Banana Cupcakes with Cinnamon Cream Cheese Frosting

 


I'm not normally a cupcake person, but when it was time for a socially distanced baby shower for my co-worker, we figured cupcakes were the right way to go. My co-worker loves anything banana-flavored, so I dug around online and found this wonderful banana cupcake recipe from Sally's Baking Addiction. They came out perfect! I was surprised by how many people ended up loving them, as I always thought banana was a controversial cake flavor, but maybe it had something to do with that delicious cinnamon cream cheese frosting on top. Thanks, Sally!

This was my first time piping (I used a plastic sandwich bag with the corner cut off, so they're a little messy, but it was a lot of fun, and I can't wait to do it again.

Banana Cupcakes with Cinnamon Cream Cheese Frosting

(Recipe from Sally's Baking Addiction)

For the cupcakes:

  • 2 cups (250 grams) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 tsp salt
  • 1 1/2 cups mashed banana (from about 3 large very ripe bananas)
  • 1/2 cup (115 grams) unsalted butter, softened to room temperature
  • 1/2 cup (100 grams) packed light or dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup (60 grams) sour cream or plain yogurt, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk, at room temperature
For the frosting:
  • 8 oz (224 grams) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115 grams) unsalted butter, softened to room temperature
  • 3 cups (360 grams) confectioner's sugar (or add it to taste like I do)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. Line a second 12-cup muffin tin with 6 cupcake liners (this recipe makes about 18)
  2. Whisk the flour, baking soda, cinnamon, and salt in a small/medium bowl. Set aside.
  3. Using a handheld or stand mixer, beat the butter, brown sugar, and granulated sugar together on high speed until smooth and creamy, about 2 minutes, scraping down the sides as needed.
  4. Add the eggs, sour cream, and vanilla, then beat on medium-high speed until combined. 
  5. Beat in the mashed bananas.
  6. With the mixer on low, add the dry ingredients until just incorporated. 
  7. With the mixer on low, slowly pour in the buttermilk until just combined. 
  8. Fill muffin cups to 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
  9. In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy. 
  10. Add the confectioner's sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 
  11. Frost cooled cupcakes and serve. 

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