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The Best Moist Banana Cupcakes with Tangy Cream Cheese Frosting

A close-up shot of a banana cupcakes with a bite taken out, revealing the moist interior and thick layer of white frosting.
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Welcome to My Kitchen! I am sharing my favorite recipe for incredibly moist banana cupcakes, perfect for using up those ripe bananas. We top them with a simple, tangy cream cheese frosting for a classic, comforting dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium bananas)
  • 1/2 cup buttermilk
  • For the Cream Cheese 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 ground cinnamon
  • 1 tablespoon milk (if needed for consistency)

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, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated 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. Mix in the vanilla extract.
  5. Add the mashed bananas to the butter mixture and mix until just combined. Do not overmix.
  6. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Stop mixing as soon as no streaks of flour remain.
  7. Divide the batter evenly among the prepared 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.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth.
  11. Add the sifted powdered sugar, vanilla extract, and cinnamon. Beat until fully combined and creamy. Add milk one teaspoon at a time if the frosting is too stiff.
  12. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting onto each cupcake.

Notes

  • Using very ripe, spotty bananas gives you the best moisture and intense banana flavor for these cupcakes.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For bakery-style cupcakes, bake them for 1-2 minutes less time to keep them extra tender.

Nutrition

Find it online: https://carlacooking.com/best-moist-banana-cupcakes-cream-cheese-frosting/