One crisp autumn afternoon, with a pile of ripe, spotty bananas staring at me from the counter, I craved something comforting and utterly delicious. My usual banana bread felt too routine. I envisioned a lighter, more celebratory treat.
That afternoon, fueled by a desire for pure comfort food, I embarked on a baking adventure. The result? These incredible banana cupcakes with cinnamon cream cheese frosting.
The aroma alone, a blend of sweet banana and warm cinnamon, instantly transported me to cozy memories. Each bite of the moist, tender cupcake, topped with that creamy, spiced frosting, was pure bliss. My family devoured them, and ever since, this recipe for banana cupcakes with cinnamon cream cheese frosting has been a cherished request for potlucks, birthdays, and even just a regular Tuesday.
It’s a reliable, utterly satisfying dessert that truly highlights simple ingredients. I love how these treats bring smiles to everyone’s faces.
Why You’ll Love This Recipe for Banana Cupcakes with Cinnamon Cream Cheese Frosting
You are searching for a dessert that strikes the perfect balance between comfort and elegance. Look no further! This recipe for banana cupcakes with cinnamon cream cheese frosting offers exactly that.
First, the flavor profile is simply irresistible. You get the natural sweetness of ripe bananas combined with the cozy warmth of cinnamon, all enveloped in a perfectly moist cupcake base. Then, that incredible cinnamon cream cheese frosting takes them over the top.
It provides a tangy, sweet counterpoint that perfectly complements the banana flavor. This isn’t just any frosting; it’s a game-changer for these treats. Second, these banana cinnamon cupcakes are surprisingly easy to make.
Even if you consider yourself a novice baker, you will achieve fantastic results with my straightforward instructions. You use common pantry staples, making the process hassle-free. Third, everyone adores them.
These banana cupcakes with cinnamon cream cheese frosting disappear quickly at any gathering. They present beautifully, making them an impressive dessert without much fuss. Finally, you can easily adapt this recipe to fit your preferences.
Prepare yourself for compliments when you serve these amazing banana cupcakes.
Ingredients You’ll Need
For the Banana Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) mashed ripe bananas (about 2-3 medium bananas)
- ¼ cup (60ml) whole milk, room temperature
For the Cinnamon Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for thinning)
Substitutions & Variations
You can easily customize these delightful banana cupcakes with cinnamon cream cheese frosting to fit your taste or dietary needs. Here are a few ideas:
Cupcake Variations:
- Flour Alternatives: Try a 1:1 gluten-free baking blend. Whole wheat pastry flour also works for a heartier texture.
- Sweetener Swap: Replace half the granulated sugar with light brown sugar for deeper banana flavor.
- Fat Choices: Substitute butter with an equal amount of vegetable oil for moisture. For richer flavor, use all butter.
- Dairy-Free Milk: Use almond, soy, or oat milk instead of whole milk.
- Flavor Boosters: Stir in ½ cup chopped walnuts, pecans, or mini chocolate chips. Add ½ cup shredded coconut for a tropical twist. Consider a pinch of nutmeg or ground cloves for more spice.
- Make it a Loaf Cake: Pour batter into a greased 9×5 inch loaf pan and bake for 50-60 minutes.
- Mini Muffins: Bake in mini muffin tins for 12-15 minutes for bite-sized treats.
Frosting Variations:
- Less Sweet Frosting: Start with 3 cups powdered sugar for less sweetness.
- Spice Adjustments: Adjust cinnamon to your preference. A pinch of nutmeg also tastes lovely.
- Dairy-Free Frosting: Use plant-based cream cheese and dairy-free butter.
- Different Extracts: Experiment with maple or almond extract.
- Chocolate Cream Cheese Frosting: Sift in ¼ cup unsweetened cocoa powder for a chocolatey twist.
These variations ensure you can enjoy your perfect batch of banana cupcakes with cinnamon cream cheese frosting every time, tailored exactly to your liking.
If you’re looking to experiment with flavors, consider these delicious banana pudding cupcakes that can be customized to suit your preferences. For a delightful variation, check out Banana pudding cupcakes.
Step-by-Step Instructions
You will find preparing these irresistible banana cupcakes with cinnamon cream cheese frosting straightforward and enjoyable. Follow these steps for perfect results every time.
