These Delicious Banana Bread Cupcakes Aren’t Monkeying Around
Are your bananas looking a little too brown and your sweet tooth feeling a little too loud? Don’t worry—we’re about to turn those neglected fruits into the most a-peeling treat around: banana bread cupcakes! These cupcakes are like banana bread’s fun-loving cousin, all dressed up with a luscious cinnamon cream cheese frosting hat. Whether you’re baking for a crowd or just want to monkey around in the kitchen, this recipe is sure to have everyone going bananas. So grab your ripest bananas and prepare for a bunch of deliciousness—because ordinary banana bread just got a major glow-up!
Why these cupcakes are amazing:
- The taste of banana bread in a super portable cupcake!
- Easily feed a crowd – perfect for parties, birthdays, holidays, potlucks, or any time you want a delicious banana treat.
- Topped with cinnamon cream cheese frosting, these cupcakes take the traditional banana bread recipe up a notch!
Banana Bread Cupcakes
Makes 18 cupcakes
Prep time: 10 minutes / Bake Time: 20 minutes
Ingredients
- 1 1/2 cups mashed bananas
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 1/2 cup sour cream
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
For the Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 cups powdered sugar
Instructions
Preheat the oven to 350 degrees and line 2 muffin pans with liners.
In a medium bowl, stir together the flour, baking powder, salt, and cinnamon.
In a separate bowl, beat butter, sugar, and brown sugar until light and fluffy.
Add the mashed bananas, eggs, vanilla, milk, and sour cream, and beat until smooth.
Add the dry ingredients and beat until a smooth batter forms.
Fill each muffin cup 2/3 the way full of batter and bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely, then beat together the cream cheese, butter and vanilla until well blended
Add the cinnamon and powdered sugar and beat until smooth.
Pipe the cinnamon frosting on top of each cupcake before serving.
FAQ
Can I use frozen bananas for this recipe?
Absolutely! Just thaw them first and drain any excess liquid before mashing.
How should I store the cupcakes and frosting?
Store the frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving for the best texture.
Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and frost them right before serving. The cupcakes also freeze well (without frosting).
Can I make the recipe gluten-free?
Definitely! Just substitute your favorite gluten-free flour blend for the all-purpose flour, and check that all other ingredients are gluten-free.
