Blissfully Delicious

Banana Cupcakes with Cream Cheese Frosting

A couple of weekends ago, we had a pretty snowy weekend. In addition to being cold and dreary, the wind was enough for me to want to stay in all weekend. I had been spoiled this winter, and sure enough, I was deeply disappointed by the snow. I wanted to take my daughter outside and play in the yard, without having to worry about her little round cheeks turning pink, then red, then cracked from wind-burn.  I was also ready to trade in my winter boots with cute flat sandals with bows. I could literally live in flips-flops, but they were frowned upon in my office. So no flips-flops… but I can settle for flats.

I decided to make these cupcakes using up a leftover super-ripened banana on the counter. Nothing makes my days sunnier other than baking. I thought about making this Lighter Banana Bread, but didn’t have enough bananas on hand. So here I was whipping up this cupcake instead. This is a very versatile recipe since it allows you to make a few substitutions; if you are lucky, you can actually whip them up without advance planning and have all of the ingredients on hand. These cupcakes were moist, with tidbits of bananas inside, but they’re definitely on the denser side. Not the fluffy type, like this white/lemon cupcakes that uses egg whites. I brought these into work, and surprisingly went faster than these delightful Carrot Cupcakes, another fave at my household. I was glad to be sharing my sunshine with my co-workers who loved their Monday cupcakes!

2-2/3 cups All Purpose Flour
1 1/4 tsp Baking Soda
1/2 tsp salt
1-1/2 sticks butter
1 cup light brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla extract
2 ripe bananas, mashed
1/2 cup buttermilk (milk or coconut milk can be used here as well)
1 cup shredded coconut (I skipped them since I didn’t have any in hand)

Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.

In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.

Mix in the flour and buttermilk alternatively, beginning and ending with the flour.

Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.

Alternatively, you can also bake these as layered cakes, pour into 2  9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.

The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!

Yield: ~18 cupcakes

Cream Cheese Frosting

Adapted from Baking: From My Home to Yours by Dorie Greenspan


54 Responses to “Banana Cupcakes with Cream Cheese Frosting”

  1. #
    Kylee — March 13, 2012 at 11:23 am

    GREAT photos!! (Love the bananas in the background). A yummy looking recipe too.

    Your coworkers must LOVE you!

  2. #
    Georgia @ The Comfort of Cooking — March 13, 2012 at 2:06 pm

    It’s so rare that I see a banana cupcake, but yours look so delicious Yudith! Love the flavor. They look so tasty, soft and delicate. Lovely recipe!

  3. #
    Reem | Simply Reem — March 14, 2012 at 12:17 am

    Beautiful Yudith!!!!
    You know I was actually thinking of making banana bread; too many bananas are dancing in my kitchen..
    But darling I am so totally sold to these beauties…
    I”ll make them in the morning and will let you know.

  4. #
    Raymund — March 14, 2012 at 12:21 am

    I wanna be you colleague! Monday cupcakes, mmmmm

  5. #
    Nami | Just One Cookbook — March 14, 2012 at 1:21 am

    Hi Yudith! I have lots of ripe banana on my kitchen counter yet, nothing will turn into beautiful banana cupcakes like yours! =D Teeheehee. I pinned your beautiful cupcakes. Love the vivid yellow cupcake liner and cloth and banana in the back. VERY pretty!

    • Yudith — March 14th, 2012 @ 6:56 am

      Aaw, thanks Nami! :)

  6. #
    yummychunklet — March 14, 2012 at 6:19 am

    I bet these taste delicious. And what a wonderful way to present them with the bright yellow cupcake papers!

  7. #
    Juliana — March 14, 2012 at 11:41 am

    As always I like banana recipes since we always have ripe banana around…this cupcakes look great with the cream cheese topping and I sure like the light version.
    Beautiful pictures Yudith…and hope you are having a great week :)

  8. #
    Tracey — March 14, 2012 at 12:27 pm

    I’m so with you on the flip-flops. I used to wear them year-round (even in the snow!) in college, when it was slightly more acceptable. Love these cupcakes, I’m always looking for new ways to use the brown bananas on my counter :)

  9. #
    what katie's baking — March 15, 2012 at 2:03 am

    these look amazing!!!

  10. #
    Sammie — March 15, 2012 at 2:54 am

    Sometimes staying in is just the best, because then you get to BAKE BAKE BAKE all day long! Yummy! Very delicious looking banana cupcakes! :D

  11. #
    Mandy - The Complete Cook Book — March 18, 2012 at 2:52 am

    These look fantastic – I have not thought of using a frosting on a banana cupcake before – delicious.
    :-) Mandy

  12. #
    Maureen — March 18, 2012 at 6:42 am

    These look SO good! A great way to use just a couple of bananas. I’ll make these next time rather than freeze the nearly too far gone bananas. :)

  13. #
    Lisa — March 18, 2012 at 8:18 am

    This is a great way to get some fruit in the kids diet. I make banana muffins all the time but I could add some icing to make them look like cupcakes. Great photo’s

  14. #
    Kiran @ — March 23, 2012 at 12:29 am

    Banana cupcakes are a hit in our family. These looks so yummy :)

  15. #
    Emily — March 24, 2012 at 2:08 am

    Hi! These look great! Just went to make them though and noticed they don’t have a baking temperature. Would it be 350F like your other banana bread recipe? Going to try that and hope it works out :)

    • Yudith — March 24th, 2012 @ 11:58 am

      You guessed correctly, it is 350! Sorry for the delay. I hope they turned out for you!

  16. #
    Jennifer — June 21, 2012 at 5:47 am

    Where’s the recipe for the cream cheese frosting???