For the Banana Cupcakes:
- Prepare Your Oven and Muffin Tin: First, preheat your oven to 350°F (175°C). Next, line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy (2-3 minutes).
- Add Eggs and Vanilla: Beat in the large eggs one at a time. Then, stir in the vanilla extract. Scrape down bowl sides.
- Incorporate Bananas and Milk: Gently fold in the mashed ripe bananas until just combined. Next, add the whole milk and mix briefly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
- Fill Muffin Liners: Divide the batter evenly among the 12 prepared muffin liners, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove cupcakes from the oven. Let them cool in the muffin tin for a few minutes, then transfer to a wire rack. Cool completely before frosting with the cinnamon cream cheese frosting.
For the Cinnamon Cream Cheese Frosting:
- Beat Cream Cheese and Butter: In a large bowl, with an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy (2-3 minutes).
- Add Powdered Sugar and Spices: Gradually add the sifted powdered sugar, ground cinnamon, and vanilla extract. Start with 3 cups of powdered sugar, then add more if desired. Mix on low, then increase speed.
- Whip Until Fluffy: Beat the frosting mixture until light and fluffy, about 2-3 minutes. If too thick, add 1-2 tablespoons of milk, one teaspoon at a time. You want a creamy, spreadable cinnamon cream cheese frosting.
Assemble the Banana Cupcakes:
Once the banana cupcakes are completely cool, use a knife, offset spatula, or piping bag to generously spread or pipe the cinnamon cream cheese frosting onto each cupcake. Enjoy your homemade banana cupcakes with cinnamon cream cheese frosting!
Pro Tips for Success
You can easily elevate your banana cupcakes with cinnamon cream cheese frosting from good to absolutely amazing with a few simple techniques. Pay attention to these details for perfect results every time.
- Ripe Bananas are Key: Always use very ripe bananas (plenty of brown spots). Ripe bananas are sweeter, moister, and provide deeper banana flavor.
- Room Temperature Ingredients: Ensure butter, eggs, milk, and cream cheese are at room temperature. This creates a smoother batter and lump-free, creamy cinnamon cream cheese frosting.
- Do Not Overmix the Batter: Mix dry ingredients into wet until just combined. Overmixing develops gluten, leading to tough, dense cupcakes.
- Measure Flour Correctly: Spoon flour into the measuring cup, then level it off. Scooping directly compacts flour, resulting in dry cupcakes.
- Cool Cupcakes Completely: Allow the banana cupcakes to cool completely on a wire rack before applying the cinnamon cream cheese frosting. Warm cupcakes will melt the frosting.
- Evenly Fill Cupcake Liners: Use an ice cream scoop to fill each liner equally. This ensures uniform baking and appearance.
- Sift Powdered Sugar: Always sift powdered sugar for the cinnamon cream cheese frosting to prevent lumps and ensure a silky texture.
- Adjust Frosting Consistency: Add milk (teaspoon at a time) if too thick; add more sifted powdered sugar if too thin. Refrigerating thin frosting for 15-30 minutes also helps.
- Use a High-Quality Cream Cheese: Opt for full-fat block cream cheese for the best cinnamon cream cheese frosting.
- Don’t Open the Oven Door: Resist opening the oven door during the first 15 minutes of baking. This prevents cupcakes from collapsing.
By following these expert tips, you will consistently bake fantastic banana cupcakes with cinnamon cream cheese frosting that impress everyone who tastes them.
To truly elevate your banana cupcakes, keep in mind the importance of using very ripe bananas for that deep flavor, and ensure your ingredients are at room temperature. For another delightful banana treat, take a look at this Chocolate Banana Bread recipe.
Storage & Reheating Tips
You can definitely enjoy these scrumptious banana cupcakes with cinnamon cream cheese frosting over several days. Proper storage ensures they remain fresh and delicious.
Storage:
- Refrigeration (Recommended): For optimal freshness and food safety due to the cream cheese frosting, store your banana cupcakes with cinnamon cream cheese frosting in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
- Room Temperature (Short-Term): If your kitchen is cool (below 70°F/21°C) and you plan to consume them within 1-2 days, an airtight container at room temperature is acceptable.
- Prevent Frosting Smudging: Use a container with enough height for a single layer or place parchment paper between stacked layers.
