If you're looking for the best moist banana cupcakes frosted with cream cheese frosting, this is it. A butter-based vanilla batter with lots of ripe bananas is the secret to keeping these moist. The cream cheese frosting keeps them light compared to the buttercream. A surprisingly simple and easy recipe to make with kids too.
Table of Content
What do you do when you have over-ripe bananas? Well, they make the best cakes and cupcakes. So, peel them, and place them in the freezer until you need to use them.
By the way, frozen bananas with a little bit of whipping cream in a blender will give you the BEST ever banana ice-cream. Of course, drizzle some caramel over it, now you're in heaven.
I know it doesn't sound nice but the more soft, mushy and ripe those bananas are the better your banana cake or cupcakes will taste. The natural sweetness and flavor of bananas are enhanced as the banana becomes ripe and soft.
When I need to make an order for a banana cake I go to my grocer and ask him to give me the bananas that are soft and over-ripe. He would feel terrible to sell them to me so often he'd give them to me for free. Once, I made him a small banana cake, since then he's always offering me free bananas.
About this recipe
All my three banana cakes are so popular with my readers and many of you ask if you can make those into cupcakes. Well, you sure can.
And a cupcake recipe doesn't get any easier than this. A vanilla butter-based cake batter with lots of mashed bananas. You are going to love this recipe. This recipe is so easy it is also very popular with my kids. If you need an oil-based cake, of course, you will need to use my banana cake or banana chocolate chip cake recipes. I am using my classic cream cheese frosting but one of my favorite with this cupcakes is also my no-butter cream cheese frosting.
The best part is, this recipe is very versatile.
- You can leave them unfrosted to serve as banana muffins similar to my unfrosted banana coffee cake.
- Drizzle caramel over these as we did in my caramel banana cake.
- Add chocolate chips as we did in my chocolate chip banana cake.
Didn't I say you're going to love this recipe?
Ingredients and Substitutes
- Butter - I always use unsalted butter in my recipes. And yet, if salted butter is all you have - use it but omit salt in the recipe.
- Brown sugar - This is what adds that unique flavor to the buttercream as compared to the vanilla cupcakes. If you can't find brown sugar - use white sugar and a 1 tablespoon of molasses.
- Eggs - I use large eggs about 50 to 60 grams each.
- Fresh cream - I use a good 34 to 38 percent of fat but it's just a guideline. You can even use milk. And yet, it will affect the richness of the cupcakes.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive which is why I make my own homemade vanilla extract, bean paste or sugar.
Step by step instructions
Prepare cupcakes
- Preheat the oven at 160 C / 320 F.
- Line a muffin pan with cupcake liners.
- Combine flour with baking powder, cinnamon, nutmeg, and salt. Set aside.
- Mash the bananas with a fork and add the whipping cream - combine well.
- Cream butter and sugar until light and fluffy.
- Add the eggs, one at a time.
- Followed by the mashed bananas - combine well.
- Finally, add the flour and combine well.
- Divide the batter between the prepared cupcakes liners.
- Bake in the preheated oven for about 20 to 22 minutes or until a skewer inserted in the center comes clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Then take them off the pan and cool completely before frosting.
Prepare the frosting
- In a mixer bowl, add the cream cheese and room temperature butter.
- Whip with a paddle attachment until light and fluffy - about a minute.
- Add 2 tablespoon of cream, salt, lemon juice and vanilla - whip for another minute.
- Add powdered sugar, one cup at a time, until you've used 3 cups.
- Continue to whip on medium-high for 3 minutes more.
- Check consistency - if necessary add more powdered sugar to stiffen or fresh cream to lighten.
- The more you whip the lighter this frosting will become.
Frost the cupcakes
- Make sure the cupcakes are completely cooled before frosting.
- Place cream cheese frosting in a piping bag with a star tip. I'm using Ateco large.
- Pipe a swirl by holding the bag at a 90-degree angle. Squeeze the bag while turning in a circular motion. (it's easier than it sounds, promise)
- You can leave them plain, top with a slice of banana or give it a few sprinkles.
- I made these for a baby's birthday along with a blue banana smash cake hence the blue color.
12 Tips for baking perfect cupcakes
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking - a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack, one tray at a time.
- Never open the oven during baking - no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
- Simple syrup the cupcakes if you don't plan to eat them on the same day.
Frequently asked questions
Bake them until just done - over-baking can dry them out.
Use ingredients like sour cream, buttermilk, yogurt, and apple sauce that help keep the cupcakes moist.