    • Yudith — June 21st, 2012 @ 7:18 am

      Sorry Jennifer, I updated the recipe and link to it. Thanks!

  17. #
    Carla — August 2, 2012 at 1:25 pm

    When I made these Banana cupcakes they were a little dry, would adding a pudding packet or something help?

    • Yudith — August 2nd, 2012 @ 4:49 pm

      Hi Carla, I’m sorry that they turned out dry for you… you can try adding a little more liquid (milk/buttermilk), but I’m not sure whether adding pudding packet would help. If you do try though, please report back so we know :)

  18. #
    Karim — August 27, 2012 at 8:38 pm

    Thank you so much for sharing your recipe. My friends and I had a hurricane party yesterday (I live in Miami and expected Isaac to hit as a category 1) so I took dessert. What a hit!! Everyone absolutely loved them. I told them where to get the recipe and many of them took note. Thanks again :)

    • Yudith — August 27th, 2012 @ 8:47 pm

      Yey!!! Thanks for sharing. I love hearing feedback on the recipe.

  19. #
    Amal Imran — September 24, 2012 at 11:05 am

    What do u mean by 1 1/2 stick of butter? Stick?

  20. #
    Maria — November 26, 2012 at 8:18 am

    Hi Yudith, just found this recipe through pintrest. May I ask you have in the recipe a stick of butter, how much would that be in gramms, ounces…Thank you and have a great day…Maria

    • Yudith — November 26th, 2012 @ 3:56 pm

      Hi Maria, 1 stick of butter = 113 grams

  21. #
    Elizabeth — December 5, 2012 at 2:46 pm

    I made these banana cupcakes with cream cheese frosting for my daughter Zoeys first birthday and they were wonderful! We decided on a monkey theme so we had all banana inspired food and so e monkey bread of course but the cupcakes were the biggest hit of all. Thank you for your recipes!

    • Yudith — December 5th, 2012 @ 3:56 pm

      Aaw, that sounds like a fun themed party! Thanks for letting me know.

  22. #
    Vee — December 30, 2012 at 12:03 am

    Wonderful recipe. I used some very ripe bananas I had frozen and coconut milk I had in cabinet. Family ate half of what I baked before I could frost them.

  23. #
    Vera Zecevic-Cupcakes Garden — January 7, 2013 at 6:41 am

    These banana cupcakes look gorgeous. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  24. #
    Christy — January 20, 2013 at 11:01 am

    I made these last night. They were good, but the cupcakes were more like a muffin. I did not like them as a cupcake; they were just to dense. However, add some nuts and they make great banana nut muffins.

  25. #
    Carolyn Wysong — February 6, 2013 at 8:43 pm

    Adding 1/2 teaspoon baking powder with the dry ingredients makes the cupcakes a little lighter tasting. When using buttermilk you need both baking soda and baking powder to react with the acid in the buttermilk. Excellent recipe otherwise. We love them!

  26. #
    jena — March 9, 2013 at 7:22 pm

    I would love to make this as my daughter’s first birthday smash cake… any suggestions on how long I should bake it? thanks :)

  27. #
    Cammie — March 10, 2013 at 9:10 am

    I’ve had a banana cake with cream cheese frosting, and strawberries sliced between the layers and over the top for my birthday for nearly 30 years now, it’s my absolute favorite! For a super quick cheater recipe, my mom started using a white cake mix and just added a banana when mixing, then bake per instructions.

  28. #
    Mickey — April 26, 2013 at 10:18 pm

    What kind of butter do I use? Salted or installed I am making these for my daughters birthday party. She loves bananas :-) thanks

    • Yudith — April 27th, 2013 @ 2:47 am

      always use unsalted for baking.

  29. #
    tasha — April 29, 2013 at 7:13 am

    Found you via pinterest; made these yesterday. Definitely more of a muffin than a cupcake. They were great!

  30. #
    Jenny — May 9, 2013 at 7:31 pm

    Just found this recipe it is a great banana cupcake recipe…almost missed adding the brown sugar since it said sugar and not sugars, but I love this cupcake recipe it is light and fluffy cake…thank you and blessings ;0)

    • Yudith — May 11th, 2013 @ 9:58 am

      Thank you Jenny!

  31. #
    Cassandra — June 26, 2013 at 3:06 pm

    This is my second time making them and I am more in love than ever. These are so incredibly delicious. The first time I forgot the white sugar and they weren’t as sweet but still great. My husband and toddler ate them all! Second time I used coconut oil instead of butter and added a few blueberries (this time I remembered both sugars!) and they were incredibly moist. I ate 3 right out of the oven. My picky toddler couldn’t get enough! Thanks for the great recipe.

  32. #
    Sharon S. — March 13, 2014 at 10:02 pm

    Hi. So I’m by no stretch of the imagination a baker lol. I made these cupcakes (minus the coconut because I forgot hehe) I don’t know what I did differently but I ended up with twenty three not eighteen. Not that I’m complaining by any means. Anyway, out of the twenty three cupcakes, my fiancé ate about fifteen of them within an hour! I was flattered and a little disgusted hahaha. Thank you for a wonderful new addition to the very few things I can bake!!

  33. #
    Kristie — November 19, 2015 at 4:42 pm

    wondering if it is a half stick of butter or one and a half sticks of butter that just seems like a whole lot of butter!

  34. #
    Sara — November 29, 2015 at 1:22 pm

    “1-1/2 sticks butter” alright, and how much is that? I don’t think that in every shop all around the world, if they have butter sticks, it’s the same amount. At least, approximately, how many grams of butter would be?


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