Freezing:
- Unfrosted Cupcakes: Once completely cooled, wrap each unfrosted banana cupcake individually in plastic wrap, then store in a freezer-safe airtight container for up to 2-3 months.
- Frosted Cupcakes: Flash-freeze frosted cupcakes on a baking sheet until the frosting is firm (about an hour). Then, individually wrap each frozen cupcake in plastic wrap and transfer to an airtight container. They maintain quality for about 1 month.
Reheating & Thawing:
- From the Fridge: Remove refrigerated banana cupcakes with cinnamon cream cheese frosting from the fridge 30 minutes to an hour before serving. This allows frosting and cake to reach room temperature for best flavor and texture.
- From the Freezer (Unfrosted): Thaw unfrosted cupcakes at room temperature for a few hours or overnight in the refrigerator. Frost once thawed.
- From the Freezer (Frosted): Thaw frozen frosted cupcakes in the refrigerator overnight or at room temperature, still wrapped, until completely defrosted.
You can easily prepare these banana cupcakes in advance and enjoy them whenever a craving strikes, thanks to these simple storage solutions for your delicious banana cupcakes with cinnamon cream cheese frosting.
What to Serve With This Recipe
You have just baked a glorious batch of banana cupcakes with cinnamon cream cheese frosting, and now you wonder what perfectly complements their rich, sweet, and spiced flavors. These cupcakes are incredibly versatile, making them suitable for various occasions and pairings.
- Coffee or Tea: A classic choice! The warmth and slight bitterness of a freshly brewed coffee (latte or Americano) or a comforting mug of black, chai, or herbal tea cuts through the sweetness beautifully. Perfect for an afternoon treat.
- Milk or Plant-Based Milk: For a simpler, nostalgic pairing, serve these banana cupcakes with a tall, cold glass of milk. Almond milk or oat milk also works wonderfully.
- Vanilla Ice Cream: For an indulgent dessert, serve a slightly warmed banana cupcake alongside a scoop of premium vanilla bean ice cream. A drizzle of caramel sauce would make it even more decadent.
- Fresh Fruit Salad: Balance the richness of the banana cupcakes with cinnamon cream cheese frosting with a light and refreshing fruit salad. Berries, sliced kiwi, or melon add a bright, fresh contrast.
- A Casual Gathering: These banana cinnamon cupcakes are ideal for potlucks, family gatherings, or birthday parties. They are individually portioned, easy to serve, and universally loved.
- Brunch Spread: Include these moist banana cinnamon cupcakes as part of a larger brunch spread, offering a sweet highlight alongside other savory items.
No matter how you choose to serve them, your homemade banana cupcakes with cinnamon cream cheese frosting will undoubtedly bring joy and satisfaction to everyone at the table.
After enjoying your delightful banana cupcakes with cinnamon cream cheese frosting, consider pairing them with a cup of coffee or tea for a perfect balance of flavors. If you desire another banana-centric delight, you won’t want to miss this Banana Pancake recipe.
FAQs
How ripe should my bananas be for these banana cupcakes?
You should always use very ripe bananas for the best flavor and moisture in your banana cupcakes. Look for bananas with plenty of brown spots or even entirely brown skins. These bananas are sweeter and softer, mashing easily and imparting a much stronger banana flavor to your cupcakes.
Can I make the banana cupcakes or the cinnamon cream cheese frosting ahead of time?
Yes, you can absolutely prepare both components in advance! Bake the unfrosted banana cupcakes one day ahead, storing them in an airtight container at room temperature. Prepare the cinnamon cream cheese frosting a day or two in advance, refrigerating it in an airtight container.
Before frosting, let it sit at room temperature, then re-whip. Then you can easily assemble your banana cupcakes with cinnamon cream cheese frosting.
Why did my banana cupcakes sink in the middle?
Several factors can cause your banana cupcakes to sink. You might have overmixed the batter, developing too much gluten. Opening the oven door too early (first 15 minutes) can also cause sinking due to temperature drops.
Using too much baking soda or an inaccurate oven temperature can also be culprits. Ensure your oven temperature is accurate and avoid overmixing for consistently perfect banana cupcakes.
My cinnamon cream cheese frosting is too thin/thick. What can I do?