You can also add simple syrup to cupcakes before frosting.
Baking perfect cupcakes is not hard to achieve if you follow the above 12 tips for perfect cupcakes.
Moist fluffy cupcakes are all about adding volume to your batter when mixing. This means that knowing how to mix your batter is important.
Over mixing the batter can collapse cupcakes, thus taking away all that fluffiness. As a rule of thumb, cream butter and sugar until the sugar has almost melted - 2 minutes.
Add eggs, one at a time - and make sure each one is well incorporated.
Then, add the flour and liquid - but mix until just incorporated. It is easy to over mix at this stage.
There are a few things you can do - we discussed it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
I like to bake at 160 - 170 C, or 320 to 340 F, or Gas mark 2 - 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it's probably best to check if your oven needs calibration.
What other buttercream or frosting can I use for these banana cupcakes?
Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.
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Printable Recipe
Moist Banana Cupcake with Cream Cheese Frosting
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cupcakes
- 4 oz (113 g) Butter ((1 stick) unsalted )
- ½ cup (110 g) Light brown sugar
- 2 Eggs (large)
- 1 ½ cup Banana (mashed - (3 large bananas) )
- 2 tablespoon Whipping cream
- 1 ½ cup (190 g) All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg (freshly grated)
- ½ teaspoon Salt
- 1 teaspoon Vanilla
Cream cheese frosting
- 1 cup (227 g) Cream cheese ((38%+ fat))
- 4 oz (113 g) Butter ((1 stick), unsalted, room temperature)
- 3 ½ cup (420 g) Powdered sugar (confectiners sugar)
- 2 tablespoon Whipping cream (38% +)
- 1 teaspoon Salt
- ½ teaspoon Lemon juice
- 1 tablespoon Vanilla extract
Instructions
Cupcakes
- Preheat the oven at 160 C / 320 F.
- Line a muffin pan with cupcake liners.
- Combine flour with baking powder, cinnamon, nutmeg, and salt. Set aside.
- Mash the bananas with a fork and add the whipping cream - combine well.
- Cream butter and sugar until light and fluffy.
- Add the eggs, one at a time.
- Followed by the mashed bananas – combine well.
- Finally, add the flour and combine well.
- Divide the batter between the prepared cupcakes liners.
- Bake in the preheated oven for about 20 to 22 minutes or until a skewer inserted in the center comes clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Then, take them off the pan and cool completely before frosting.
Frosting
- In a mixer bowl, add the cream cheese and room temperature butter.
- Whip with a paddle attachment until light and fluffy – about a minute.
- Add 2 tablespoon of cream, salt, lemon juice and vanilla – whip for another minute.
- Add powdered sugar, one cup at a time until you’ve used 3 cups.
- Continue to whip on medium-high for 3 minutes more.
- Check consistency – if necessary add more powdered sugar to stiffen or fresh cream to lighten.
- The more you whip the lighter this frosting will become.
Assemble
- Make sure the cupcakes are completely cooled before frosting.
- Place cream cheese frosting in a piping bag with a star tip. I’m using Ateco large.
- Pipe a swirl by holding the bag at a 90-degree angle. Squeeze the bag while turning in a circular motion. (it’s easier than it sounds, promise)
- You can leave them plain, top with a slice of banana or give it a few sprinkles.
- I made these for a baby’s birthday along with a blue banana smash cake hence the blue color.
Recipe Notes & Tips
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Beth
These look amazing!! I love your idea of asking the grocer for over ripe bananas - what a great budget saving tip! Tasty and cost effective treat!
Veena Azmanov
Definitely Beth. Ripe bananas are the best for cakes and cupcakes
Mahy
I've found the best banana cupcake recipe ever. These look amazing and just how I wanted mine to be!
Veena Azmanov
Aww, thank you, Mahy. So happy to hear you liked this recipe. Thank you
Alina | Cooking Journey Blog
Can you add banana flavoring in the frosting or it is too much? I've made banana bread and muffins, but I've never thought of turning it in festive cupcakes.
Veena Azmanov
Yes, absolutely, you can add banana flavoring to the frosting if you want. Banana cupcakes are delicious - you must try.
Lizet
Great recipe! the cupcakes were a hit last night. Light and moist, with an amazing frosting.
Veena Azmanov
Yey, thank you, Lizet. I am so happy to hear that.
Tisha
Love the idea of banana cupcakes. Great tips on how to keep this moist, it is super easy to dry out a banana bread recipe. Can't wait to make these!
Veena Azmanov
Thank you, Tisha. I hope. you try these.