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Classic Moist Banana Cupcakes with Tangy Cream Cheese Frosting

Two banana cupcakes on a white plate, one with a bite taken out, showing moist crumb and cream cheese frosting.
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Make soft, moist banana cupcakes from scratch that taste like your favorite banana bread. This recipe pairs a light, spiced banana base with a thick, tangy cream cheese icing, perfect for parties or a sweet weekend treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3 large)
  • 1/4 cup buttermilk or whole milk
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice or 1/2 teaspoon white vinegar (for tang)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the butter mixture and mix until just combined.
  6. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until the batter comes together; do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth.
  11. Add the vanilla extract, salt, and lemon juice or vinegar. Mix until just combined.
  12. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and thick. If the frosting is too thick, add a tiny splash of milk.
  13. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting onto each one. Garnish with a small slice of banana if desired.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and banana flavor in your cupcakes.
  • For bakery style banana cupcakes, chill your finished cupcakes for 15 minutes before frosting to help the frosting hold its shape better.
  • If you prefer a spiced frosting, add 1/4 teaspoon of ground cinnamon to the cream cheese frosting mixture.

Nutrition

Find it online: https://mdlatdmm.com/banana-cupcakes-recipe-moist-cream-cheese-frosting/