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These Banana Cupcakes topped with tangy cream cheese frosting are fluffy, moist, and are available collectively in a snap. Your loved ones will go bananas for them!

Banana cupcake that has been unwrapped set on a white plate.

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There’s one thing about fruit-filled cupcakes that simply screams spring to me.

As quickly because the climate begins to heat up, I need to begin baking all the things from blueberry cupcakes and strawberry cupcakes to those completely moist Banana Cupcakes.

Fortunately, between Easter, Mom’s Day brunches, and commencement events, there are many alternatives to make and serve these scrumptious Banana Cupcakes.

Ingredients for banana cupcakes arranged on a light blue countertop

PERFECT BANANA CUPCAKE RECIPE

Fact be advised, the primary time I ever made these cupcakes, I had no intention of running a blog them. I wished to make use of up some overly ripe bananas in our fruit bowl and thought of making Banana Crumb Muffins for half a second.

However there was one thing about Banana Cupcakes that simply seemed like a greater concept, and I’m glad I went with my intestine.

Dry ingredients for cupcakes in a glass mixing bowl on a blue countertop

These cupcakes ended up being completely moist and fluffy (because of some cake flour as a substitute of all-purpose, identical to funfetti cupcakes) topped with tangy cream cheese frosting.

I’ve made this recipe many instances now, and I nonetheless assume it’s just about the most effective banana cupcake recipe I’ve had. The flavour of the bananas comes by completely, making them an exquisite addition to any Easter, Mom’s Day, or spring brunch menu. 

Wet ingredients for cupcakes beaten together in a white mixing bowl

HOW TO MAKE THESE CUPCAKES

Banana Cupcakes are a cinch to make and are so flavorful, you’ll need to make them time and again.

Elements you’ll want

The ingredient checklist for this recipe is much like the ingredient checklist for Hummingbird Cupcakes, however with a number of much less issues wanted: 

  • 1 cup plus 2 tablespoons cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon advantageous salt
  • 1 teaspoon floor cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup mild brown sugar
  • 1/4 cup bitter cream
  • 2 teaspoons vanilla extract
  • 2 massive eggs
  • 2 massive ripe bananas, peeled, and mashed

This recipe makes use of cake flour as a substitute of all-purpose flour for a brilliant mild texture. You may completely use all-purpose flour, the crumb of your cupcakes will simply be somewhat heavier in texture.

Banana cupcake batter being mixed together in a white mixing bowl

Instruments you’ll want

Along with measuring cups and spoons, you’ll need to seize:

  • Stand mixer fitted with the paddle attachment or an electrical hand mixer
  • Muffin tin
  • Massive cookie scoop (non-obligatory)

I like to make use of a big cookie scoop (about 3 tablespoons in quantity) to scoop the batter into my muffin tin, however you need to use a spoon or small measuring cup as properly.

Cupcake batter divided into muffin cups, set on a blue countertop

Making this recipe

Begin by whisking collectively the dry components to your cupcakes: cake flour, baking powder, baking soda, salt, and cinnamon. Set this apart.

Utilizing your mixer, beat the softened butter along with each of the sugars till the combination is mild and fluffy. It will take about 4 minutes – don’t attempt to rush this!

Add the bitter cream, vanilla, and eggs to the butter combination and blend till properly mixed. 

Regularly add the dry components to the moist components. Combine till simply mixed, then fold within the mashed bananas simply till they’re included. Make certain to not over combine!

Baked, unfrosted banana cupcakes set in a muffin tin

Line the cups of your muffin tin with paper liners or grease the cups properly. Divide the batter evenly between the cups.

Bake the cupcakes in a preheated oven for 18-20 minutes. The cupcakes are finished when the tops are golden brown and a toothpick inserted into the middle of the cupcakes comes out clear.

Bake cupcakes in preheated oven for 18-20 minutes, or till the tops flip golden-brown and a toothpick, inserted in the course of the cupcake, comes out clear.

Take away the cupcakes to a wire rack and permit them to chill fully earlier than frosting.

Cream cheese frosting being piped onto a banana cupcake

WHAT IS A GOOD FROSTING FOR BANANA CUPCAKES?

In case you ask me, there may be nothing higher than banana cupcakes with cream cheese frosting. The tangy-sweet taste of the frosting pairs completely with the banana within the cupcakes.

In case you’ve by no means made your personal cream cheese frosting, don’t fear – I’ve loads of suggestions and tips that I shared in my cream cheese frosting recipe put up. 

In case you don’t love cream cheese frosting, you would use home made buttercream frosting and even brown butter frosting.

You may simply frost your cupcakes with an offset spatula, however don’t be afraid to seize some piping baggage and a set of piping suggestions for a extra completed look!  

Frosted banana cupcakes, garnished with chopped pecans, set on a wire cooling rack

STORAGE TIPS

As a result of these cupcakes are so moist, it would be best to retailer them within the fridge. In case you high them with cream cheese frosting, conserving them within the fridge might be further necessary.

