Description
These irresistible banana cupcakes are moist, fluffy, and bursting with rich banana flavor, topped with a luscious cream cheese frosting for the perfect sweet treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 ripe bananas, mashed
- For the Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the sour cream and mashed bananas until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar gradually, then mix in vanilla extract until creamy.
- Frost the cooled cupcakes with cream cheese frosting and serve.
Notes
- Use overripe bananas for maximum flavor.
- Ensure all ingredients are at room temperature for smoother mixing.
- Frosting can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
