPLE. i HAD TO SUBSTITUTE NON-DAIRY ORGANIC “SHORTENING” FOR THE BUTTER, BUT IT CAME OUT GREAT! moist AND LIGHT WITH A NICE BANANA FLAVOR.

  2. 5 stars
    I love the frosting on these!! It’s so creamy & I love the hint of banana in the cupcakes. They were truly delicious!

  3. 5 stars
    Cinnamon and Banana pair so well together! These are the most delicious cupcakes. One of my kids has requested to have these for their birthday Dessert.

  4. 5 stars
    This is the reason I keep bananas in my freEzer. For recipes like this and anything banana related. A sweet treat that you will like!

  5. 5 stars
    Great recipe but i did twesk it a bit. I used pecans in The muffins and added 1/4 tsp nutmeg. I added 8 oz cream cheese to The frosting. I also ommitted the cinnamon In the frosting. They are fabulous!

  6. 2 stars
    The icing is amazing but have tried the cupcake recipe twice and both times they come out sticky, greasy, and without much rise at all. Not great .

    1. Hmm..I’m sorry! I wish I knew why? Did you follow the recipe exactly? Glad you like the icing 🙂

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