Cowl the cupcakes (I like to make use of a two-tiered cupcake service) and hold them within the fridge for as much as 4 days.

Half-eaten banana cupcake set on a white plate. More cupcakes are in the background

Are you able to freeze banana cupcakes?

You may simply freeze your Banana Cupcakes both earlier than or after frosting them.

In case you plan on freezing the complete batch of cupcakes earlier than serving them, I like to recommend freezing them earlier than you frost them.

Make certain the cupcakes are fully cooled, then place the cupcakes in a zip-top freezer bag. For added safety, you may wrap the cupcakes in plastic wrap earlier than putting them within the bag.

Freeze for as much as 3 months. To thaw, let the cupcakes come to room temperature, then unwrap and frost as desired.

Plated banana cupcake topped with cream cheese frosting and chopped pecans. A cup of coffee and bananas are in the background

To freeze frosted cupcakes, place the cupcakes on a sheet pan or in a muffin tin throughout the freezer for a number of hours to partially freeze the cupcakes. 

Gently wrap the partially frozen cupcakes with plastic wrap, then place them in a zip-top freezer bag. Partially freezing the cupcakes first will assist hold the frosting from getting as smashed. 

I like to recommend solely freezing frosted cupcakes for as much as a month. To thaw, unwrap the cupcakes. If they’re frosted in cream cheese frosting, allow them to thaw within the fridge in a single day. If they’re frosted in buttercream, they will thaw at room temperature. 

Elements

  • 1 cup plus 2 tablespoons cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon advantageous salt
  • 1 teaspoon floor cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup mild brown sugar
  • 1/4 cup bitter cream
  • 2 teaspoons vanilla extract
  • 2 massive eggs
  • 2 massive ripe bananas, peeled, and mashed
  • Cream cheese frosting, for topping
  • Chopped pecans, for garnish

Directions

  1. Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
  2. In a medium bowl, whisk collectively the cake flour, baking powder, baking soda, salt and cinnamon.
  3. Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat the butter and sugars on medium pace till mild and fluffy – about 4 minutes.
  4. Add in bitter cream, vanilla and eggs and blend till mixed.
  5. Regularly add the flour combination to the butter combination and blend till simply mixed.
  6. Fold within the mashed bananas till included, taking care to not over combine.
  7. Use a big cookie scoop (about 3 tablespoons) to divide the batter between the ready muffin cups.
  8. Bake cupcakes in preheated oven for 18-20 minutes, or till the tops flip golden-brown and a toothpick inserted in the course of the cupcake comes out clear.
  9. Enable cupcakes to chill fully earlier than frosting. Garnish with chopped pecans.

Notes

  • You may completely use all-purpose flour instead of the cake flour, the crumb of your cupcakes will simply be somewhat heavier in texture.
  • Retailer leftover cupcakes within the fridge for as much as 3 days. Enable cupcakes to come back to room temperature earlier than serving.
  • Freeze unfrosted cupcakes for as much as 3 months or frosted cupcakes for as much as 1 month.

Advisable Merchandise

As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.

Diet Data

Yield 12
Serving Measurement 1 cupcake

Quantity Per Serving
Energy 159Complete Fats 10gSaturated Fats 6gTrans Fats 0gUnsaturated Fats 4gLdl cholesterol 54mgSodium 138mgCarbohydrates 17gFiber 1gSugar 13gProtein 2g


Did you make this recipe?

Tag me on social! I need to see what you made! @jamiemba

Elements

  • 8 ounces cream cheese, softened to room temperature
  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 pound confectioners’ sugar (about 3 ¾ cups), sifted
  • 2 teaspoons vanilla extract

Directions

  1. Within the bowl of a stand mixer fitted with the paddle attachment, cream collectively cream cheese and butter till properly mixed, about 5 minutes, scraping the edges of the bowl with a spatula as obligatory.
  2. With the mixer on low, steadily add the confectioners’ sugar till completely included and easy. Add vanilla and blend to mix. Flip the mixer to medium pace and blend for roughly 5 extra minutes, scraping the edges and backside of the bowl with a spatula as obligatory.
  3. Pipe or unfold frosting onto cooled cupcakes or cake.

Notes

Retailer frosting in an hermetic container within the fridge. Carry to room temperature earlier than utilizing, ideally whipping it for a couple of minutes with a mixer earlier than spreading or piping onto muffins or cupcakes.

To freeze, place frosting in an hermetic container with a layer of plastic wrap on high of the frosting. Freeze for as much as 3 months. To thaw, place the container of frosting within the fridge for twenty-four hours. To make use of, permit to come back to room temperature. Use a mixer to whip the frosting for a couple of minutes earlier than piping or spreading onto muffins or cupcakes.

Advisable Merchandise

As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.


Did you make this recipe?

Tag me on social! I need to see what you made! @jamiemba



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