This has been a really good week. I have crushed my to-do list, gotten to the gym a few times, brought my lunch to work everyday, and got a great haircut. Seriously, it’s been awesome. So I’m celebrating with some cupcakes. And not your normal run-of-the-mill vanilla cupcakes. I’m talking banana cupcakes with cinammon cream cheese frosting. Mic drop.
Okay, I’ll stop being so melodramatic. I’m just excited.
Overripe banana’s are usually reserved for banana bread, but they are equally delicious in a dessert. This recipe creates a really moist cake that is PACKED with bananas, and topped with an amazing cinnamon cream cheese frosting. They have all the satisfying sweetness of a cupcakes but with the light fluffiness of banana bread. A few things to make this easier? A kitchenaid mixer, cupcake pan, cupcake liners, piping bag, and piping tips. Now you’re armed and dangerous.
So I’m just going to leave this recipe here and let the happiness commence.
Follow me on Instagram and tag #littlebitsbakery so I can see all the recipes you make. ♥
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 and 1/2 cups mashed banana (about 3 large very ripe bananas)
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature*
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature*
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.
- Make the cupcakes: Whisk the flour, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. Tip: remove bowl from mixer and whisk a few times by hand to make sure there are flour pockets at the bottom of the bowl.
- Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (this will make it easier to pipe).
- Frost cooled cupcakes however you'd like. I like to use a large piping tip (Wilton 2A is good) but get creative! Top with salted caramel and/or a banana chip, if desired. Store leftovers in the refrigerator for up to 5 days.
- Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- *Why room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.