Rating: 5 stars
31 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

    Advertisement
  • Whisk flour, baking soda, baking powder, and salt together in a bowl.

  • Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.

  • Spoon batter into the prepared muffin tin.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.

  • Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.

  • Spread frosting over cupcakes.

Cook's Note:

I love putting chocolate chips in my banana bread, but if you want to eliminate them or substitute nuts or something, all the better. I also like to decorate them with a cute chocolate chip on top.

Nutrition Facts

332 calories; protein 3.2g; carbohydrates 55.3g; fat 12g; cholesterol 41.4mg; sodium 133.8mg. Full Nutrition
Advertisement