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I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it’s just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!
Ingredients
Frosting
- 1 (3 ounce) package cream cheese, softened
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar, or more to taste
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 pinch salt
- ½ cup white sugar
- 6 tablespoons lightly packed brown sugar
- ¼ cup unsalted butter, softened
- 1 egg
- 2 ripe bananas, mashed
- 1/3 cup buttermilk
- ½ cup chocolate chips, or to taste (Optional)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Step 2
Whisk flour, baking soda, baking powder, and salt together in a bowl.
Step 3
Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
Step 4
Spoon batter into the prepared muffin tin.
Step 5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
Step 6
Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
Step 7
Spread frosting over cupcakes.
Cook’s Note:
I love putting chocolate chips in my banana bread, but if you want to eliminate them or substitute nuts or something, all the better. I also like to decorate them with a cute chocolate chip on top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat7g | 37% |
| Cholesterol41mg | 14% |
| Sodium134mg | 6% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber1g | 5% |
| Total Sugars42g | |
| Protein3g | |
| Vitamin C2mg | 9% |
| Calcium35mg | 3% |
| Iron1mg | 6% |
| Potassium146mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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