Banana Cupcake Recipe

A platter of banana cupcakes topped with cinnamon cream cheese frosting.

4.93 from 40 votes

Banana Cupcake Recipe

These Banana Cupcakes are light and fluffy with real banana flavor, then topped with cinnamon cream cheese frosting for a bakery-style treat.

Prep Time10

Cook Time11

Total Time21

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cupcake

4 large eggs
½ cup butter, softened
1 ½ cups mashed bananas, from 3-4 bananas
½ tsp vanilla extract
1 ½ cups cake flour, (all-purpose flour can also be substituted)
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon

Frosting

6 tablespoons butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar, (more as needed)
½ teaspoon vanilla extract
1 ½ teaspoons cinnamon

Instructions

Preheat the oven to 350°F. Prepare two muffin tins by lining them 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 the 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

Notes

Recipe Tips.

Use Very Ripe Bananas: The darker the bananas, the sweeter and more flavorful your cupcakes will be.
Ripen bananas quickly by placing them in a brown paper bag along with an apple. Store it on the counter. To ripen even faster, bake them. Preheat the oven to 300°F. Line a baking pan with parchment paper and place the bananas, peel on, on the sheet. Bake for 30-40 minutes. The peel will turn black and the bananas will become soft to the touch.
Fold Gently: Be careful not to overmix when adding egg whites to keep the texture light.
Don’t Overfill Liners: Fill only halfway to prevent overflow and ensure even baking.
Make them mini: Use this recipe to make mini Banana Cupcakes. Use a mini cupcake tin and mini cupcake liners. Reduce the bake time to 8-11 minutes.

Store. Store at room temperature for 1-2 days or in the refrigerator for 3-4 days. They taste even better after the flavors meld together!

Freeze. Cool completely and put them in an airtight container or freezer storage bag for a couple of months. When you're ready to use them, thaw in the fridge overnight. Frost them once they have thawed.

The frosting can be stored in a separate container in the freezer for up to 3 months. Thaw before using.

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