Banana Cupcakes are moist, sweet, and lightly spiced with cinnamon, topped with creamy vanilla-cinnamon cream cheese frosting. Irresistibly satisfying!
author’s note
Why It is satisfying to Overripe Bananas!
Bananas are always in my grocery cart because my family loves them. They’re an straightforward snack, and I’m always handing them to my kids.
Most get eaten before they’re too ripe, but sometimes a few are left on purpose. That just means it’s time for something satisfying, like Chocolate Banana Muffins, Banana Pancakes, or Banana Crumb Muffins.
Lately, I’ve been using extra bananas to reliable banana cupcakes. My toddler is cupcake obsessed. He’d eat them for every meal if I let him, and these are a new favorite!
Ingredient Tips
| Ingredient | Quick Tip |
|---|---|
| Overripe Bananas | Look for mostly brown skins; the riper the banana, the sweeter and moister the cupcake. |
| Brown Sugar | Lightly pack it. I like light brown sugar here but dark works. |
| Cinnamon | Use about ½ tsp to warm up the flavor. |
| Buttermilk | No carton? Mix 1 Tbsp lemon juice with 1 cup milk and let it stand 5 minutes for a quick from-scratch version. |
| Cream Cheese (for frosting) | Bring cream cheese and butter to room temp so the frosting whips up smooth and pipeable. |
Quick Tip
This recipe makes plenty of frosting for tall, piped swirls. For less, halve the recipe.
How To Make Bananas Ripe
Need ripe bananas fast?
Place unpeeled bananas on a baking sheet and bake at 350°F for 7-8 mins until the skins turn black, flipping if needed.
Let cool, then mash for Banana Cupcakes.
Featured Comment
“Truly the best ever cupcakes. Very straightforward to make, light, fluffy & satisfying”
– Nikki
Cupcake Success Tips
- Mash Bananas Well: Use a hand mixer on low speed to mash bananas quickly and evenly. Mix just until smooth with a few small lumps for the best texture.
- Don’t Overmix: Stir just until combined to keep cupcakes light and fluffy.
- Add Toppings Last: If using fresh banana slices, add them right before serving so they don’t brown.
- Cool Before Frosting: Warm cupcakes will melt the frosting, so let them cool completely.
Banana Cupcake Flavor Swaps
- Frosting: Swap frosting for peanut butter frosting or brown sugar frosting.
- Mix-Ins: mix in 3/4 cup chopped walnuts or mini chocolate chips.
- Mini Cupcakes: Use a mini muffin tin with liners and bake 10-15 mins. Check at 10 mins with a toothpick—if it comes out clean, they’re done.
- Toppings: Try banana chips, cinnamon, cinnamon sugar, fresh banana slices, crushed nuts, or candied pecans.
Storage
- Fridge: Keep banana cupcakes in a sealed container with a paper towel. Best within 3-4 days, tasting even better on day two.
- Freezer: Freeze cupcakes without frosting on a tray for 45 mins, then move to an airtight bag for up to 2 months.
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Mini Cheesecake RecipeIngredients
- 1-1/2 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 tablespoons unsalted butter (room temperature)
- 1/3 cup light brown sugar (lightly packed)
- 1/2 cup granulated sugar
- 2 overripe bananas
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk (see note 1)
- 8 tablespoons unsalted butter (room temperature)
- 1 (8-ounce) package cream cheese (full-fat, at room temperature)
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups powdered sugar
- Banana chips (skippable, for finish)
Method
- Heat oven to 350°F. Line a 12-cavity muffin pan with cupcake liners, and line a second pan with 4 liners, filling the unused cavities halfway with water (see note 2). keep nearby.
- Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl and keep nearby.
- In a large bowl, use a hand mixer to beat the butter, brown sugar, and granulated sugar until creamy. Mash enough bananas to make 3/4 cup and blend them into the mixture until smooth. Add the egg, egg yolk, and vanilla, and continue beating until smooth.
- Gradually add half the dry ingredients and half the buttermilk to the wet mixture, mixing just until combined. Repeat with the remaining dry ingredients and buttermilk. Be careful not to overmix.
- Fill the prepared muffin cups 3/4-full with batter, distributing all the batter evenly among 16 cavities (see note 2). Bake in the preheated oven for 18–22 minutes or until a toothpick inserted comes out clean. Cool in the tin for a few minutes, then move to a wire rack to cool completely.
- While the cupcakes cool, make the frosting. Cream the room temperature butter and cream cheese until smooth, then mix in vanilla, salt, and cinnamon. Gradually add powdered sugar while mixing on low until smooth. Chill the frosting until ready to use.
- Frost the cooled cupcakes with cream cheese frosting and if desired, finish with a banana chip.
