Description
These Delicious Banana Cream Cheese Cupcakes combine moist banana-flavored cake with a smooth and tangy cream cheese frosting, topped with crunchy banana chips for an extra burst of flavor and texture. Perfect for banana lovers and a wonderful treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium overripe bananas, mashed
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Garnish
- Banana chips, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cupcakes.
- Prepare Muffin Pan: Line your 12-cup muffin pan with paper liners to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter with both granulated and brown sugar until the mixture is light and fluffy, which helps to aerate the batter.
- Add Wet Ingredients: Beat in the eggs, mashed bananas, and vanilla extract until the mixture is fully combined and smooth.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing which can make cupcakes dense.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full to give enough room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted in the center comes out clean, indicating they are thoroughly baked.
- Cool Cupcakes: Let the cupcakes cool in the pan for about 5 minutes to firm up before transferring them onto a wire rack to cool completely.
- Make Frosting: While cupcakes cool, beat together the softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and creamy for a perfect frosting consistency.
- Frost and Garnish: Once the cupcakes are fully cooled, spread or pipe the cream cheese frosting on top and garnish with banana chips for added crunch and flavor.
Notes
- Use overripe bananas for the best natural sweetness and moisture in the cupcakes.
- Make sure the cream cheese and butter are softened to room temperature to ensure a smooth batter and frosting.
- Avoid overmixing the batter after adding the dry ingredients to keep cupcakes light and fluffy.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow frosting to chill slightly if it feels too soft before spreading or piping onto cupcakes.
