Description
A delicious recipe adventure featuring moist banana cupcakes topped with creamy cinnamon frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup sour cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the mashed bananas and sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat the cream cheese until smooth, then add the powdered sugar and cinnamon, mixing until creamy.
- Frost the cooled cupcakes with the cinnamon cream cheese frosting.
Notes
- Make sure the bananas are very ripe for the best flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For a fun twist, add chopped nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Banana Cupcakes with Cinnamon Cream Cheese Frosting