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
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
Step 2: Mix Dry
- Whisk flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, then vanilla.
- Mix in mashed bananas and sour cream.
Step 4: Combine & Bake
- Gradually add dry ingredients. Mix until just combined.
- Divide batter evenly among liners (fill about ⅔ full). Bake 18-22 minutes until a toothpick comes out clean.
Step 5: Make Frosting
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
Step 6: Frost & Serve
- 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.