You can easily adjust the consistency of your cinnamon cream cheese frosting. If it’s too thin, add more sifted powdered sugar (one tablespoon at a time). Refrigerating it for 15-30 minutes can also help.
If it’s too thick, add milk (one teaspoon at a time) until it reaches a smooth, spreadable consistency. Re-whipping it can also help achieve the right texture for your banana cupcakes with cinnamon cream cheese frosting.
Can I freeze frosted banana cupcakes with cinnamon cream cheese frosting?
Yes, you can freeze frosted banana cupcakes, though the frosting’s texture might change slightly upon thawing. Flash-freeze them until the frosting is firm (about 1 hour). Then, individually wrap each cupcake tightly in plastic wrap and place them in a freezer-safe airtight container.
They keep for about a month. Thaw in the refrigerator overnight or at room temperature, unwrapped. They will still taste wonderful!
Is cinnamon essential for the cream cheese frosting, or can I omit it?
While the recipe specifically highlights banana cupcakes with cinnamon cream cheese frosting, you can certainly adjust the cinnamon level or even omit it if you prefer a plain cream cheese frosting. The cinnamon adds a wonderful warmth and spice that complements the banana beautifully, but a simple vanilla cream cheese frosting is also delicious. You could also try other spices like nutmeg or a touch of cardamom for a different twist.
Banana cupcakes with cinnamon cream cheese frosting represent a delightful fusion of flavors, combining the natural sweetness of bananas with warm spices for a comforting treat. Known for their moist texture and creamy topping, these cupcakes are a popular choice for both casual gatherings and special celebrations, making them a crowd-pleaser among dessert lovers.
Nutrition Information (per serving)
You will find the estimated nutrition information per serving for these delicious banana cupcakes with cinnamon cream cheese frosting below. Please note that these values are approximate and can vary based on specific ingredients, brands, and portion sizes.
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 350-400 kcal |
| Total Fat | 18-22 g |
| Saturated Fat | 10-12 g |
| Cholesterol | 60-70 mg |
| Sodium | 200-250 mg |
| Total Carbohydrates | 45-50 g |
| Dietary Fiber | 1-2 g |
| Total Sugars | 30-35 g |
| Protein | 4-5 g |
These values represent one cupcake with frosting. Enjoy your wonderful banana cupcakes with cinnamon cream cheese frosting in moderation as part of a balanced diet.
Print
banana cupcakes with cinnamon cream cheese frosting
- Total Time: 52 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These incredible banana cupcakes with cinnamon cream cheese frosting are a delightful treat that combines the natural sweetness of ripe bananas with the cozy warmth of cinnamon, all topped with a tangy, creamy frosting. Perfect for any occasion, these cupcakes are easy to make and sure to impress.
Ingredients
1 ½ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Ground Cinnamo
½ cup Unsalted Butter
¾ cup Granulated Sugar
2 large Eggs
1 teaspoon Vanilla Extract
1 cup Mashed Ripe Bananas
¼ cup Whole Milk
8 ounces Cream Cheese
½ cup Unsalted Butter
3–4 cups Powdered Sugar
1 teaspoon Ground Cinnamo
1 teaspoon Vanilla Extract
1–2 tablespoons Milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside
- In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy
- Beat in the eggs one at a time, then stir in the vanilla extract
- Gently fold in the mashed ripe bananas and then add the whole milk
- Gradually add the dry mixture to the wet ingredients and mix until just combined
- Divide the batter evenly among the muffin liners and bake for 20-22 minutes
- Let cupcakes cool before frosting with the cinnamon cream cheese frosting
- To make frosting, beat the cream cheese and butter until smooth, then add powdered sugar and cinnamon and mix until fluffy
- Frost cooled cupcakes and enjoy
Notes
Use very ripe bananas for best flavor.
Adjust frosting consistency with powdered sugar or milk as needed.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350-400 kcal
- Sugar: 30-35 g
- Sodium: 200-250 mg
- Fat: 18-22 g
- Saturated Fat: 10-12 g
- Unsaturated Fat: 6-10 g
- Trans Fat: 0 g
- Carbohydrates: 45-50 g
- Fiber: 1-2 g
- Protein: 4-5 g
- Cholesterol: 60-70 mg