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Banana Cupcakes with Cinnamon Cream Cheese Frosting

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Warm, tender, and full of cozy spice, these banana cupcakes are paired with a silky, cinnamon-laced cream cheese frosting for a truly comforting treat.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 85 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream or plain yogurt
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups mashed bananas
  • 1/2 cup buttermilk, at room temperature
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1/2 teaspoon ground cinnamon (for frosting)
  • 1/8 teaspoon salt (for frosting)
  • Optional: Banana slices and/or crushed Nilla Wafer cookies for garnish

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
  3. Beat the softened butter, brown sugar, and granulated sugar until combined and slightly lightened, about 3 minutes.
  4. Add the eggs, sour cream, and vanilla extract to the mixture. Mix until combined and smooth.
  5. Beat in the mashed bananas until well incorporated.
  6. Gradually add the dry ingredients and mix until just combined.
  7. Pour in the buttermilk and mix until just incorporated.
  8. Spoon or pour the batter into the lined muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cupcakes to cool in the pan for 20 minutes, then transfer them to a wire rack to cool completely.
  11. For the frosting, beat together the softened cream cheese and unsalted butter until creamy and smooth.
  12. Gradually add the confectioners’ sugar, vanilla extract, ground cinnamon, and salt. Beat until smooth and refrigerate for 20 minutes.
  13. Frost the cooled cupcakes and garnish with banana slices and/or crushed Nilla Wafer cookies if desired.

Notes

Use very ripe bananas for the most banana flavor and sweetness. Store cupcakes in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://daytasty.com/banana-cupcakes-cinnamon-cream-cheese-frosting/