Fluffy banana cupcakes made with ripe bananas, sour cream, and buttermilk, topped with luscious cream cheese frosting. Packed with banana flavor and warm cinnamon notes, the tangy cream cheese frosting brings the perfect finish.
bananaslarge, if not fully ripe, bake at 350°F for 10–15 minutes until blackened and soft, then mash to 1¼ cups2 to 3
all-purpose flouror 240 g2 cups
salt½ tsp
baking soda1 tsp
ground cinnamonfor the cake batter1 tsp
unsalted butteror 113 g, room temperature½ cup
light brown sugaror 110 g½ cup
granulated sugaror 100 g½ cup
eggs2
sour cream¼ cups
buttermilk½ cup
vanilla extractfor cake batter1 tsp
cream cheeseor 226 g, softened8 oz
unsalted butteror 113 g, room temperature, for frosting½ cup
powdered sugarfor frosting3 cups
ground cinnamonfor frosting¼ tsp
saltor about 1/8 tsp, for frostinga pinch
vanilla extractfor frosting1 tsp
Steps
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1
Preheat the oven to 350°F. If the bananas are not fully ripe, place them on a baking sheet and bake for 10–15 minutes until blackened and soft inside.
2
In a medium bowl, combine flour, salt, baking soda, and cinnamon. Whisk until blended and set aside.
3
Once the baked bananas have cooled, mash them by running a knife along the edge and squeezing into a measuring cup until you have 1¼ cups (328 g).
4
In a large bowl, beat room-temperature butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for about 3 minutes until light and fluffy.
5
Crack the 2 eggs into a separate bowl, then add them one at a time to the butter mixture, stirring on medium speed and allowing each egg to fully incorporate before adding the next.
6
Add the sour cream and mix until combined. The sour cream will contribute to a tender crumb.
7
Add the cooled mashed bananas and mix, breaking them up a bit more with the mixer.
8
Add the vanilla extract and mix until combined.
9
Add the dry ingredients in three batches, alternating with the buttermilk: third of flour, half the buttermilk, another third of flour, the rest of the buttermilk, and the rest of the flour. Mix just until the flour disappears after each addition.
10
Use a spatula to scrape down the bowl and check for any unmixed bits of banana or flour at the bottom.
11
Divide the batter among the cupcake liners, filling each about three-quarters full with roughly ¼ cup of batter each. This should yield about 18 cupcakes.
12
Bake at 350°F for 18–20 minutes until the centers spring back when lightly touched. If baking two trays at once, rotate them halfway through.
13
Remove the cupcakes from the oven and allow them to cool to room temperature.
14
In a bowl, combine room-temperature butter and softened cream cheese. While mixing, add a pinch of salt and cinnamon.
15
Add the powdered sugar, either a little at a time or all at once, and mix on low until combined, then increase to medium speed until light and fluffy.
16
Add the vanilla extract and mix until you have a smooth, luscious frosting.
17
Transfer the frosting to a piping bag with your preferred tip and pipe it onto the cooled cupcakes.
18
Peel off the paper liners and serve. Each bite offers rich banana and cinnamon flavor with a luscious cream cheese frosting.
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