Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium bananas)
- ½ cup buttermilk
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas and mix until combined.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese frosting: In a large bowl, beat the softened cream cheese and softened butter together until smooth.
- Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.
- Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until it reaches your desired consistency.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
Notes
- Ensure bananas are very ripe for the best flavor.
- Do not overmix the batter to keep the cupcakes tender.
- Cool cupcakes completely before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg