Banana Cupcakes Recipe

Banana Cupcakes topped with cream cheese frosting and a banana slice, on a brown plate.

Moist banana cupcakes are topped with a delicious cream cheese frosting and chopped walnuts.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 18

Total Time 38

Servings cupcakes

Calories 362kcal

Author Whitney Wright

Ingredients

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 tablespoons unsalted butter softened to room temperature
2/3 cup light brown sugar packed
1/4 cup granulated sugar
3/4 cup mashed bananas about 2-3 overly ripe bananas
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
3/4 cup buttermilk
chopped walnuts for topping, if desired

Cream Cheese Frosting

1/2 cup unsalted butter softened to room temperature
2 1/2 cups powdered sugar can add more (up to about 3 1/2 cups depending on how sweet you like it).
1 teaspoon vanilla extract
1/4 teaspoon salt
10 oz block of cream cheese chilled and cut into approximately 2 oz chunks)

Instructions

Preheat oven to 350°F. Line a muffin tin with paper liners and set aside.
Make the cupcakes: In a medium bowl whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl or bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed for 2-3 minutes. The mixture should cream together.
Beat in the bananas until combined. Add the egg, egg yolk, and vanilla extract and mix until combined.
Add half of the dry ingredients and turn the mixer to low. Stream in the buttermilk. Add the remaining dry ingredients and mix until just combined. Do not overmix.
Portion the batter into the muffin tin, filling each cavity ¾ full. Will make 15 cupcakes.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. Remove and transfer to a wire rack to cool completely. Once cool, frost each cupcake with cream cheese frosting and sprinkle chopped walnuts overtop (optional).
Make the Cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment mix the butter, sugar, vanilla, and salt on low speed until combined. Scrape down the sides of the bowl as needed. With the mixer on, add the cream cheese, 2 oz at a time. Once all cream cheese has been added continue mixing for 2-3 minutes. Frost the cooled cupcakes.

Notes

If you use cream cheese frosting, store leftover cupcakes in the fridge in an airtight container for up to a week.

Unfrosted cupcakes, or cupcakes frosted with a different frosting, can be stored at room temperature in an airtight container for 3-4 days.

If you don't have buttermilk, you can thin out sour cream or Greek yogurt with a little water, or make your own by adding 1 and 1/2 teaspoons of white vinegar or lemon juice to a measuring cup and adding milk until it makes a 3/4 cup. Let stand for five minutes, stir, and use.

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