Banana Cupcakes

These Banana Cupcakes are the epitome of comfort baking. With their moist texture, rich banana flavor, and a decadent cream cheese frosting, they bring a smile to anyone who takes a bite. If you’re looking for a delightful dessert that’s perfect for any occasion, these cupcakes will surely hit the spot. They are simple to make, packed with flavor, and topped with an irresistible cream cheese frosting that elevates them to a whole new level of deliciousness.

What Sets This Recipe Apart

What makes these Banana Cupcakes truly special is the perfect balance of flavors and textures. The combination of ripe bananas, the warmth of cinnamon, and the richness of the cream cheese frosting creates a cupcake that is not only satisfying but also unforgettable. The use of sour cream contributes to the moistness, while the cake flour ensures a tender crumb. Each bite is a little piece of heaven that feels like a warm hug.

The Ingredient Lineup

To whip up these delightful Banana Cupcakes, gather the following ingredients:

• 1 cup plus 2 tablespoons cake flour – For a light and tender crumb.
• 1 teaspoon baking powder – To give the cupcakes a nice lift.
• 1 teaspoon baking soda – Helps them rise beautifully.
• 1 teaspoon fine salt – Balances the sweetness.
• 1 teaspoon ground cinnamon – Adds warmth and depth of flavor.
• 1 cup unsalted butter, softened – For richness and flavor.
• 1 cup granulated sugar – Sweetens the batter perfectly.
• 1 cup light brown sugar – Adds moisture and a hint of caramel flavor.
• 1 cup sour cream – Keeps the cupcakes moist and adds a slight tang.
• 2 teaspoons vanilla extract – Enhances the overall flavor.
• 2 large eggs – Binds the ingredients together.
• 2 large ripe bananas, peeled and mashed – The star of the show!
• Cream cheese frosting – For a luscious topping.
• Chopped pecans – For garnish and added crunch.

Recommended Tools

Before you start baking, make sure you have the following tools on hand:

• Mixing bowls – For combining ingredients.
• Electric mixer – To make mixing easier and fluffier.
• Cupcake liners – For easy cleanup and presentation.
• Measuring cups and spoons – For precise measurements.
• Rubber spatula – To scrape down the sides of the bowl.
• Cooling rack – To cool the cupcakes after baking.
• Piping bag – For easy frosting application (optional).

The Method for Banana Cupcakes

Follow these simple steps to create your Banana Cupcakes:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, fine salt, and ground cinnamon. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Bananas

Add the eggs one at a time, mixing well after each addition. Then, mix in the mashed ripe bananas and vanilla extract until well combined.

Step 5: Incorporate Sour Cream

Add the sour cream to the mixture and mix until smooth.

Step 6: Combine Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, and mix until just combined. Be careful not to overmix; a few lumps are okay!

Step 7: Fill the Liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Step 8: Bake

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool

Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.

Step 10: Frost

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Garnish with chopped pecans for an added crunch.

Low-Carb/Keto Alternatives

If you’re looking for low-carb or keto-friendly options, consider these substitutions:

• Almond flour instead of cake flour – A great gluten-free option.
• Granulated erythritol instead of granulated sugar – For sweetness without the carbs.
• Unsweetened Greek yogurt instead of sour cream – Adds creaminess with fewer carbs.
• Stevia or monk fruit sweetener for a low-carb sugar alternative in the frosting.

Chef’s Rationale

Banana Cupcakes are not just a treat; they are a canvas for creativity and flavor. The combination of ripe bananas and warm spices makes them comforting and nostalgic. By using cake flour, the texture becomes feather-light, while the addition of sour cream ensures they remain moist, even days after baking. The cream cheese frosting adds the perfect creamy and tangy element that balances the sweetness of the cupcakes. These cupcakes are versatile and can be enjoyed at breakfast, as a snack, or as a dessert, making them a delightful addition to any recipe collection.

Store, Freeze & Reheat

To store your Banana Cupcakes, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the unfrosted cupcakes for up to 2 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, simply thaw them at room temperature and frost them after they’ve cooled completely. For reheating, pop them in the microwave for a few seconds or enjoy them at room temperature. The flavors only get better with time!

Helpful Q&A

Can I use whole wheat flour instead of cake flour?

While you can use whole wheat flour, it will change the texture of the cupcakes, making them denser. For the best results, stick with cake flour for that light and fluffy texture.

What can I substitute for cream cheese frosting?

If you prefer a different frosting, buttercream or whipped cream frosting would be delicious alternatives. You can also try a simple glaze made from powdered sugar and milk if you want something lighter.

Can I add nuts or chocolate chips to the batter?

Absolutely! Fold in some chopped nuts or chocolate chips to the batter before baking for added texture and flavor.

How do I know when the cupcakes are done baking?

The best way to check is to insert a toothpick into the center of one of the cupcakes. If it comes out clean or with a few moist crumbs, they are done. If it has wet batter on it, they need more time.

Wrap-Up

These Banana Cupcakes are the perfect blend of comfort and indulgence. Whether you’re baking for a special occasion or just treating yourself, they deliver on flavor and satisfaction. With simple ingredients and an easy method, you’ll be on your way to enjoying these delightful treats in no time. The addition of cream cheese frosting and a sprinkle of pecans takes them to an extraordinary level. You’ll find that these cupcakes will quickly become a favorite in your baking repertoire. So gather your ingredients, preheat that oven, and let the baking magic begin!

Banana Cupcakes

These Banana Cupcakes are a delightful treat! With moist texture and rich banana flavor topped with cream cheese frosting, they’re perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes:

• 1 cup cake flour plus 2 tablespoons
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large ripe bananas peeled and mashed
• 1 batch cream cheese frosting for topping
• to taste chopped pecans for garnish

Equipment

• Mixing bowls
• Electric mixer
• Cupcake liners
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Piping Bag

Method

 

Instructions:

1. Step 1: Preheat Your Oven

   Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
2. Step 2: Whisk Dry Ingredients

   In a medium bowl, whisk together the cake flour, baking powder, baking soda, fine salt, and ground cinnamon. Set aside.
3. Step 3: Cream Butter and Sugars

   In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Step 4: Add Eggs and Bananas

   Add the eggs one at a time, mixing well after each addition. Then, mix in the mashed ripe bananas and vanilla extract until well combined.
5. Step 5: Incorporate Sour Cream

   Add the sour cream to the mixture and mix until smooth.
6. Step 6: Combine Dry Ingredients

   Gradually add the dry ingredient mixture to the wet ingredients, and mix until just combined. Be careful not to overmix; a few lumps are okay!
7. Step 7: Fill the Liners

   Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
8. Step 8: Bake

   Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Step 9: Cool

   Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
10. Step 10: Frost

    Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Garnish with chopped pecans for an added crunch.

Notes

• Store cupcakes in an airtight container at room temperature for up to 3 days.
• Freeze unfrosted cupcakes for up to 2 months for longer storage.
• Thaw frozen cupcakes at room temperature before frosting.
• Consider using almond flour for a gluten-free option.
• Feel free to add nuts or chocolate chips to the batter for extra texture.