Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners.
- Mash the Bananas: Peel the ripe bananas and mash them in a bowl with a fork until mostly smooth. A few tiny pieces are fine.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and slightly lighter in texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract and mix briefly.
- Add the Bananas: Stir the mashed bananas into the wet mixture until evenly incorporated.
- Combine the Batter: Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula or on low speed just until the flour disappears. Do not overmix.
- Fill the Liners: Divide the batter evenly among the 12 cupcake liners, filling each approximately two-thirds full.
- Bake: Bake for 18–22 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cupcakes cool in the pan for several minutes, then transfer them to a wire rack. Allow them to cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beginning on low speed, then beat until smooth and fluffy. Mix in the vanilla extract.
- Adjust the Frosting: If the frosting is too soft, refrigerate it for 20–30 minutes before piping. If necessary, gradually add a little more powdered sugar until it reaches a thick, pipeable consistency.
- Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a star tip. Pipe a generous swirl onto each completely cooled cupcake.
- Decorate: Finish with a thin banana slice, chopped toasted nuts, a light caramel drizzle, or a small sprinkle of cinnamon if desired.
- Serve: Serve immediately or refrigerate until ready to serve. For the best texture, allow refrigerated cupcakes to sit at room temperature briefly before serving.
Notes
Use very ripe, heavily spotted bananas for the strongest banana flavor and naturally sweeter cupcakes.
Measure flour carefully to prevent dry or dense cupcakes.
Do not overmix the batter after adding the flour. Mix only until the ingredients are combined.
Use full-fat block-style cream cheese for a thicker, richer frosting.
Make sure the cupcakes are completely cool before frosting.
If the frosting becomes too soft, refrigerate it briefly before piping.
Fresh banana slices are best added shortly before serving because they can brown over time.
Chopped walnuts or pecans and chocolate chips are excellent additions to the banana cupcake batter.
Store frosted cupcakes in an airtight container in the refrigerator because of the cream cheese frosting.
For the best flavor and texture, allow refrigerated cupcakes to sit at room temperature briefly before serving.
Measure flour carefully to prevent dry or dense cupcakes.
Do not overmix the batter after adding the flour. Mix only until the ingredients are combined.
Use full-fat block-style cream cheese for a thicker, richer frosting.
Make sure the cupcakes are completely cool before frosting.
If the frosting becomes too soft, refrigerate it briefly before piping.
Fresh banana slices are best added shortly before serving because they can brown over time.
Chopped walnuts or pecans and chocolate chips are excellent additions to the banana cupcake batter.
Store frosted cupcakes in an airtight container in the refrigerator because of the cream cheese frosting.
For the best flavor and texture, allow refrigerated cupcakes to sit at room temperature briefly before serving.