As I’ve mentioned 100 or so times, the sight of browning bananas on the counter makes me happy. It means banana bread or some baked banana good is in the near future (or a smoothie). I’ll admit that it doesn’t always make me happy—when I am leaving on a trip, for instance, it makes me feel instantly stressy if I think I won’t be able to put them to good use before leaving, and there have been many nights when I have stayed up an extra hour to make these cupcakes or mini banana bread loaves because bananas were demanding a purposeful destiny. I have clearly anthropomorphized bananas.
Freezing Ripe Bananas
And yes, I know, I do sometimes freeze them. The easiest way to do this is just to peel them, and put them in freezer proof plastic bags. Press out all extra air, seal them up, label them, and toss them in the freezer where they will keep for 4 to 6 months. really squeeze out that extra air and they will last longer. You can use them frozen in smoothies, or defrost them and use them in baking recipes…like this one!
Low Fat vs. Full Fat Dairy
The words cream cheese frosting make me pretty happy.
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 using whole milk, mabe 2%, but not 1% (and never skim – I don’t understand skim milk)….and then also some cream. And also some butter.
On special occasions, I will often go for a higher level of fat, and I know many people are n the same page – it’s definitely a moment where we 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, overall. Again, I think this is the way most people think about cooking.
Moist and delicious Banana Cupcakes with Cream Cheese Frosting make a great treat for birthdays, parties or just a sweet dessert anytime.Tweet This
In this banana cupcakes 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’m pretty firmly in the camp of “I’d-rather-have-one-great-cupcake-than-two-low-fat-cupcakes.)
Other Banana Snacks and Desserts
- 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!)
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
For the 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
- Preheat the oven to 350°F. Line 16 cupcake tins with paper liners, and spray with nonstick spray.
- In a medium sized bowl, mix together the flour, baking soda, and salt.
- 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.
- 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 22 to 24 minutes, until a wooden skewer inserted into the middle of a cupcake comes out clean.
- 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.
- 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.
- Frost the cupcakes while cool.
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