Banana Cupcakes With Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting
Laura Agra / Katie Workman /
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 16
Yield: 16 cupcakes
Nutrition Facts (per serving)
401 Calories
16g Fat
63g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 401
% Daily Value*
Total Fat 16g 20%
Saturated Fat 9g 46%
Cholesterol 65mg 22%
Sodium 183mg 8%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 3%
Total Sugars 46g
Protein 4g
Vitamin C 2mg 10%
Calcium 36mg 3%
Iron 2mg 8%
Potassium 145mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Browning bananas are put to good use in this yummy cupcake recipe. 

If you want to make this into a classic banana bread loaf with frosting, grease a 9 by 5-inch loaf pan with butter or spray with nonstick cooking spray. Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes. Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack before spreading on the cream cheese frosting.


Cupcake Batter:

  • 3 bananas, smashed

  • 1/2 cup unsalted butter, melted

  • 3/4 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 large eggs

  • 1/2 cup sour cream

  • 1 teaspoon vanilla extract

  • 2 cups cake flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

Cream Cheese Frosting:

  •  1 (8-ounce) package cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 1 (16-ounce) box confectioners’ sugar

  • Pinch kosher salt

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Line a cupcake tin with 16 paper liners, and spray with nonstick spray.  

  3. In a large mixing bowl, use an electric mixer to combine bananas, butter, and both sugars until blended.

  4. Beat in eggs one at a time, then blend in sour cream and vanilla extract.

  5. In a medium sized bowl, mix together flour, baking soda, and salt.

  6. Blend in flour mixture on low speed in three batches just until incorporated. Scrape down the sides of the bowl.

  7. Fill each cupcake liner almost to the top with batter.

  8. Bake for about 25 minutes, until a wooden skewer inserted into the middle of a cupcake comes out clean. 

  9. Cool in pan on a wire rack for 15 minutes, then remove cupcakes from tin and finish cooling on wire rack.

  10. While cupcakes are cooling, make cream cheese frosting. In a medium bowl, blend together cream cheese, butter and vanilla. Add salt. Then add confectioner’s sugar, in increments, blending until incorporated before adding more. 

  11. Frost cupcakes once cool.