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Ultra Moist Banana Cupcakes with Cinnamon Cream Cheese Frosting

Close-up of moist banana cupcakes stacked, showing the crumb texture and creamy cinnamon frosting.
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Bake these simple, moist banana cupcakes using overripe bananas. They feature a fluffy texture and are topped with a rich, spiced cinnamon cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for the cake)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium bananas)
  • 1/4 cup buttermilk or milk
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon of cinnamon. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined.
  6. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until the batter is just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. To make the frosting: Beat the softened cream cheese and butter together until smooth.
  11. Gradually beat in the sifted powdered sugar, vanilla extract, and 1/2 teaspoon of cinnamon until creamy. Add milk one tablespoon at a time if the frosting is too stiff.
  12. Once the cupcakes are completely cool, pipe or spread the cinnamon cream cheese frosting onto each cupcake.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor in your cupcakes.
  • For a banana bread cupcake variation, add 1/2 cup of chopped walnuts or pecans to the batter before baking.
  • If you do not have buttermilk, add 1/2 teaspoon of white vinegar or lemon juice to 1/4 cup of regular milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://delishsymphony.com/banana-cupcakes-moist-cinnamon-frosting/