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Ultra Moist Banana Cupcakes with Cinnamon Cream Cheese Frosting

A close-up of a moist banana cupcakes topped with a swirl of cinnamon-dusted frosting.
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Make simple, fluffy banana cupcakes using overripe bananas, topped with a rich cinnamon cream cheese frosting. This recipe delivers bakery-style results easily.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups mashed very ripe bananas (about 3 large)
  • 1/4 cup buttermilk or whole milk
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the mashed bananas and buttermilk to the wet ingredients. Mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. To make the frosting: Beat the softened cream cheese and butter together until smooth.
  11. Gradually beat in the sifted powdered sugar, vanilla extract, and cinnamon until fully incorporated and creamy. If the frosting is too thick, add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  12. Once the cupcakes are completely cool, pipe or spread the cinnamon cream cheese frosting onto each one.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor in your banana cupcakes.
  • For a variation, try adding 1/2 cup of chopped walnuts or pecans to the batter for Banana Bread Cupcakes.
  • If you are planning your weekly meals, these are a great option for simple meal planning for dessert.

Nutrition

Find it online: https://cutcooktaste.com/banana-cupcakes-moist-cinnamon-frosting/