Easy Banana Cupcakes with Cream Cheese Frosting

Homemade Banana Cupcakes are so moist with the best tender and soft crumb. Frost them with cream cheese frosting, and they are perfection! This is a small-batch cupcake recipe that makes six banana cupcakes perfect for sharing.

Cupcakes on a black cake stand.

Maybe you’ve made banana bread and muffins, but have you ever made banana cupcakes? They’re soft, moist, and so easy – the perfect sweet treat for dessert or any time you want a delicious homemade cupcake.

What is the difference between muffins and cupcakes?

These banana cupcakes aren’t banana muffins dressed up with frosting – they’re very different!

Muffins usually have a denser texture than cupcakes. These banana cupcakes are made with cake flour which gives them a soft and tender crumb. They’re airier than muffins and so delicious!

I just love the flavor of these cupcakes – the banana really shines through, and the cream cheese frosting is the perfect topping. 

Banana Cupcake Ingredients

  • Room temperature butter
  • Brown sugar
  • Granulated sugar
  • Vanilla extract
  • Room temperature egg
  • Cake flour
  • Baking powder
  • Baking soda
  • Salt
  • Sour milk
  • Mashed ripe bananas
  • Cream cheese frosting

I love the cream cheese frosting with the banana flavor, but you can use other kinds of frosting. Try chocolate buttercream frosting or vanilla buttercream frosting.

One cupcake in front on a white plate and three cupcakes on a cake stand.

How to Make Them

Grease and flour a 6-mold muffin pan. Or, line it with cupcake liners.

Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl. 

dry mix in a bowl.

In a separate medium bowl, beat the butter, both kinds of sugar, and vanilla with an electric mixer until the mixture is light and fluffy, add the egg and beat again to combine.

ingredients mixed in a bowl.

Beat in the mashed bananas.

sour milk poured on top of the mix.

Alternate adding the flour mixture and sour milk in batches to the wet ingredients and beat the batter until smooth.

Cupcake batter in a mixing bowl.

Pour the batter into the prepared muffin pan and bake the banana cupcakes for 15 to 20 minutes at 350°F. 

Cupcake batter in muffin tins.

Cool the cupcakes to room temperature before piping the cream cheese frosting on top. 

Frosting in a mixing bowl.

For decoration, sprinkle mini chocolate chips over the top or some finely chopped walnuts or other nuts. A dusting of ground cinnamon would work well, too.

How to Make Sour Milk

To make sour milk, take 1 cup of milk and add 1 tablespoon of lemon juice or vinegar. Stir the solution together and let is sit for 5 minutes. You’ll know you have sour milk when there are chunks inside the milk.

How to Store Frosted Banana Cupcakes

Store the frosted cupcakes in an airtight container in the refrigerator. They will keep well for several days.

A cupcake on top of a small pink cake stand with some frosting in a jar in the back.

Freezing Tips

If you would like to freeze the cupcakes, wait until they are cooled to room temperature. Place them, unfrosted, in a freezer container. They will keep for up to a month and can be thawed at room temperature before adding the frosting.

Every taste of these banana cupcakes is better than the last! They’re so easy – the best dessert when you need something quick. Enjoy!

One cupcake with frosting on top and a piece on a fork beside it on a white plate.

More Easy Recipes

three cupcakes with frosting on a black cake stand.

Easy Banana Cupcakes with Cream Cheese Frosting

Erika Marucci
Homemade Banana Cupcakes are so moist with the best tender and soft crumb. Frost them with cream cheese frosting, and they are perfection! This is a small-batch cupcake recipe that makes six banana cupcakes perfect for sharing.
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 6 Cupcakes
Calories 356 kcal

Ingredients
 
 

For the muffins

  • cup butter (room temperature)
  • ½ cup brown sugar (lightly packed)
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg (room temperature)
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 2 tablespoons sour milk
  • 2 bananas (ripe and mashed)

Instructions
 

  • Pre-heat the oven to 350F (180C) and grease and flour a 6 cup muffin tin.
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt.
  • In another medium bowl beat together the butter, sugars and vanilla until light and fluffy, about 2-3 minutes. Add the egg and beat, add the mashed bananas and beat again to combine.
  • Alternately add the dry ingredients and the sour milk to the wet mix and beat on high until smooth, about 1 minute.
  • Pour the batter into the prepared muffin tin and bake for 15-20 minutes. Let the cupcakes cool before frosting. Enjoy!

Notes

The difference between muffins and cupcakes is the following: muffins usually have a denser texture than cupcakes. These banana cupcakes are made with cake flour which gives them a soft and tender crumb. They’re airier than muffins.
Store the frosted cupcakes in an airtight container in the refrigerator. They will keep well for several days.
To freeze the cupcakes, wait until they are cooled to room temperature. Place them, unfrosted, in a freezer container. They will keep for up to a month and can be thawed at room temperature before adding the frosting.

Nutrition

Calories: 356kcalCarbohydrates: 58gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 55mgSodium: 268mgPotassium: 218mgFiber: 2gSugar: 31gVitamin A: 389IUVitamin C: 3mgCalcium: 74mgIron: 1mg
Keyword banana cupcakes, cream cheese frosting, cupcakes
Tried this recipe?Let us know how it was!

3 Comments

  1. Just one question before I start…sour milk? Do I add lemon juice to good milk to sour it? This is not a product you can buy in the store. Help Rosemary!

    1. Hi Lynne, yes, add 1 tablespoon of either vinegar or lemon juice to 1 cup of milk, stir it and let it sit for 5 minutes. You’ll get sour milk 🙂 Happy Baking!

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