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Moist Banana Cupcakes with Tangy Cream Cheese Frosting

Close-up of two banana cupcakes, one with a bite taken out, topped with creamy vanilla frosting.
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You can make soft, moist banana cupcakes from scratch using overripe bananas. This recipe pairs a light, spiced banana base with a thick, tangy cream cheese icing, perfect for parties or a weekend treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown 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 (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 aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer 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. In a separate bowl, mix the mashed bananas and buttermilk together.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix only until just combined; 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. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  11. Beat in the vanilla extract, salt, and lemon juice. If the frosting is too thick, add a tiny splash of milk; if too thin, add more powdered sugar. Beat until light and fluffy.
  12. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting onto each cupcake.

Notes

  • Use very ripe, spotty bananas for the best flavor and moisture in your banana cupcakes.
  • For extra flavor, you can add 1/4 teaspoon of nutmeg to the dry ingredients.
  • If you prefer a cinnamon cream cheese frosting, add 1/2 teaspoon of ground cinnamon to the frosting mixture.

Nutrition

Find it online: https://fooddexterity.com/banana-cupcakes-moist-recipe/