banana cupcake recipe
- The Best banana cupcake recipe
- Classic Banana Cupcakes with Cream Cheese Frosting
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Banana Cupcakes with Cream Cheese Frosting Works
- ❓ Frequently Asked Questions About Banana Cupcakes with Cream Cheese Frosting
The Best banana cupcake recipe
I also appreciate how easy they are to customize. Swap in a little cocoa powder for chocolate flavor, sprinkle on some crushed nuts for texture, or even add a dollop of Greek yogurt for extra creaminess. They’re great for meal prep too—just wrap them up and they’ll stay fresh for a few days. And because they’re made with whole bananas, they’re a sneaky way to get more nutrients into the day without anyone even noticing. Whether you’re whipping them up for a weekend brunch or just need something sweet after dinner, these cupcakes are a reliable favorite.
Classic Banana Cupcakes with Cream Cheese Frosting
A simple, moist banana cupcake recipe that’s perfect for breakfast or dessert. The natural sweetness of ripe bananas makes these cupcakes tender and flavorful.
🥘Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup ripe mashed bananas
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Line a muffin tin with cupcake liners. -
2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add eggs, mashed bananas, oil, and vanilla. Mix until smooth. -
3
Fill cupcake liners two-thirds full with batter. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. -
4
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack. -
5
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. -
6
Once cupcakes are completely cool, spread frosting evenly on top.
🔧Equipment
- Mixing bowls
- Whisk
- Cupcake liners
- Baking pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Banana Cupcakes with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Banana Cupcakes with Cream Cheese Frosting
1. What is the best way to store these banana cupcakes?
Keep them in an airtight container at room temperature for up to three days. If you prefer them fresher, refrigerate them for up to five days and bring them to room temperature before serving. For longer storage, freeze them in a single layer on a tray before transferring to a bag or container—once frozen solid, they’ll keep for about three months.
2. Can I substitute fresh bananas for frozen ones?
Yes, but use ripe bananas that are very soft and slightly browned. Overripe bananas work best because they’ll release more natural sweetness and moisture into the batter. If you must use frozen bananas, thaw them fully before mixing.
3. Do I need to bake these cupcakes in a metal pan, or can I use parchment-lined silicone?
Both work, but metal pans give slightly denser cupcakes with a more even bake. If using silicone, line it generously with parchment paper to prevent sticking and ensure even heat distribution. For best results, stick with metal pans for consistent texture.
4. How do I know if the batter is too thick or thin?
A well-baked batter should be slightly thick but still pourable—like pancake batter. If it’s too thin, it’ll spread too much and cupcakes may collapse. If it’s too thick, they’ll bake unevenly or undercook. Adjust with a splash of milk or water if needed, but don’t overdo it—small changes make the biggest difference.
