Banana Cupcakes (Moist, Fluffy, Topped with Cream Cheese Frosting)

Banana cupcakes are banana bread’s more fun cousin. Super moist. Fluffy. Packed with real banana flavor. Topped with tangy cream cheese frosting. Perfect for overripe bananas. Make a batch. Watch them vanish.

Ingredients

Makes 12 cupcakes.

For the Cupcakes:

• 1½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed (about 1½ cups)
• ½ cup (120ml) sour cream or Greek yogurt

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

Step 2: Mix Dry

1. Whisk flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream Butter & Sugar

1. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, then vanilla.
2. Mix in mashed bananas and sour cream.

Step 4: Combine & Bake

1. Gradually add dry ingredients. Mix until just combined.
2. Divide batter evenly among liners (fill about ⅔ full). Bake 18-22 minutes until a toothpick comes out clean.

Step 5: Make Frosting

1. Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.

Step 6: Frost & Serve

1. Cool cupcakes completely. Frost generously. Devour.

Summary

Prep Time: 20 min | Bake Time: 22 min | Total: 42 min

Yield: 12 cupcakes | Difficulty: Easy

Storage Notes

Fridge (frosted): 3 days. Freeze (unfrosted): 3 months. Thaw at room temperature, then frost. These cupcakes stay moist for days — perfect for making ahead.