Before settling on this recipe, I was inspired by a few different banana cupcake recipes. My favorite component is certainly the cream cheese icing since it adds a deliciously indulgent touch to the banana cupcake. After frosting, put cupcakes in the fridge. P.S. The next day they taste much better!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 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
- ⅓ cup buttermilk
- ½ cup chocolate chips, or to taste (Optional)
- 1 (3 ounce) package cream cheese, softened
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, and salt together in a bowl.
- 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.
- Spoon batter into the prepared muffin tin.
- 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.
- 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.
- Spread frosting over cupcakes.
- 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
| Calories | 332 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 134 mg |
| Sugars | 42 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I think the cupcakes were delicious the cream cheese frosting was probably the best part of it but the actual cupcake is so soft and moist I loved it
OMG so good!
These are so delicious ! I followed the recipe exactly.. doubled it to make two dozen. I intended on making the frosting the next day but after tasting them, they are perfect as is like a muffin … this is going on my must-bake on a regular basis list.
I added cinnamon to the icing.
very good, kids loved used 3 bananas cause I had them. Kids liked them without the icing!
So moist and amazing! What a treat is was!! And it was so easy!
Wow these are soo flavorful and delicious muffins! Used red mills 1 to 1 gluten free flour instead and they came out wonderful.. worth making again
Made this for my boyfriend for his birthday. He doesn’t have a sweet tooth and this was perfect for the occasion!
I love this. I made it today for my birthday. I wanted to try something different then the normal Birthday cupcake. I love banana bread and I am one who adds Chocolate chips to my banana bread. Its super delicious! Definitely will make again!
Sweet but so delicious. Recipe is fantastic.
they were so delicious every body loves em
I noticed they really weren’t even cupcakes, they were more like muffins, so before I wasted good ingredients I just made them and they came out like perfect, delectable muffins!
So good I made them twice in one week!
Best cupcake recipe ever!! I made this a few times, you can leave the recipe as is, but I tweaked it. I’ve also added more brown sugar, and I made my own buttermilk by adding a teaspoon of vinegar to the milk. The photo I posted, I decided to do Muffins with big tops and they turned out really well. All you have to do is fill your muffin liners full and add another big lump of batter on top and you get your big round tops! I used to make banana chocolate chip muffins and I switched to this recipe cuz I love cupcakes and man am I glad I ever did.
This is one of the best recipes I’ve found so far. I did make bars opposed to cupcakes but they worked great!
Definitely a keeper! Checks all the boxes for great cupcakes. The substitution of sour cream & milk for buttermilk worked great; I made the mixture quite thick.
I loved this recipe! It was delicious and a big hit at my party! The only thing I did differently was that I added 2 pinches of cinnamon and a teaspoon of vanilla. That made it twice as good!
I didn’t make any changes, but I had a lot of my cousins to tell me to make it again, so I will.
Perfect sweetness with the added chips.
This was a hit at my work! Everyone loved the fact that there are real bananas in each bite. I adjusted the recipe to be half chocolate chips and half Reeses Pieces peanut butter chips and it was so tasty! I love recipes that have real fruit and this one is a winner.
Great recipe though a bit too sweet for my taste. Others loved them as is, and I prefer them without frosting. Would bake again; especially if I have overly ripe bananas on hand!