Banana Cupcakes with Cream Cheese Frosting

Another ode to the overripe banana.

banana, cake, cream cheese frosting, cupcakes, frosting
Serving Size: 16

Banana Cupcakes with Cream Cheese Frosting from Katie Workman /
My cousin was coming to dinner, see? And I had these browning bananas, see? Really, nothing more to see here.  It’s not that great a story.

But I will definitely not move along before telling you a bunch of other things you can do with a bunch of ripening bananas.

Banana Bread Pudding

Banana Bread with Chocolate and Crystallized Ginger

Chocolate Banana Cake

Mini Banana Bread Loaves (this one has a cute little how to video!)

How do you feel about using low fat vs. full fat dairy in your baking….or cooking for that matter?  For the most part, I lean towards full fat every time.  I mean, in my mashed potatoes (for example) I am not using all cream, but I am using whole milk….and then also some cream.  And also some butter.

On special occasions, I will go for a higher level of fat – it’s definitely a moment where I want the food to taste amazing, and we can all do an extra sit up another time.  But on a weeknight there will be a lot more milk than cream.  A little more restrained, and health-conscious.  I think this is the way most people think about cooking.

In this recipe I call for sour cream in the cupcakes and cream cheese in the frosting, and it’s really up to you which version to use.  I guess I’m just in the school of “I’d-rather-have-one-great-cupcake-than-two-low-fat-cupcakes.)

Banana Cupcakes with Cream Cheese Frosting


  • 2 cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 very ripe bananas, smashed
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • Pinch salt

Cream Cheese Frosting

  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 4 cups (1 16-ounce box) confectioners’ sugar
  • 1

1. Preheat the oven to 350°F. Line 16 cupcake tins with paper liners, and spray with nonstick spray.

2. In a medium sized bowl, mix together the flour, baking soda, and salt.

3. In a large mixing bowl, use and electric mixer to combine the bananas, butter, sugar and brown sugar until blended. Beat in the eggs one at a time, then blend in the sour cream.

4. Blend in the flour mixture on low speed in three batches just until incorporated. Scrape down the sides of the bowl. Fill each cupcake liner almost to the top with batter. Bake for about 25 minutes, until a wooden skewer inserted into the middle of a cupcake comes out clean.

5. Cool in the pan on a wire rack for 15 minutes, then remove the cupcakes from the tin and finish cooling on the wire rack.

6. While the cupcakes are cooling, make the Cream Cheese Frosting. In a medium bowl blend together the cream cheese, butter and vanilla, add the salt, then add the confectioner’s sugar in a few batches, blending until it is incorporated before adding more.

7. Frost the cupcakes while cool.

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