Description
Creamy banana cream cheese cupcakes deliver a heavenly blend of sweet fruit and tangy frosting. Delightful layers of flavor melt together, promising a delectable dessert experience that will charm dessert enthusiasts and baking fans alike.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 milliliters) all-purpose flour
- ½ cup (120 milliliters) unsalted butter, softened
- ½ cup (120 milliliters) mashed ripe bananas (about 2 medium bananas)
- 8 ounces (225 grams) cream cheese, softened
Baking and Flavoring Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Sweeteners and Liquid Ingredients:
- ¾ cup (180 milliliters) granulated sugar
- ¼ cup (60 milliliters) milk
- ¼ cup (60 milliliters) granulated sugar (for cream cheese filling)
Eggs:
- 2 large eggs
- 1 large egg (for cream cheese filling)
Optional Toppings:
- Cream cheese frosting
- Chopped nuts (like walnuts or pecans)
- Banana slices
Instructions
- Activate the oven to 350F (175C) and arrange cupcake liners inside a muffin tin.
- Combine flour, baking soda, baking powder, and salt in a mixing vessel, setting the dry mixture aside.
- Mash ripe bananas thoroughly and blend with granulated and brown sugars, melted butter, eggs, and vanilla extract until achieving a uniform consistency.
- Incorporate the dry ingredient mixture into the banana blend, alternating with milk, stirring gently to prevent overmixing.
- Distribute the batter evenly into cupcake liners, ensuring each cavity is approximately three-quarters full.
- Position the muffin tin in the preheated oven and bake for approximately 20 minutes, verifying doneness by inserting a toothpick that emerges clean.
- Allow cupcakes to cool completely on a wire rack before proceeding with frosting preparation.
- Whip softened cream cheese and butter together until achieving a silky, smooth texture.
- Gradually fold powdered sugar and vanilla extract into the cream cheese mixture, whipping until light and fluffy.
- Transfer the frosting into a piping bag and decorate the cooled cupcakes with elegant swirls or peaks.
Notes
- Use overripe bananas for deeper, sweeter flavor that enhances the cupcake’s moistness and natural sweetness.
- Gently fold dry ingredients into wet mixture to prevent tough, dense cupcakes and maintain a light, tender crumb.
- Room temperature ingredients like eggs and butter help create a smoother, more evenly mixed batter that bakes more consistently.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain texture and structure of cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg