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Banana Cupcakes
Yield: 12 cupcakes
These banana cupcakes are light, fluffy, and packed with banana flavor. Sweet and tangy cream cheese frosting is the perfect pairing to these delicious cupcakes. One of the best ways to use overripe bananas!
Equipment
- Stand mixer or electric hand mixer
Ingredients
Banana Cupcakes
- 1 ¼ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk room temperature
- 1 egg room temperature
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ⅔ cup mashed banana
Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp salt
Garnish
- 12 banana chips optional
Instructions
Banana Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add in milk, egg, vegetable oil, vanilla extract, and mashed bananas and whisk until the wet and dry ingredients are well combined. Do not overmix the batter.
- Use a large cookie scoop to portion the cupcake batter into cupcake liners ¾ full.
- Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
- Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.
Cream Cheese Frosting
- In a mixing bowl or bowl of a stand mixer, whip butter and cream cheese on medium-high speed with an electric hand mixer or stand mixer until light and creamy.
- Add powdered sugar and mix on low speed until combined.
- Add vanilla extract and salt while mixing on low speed.
- Turn the mixer on high speed and whip for approximately 3 minutes until the frosting is light and fluffy. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
- Spread or pipe the cream cheese frosting onto cupcakes. For these cupcakes, I used a Wilton 1M piping tip. If desired, garnish with banana chips.
Notes
Banana cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. To serve, bring the cupcakes to room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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