Description
These heavenly banana cream cheese cupcakes are a dreamy, creamy treat featuring moist banana-infused cake topped with rich cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Frost the cooled cupcakes and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For extra flavor, add chopped walnuts to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 3g