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Moist Banana Cupcakes with Cinnamon Cream Cheese Frosting

Close-up of a moist banana cupcakes topped with a swirl of light brown, speckled frosting.
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Make wonderfully moist and fluffy banana cupcakes using overripe bananas. Top them with a rich, spiced cinnamon cream cheese frosting for a classic, easy dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for cupcakes)
  • 1 cup mashed overripe bananas (about 3 medium)
  • 1/2 cup buttermilk
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
  5. In a small bowl, mix the mashed bananas and buttermilk together.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the banana-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the sifted powdered sugar and 1 teaspoon of cinnamon. Beat until combined.
  11. Mix in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  12. Once the cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting.

Notes

  • Use very ripe, spotty bananas for the best flavor and moisture in your banana cupcakes.
  • For an extra layer of flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://devourdish.com/banana-cupcakes-moist-cinnamon-frosting/