Banana Cupcakes with Cream Cheese Frosting

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!

Mashing Bananas

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.

Banana Cupcakes with Cream Cheese Frosting

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.

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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.)

Banana Cupcakes with Cream Cheese Frosting

Other Banana Snacks and Desserts:

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Another ode to the overripe banana.
Yield: 16 People
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes


  • 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.

Nutrition Information

Calories: 403kcal | Carbohydrates: 63g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 205mg | Potassium: 141mg | Fiber: 1g | Sugar: 49g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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  1. Thank you for sharing your delicious banana cupcake recipe. My daughter doesn’t like banana anything she tried one of your cupcakes and now she likes bananas only in your cupcake. Thank you. Oh I didn’t use cream cheese frosting, I used a cinnamon butter frosting only because I had it on hand already ( it matched up very well).

  2. I wish I could give you more than 5 stars. This is the Best recipe I have made. I had alot of requests to make these. Im starting to smell like bananas. Lol.
    I tried one with butter milk in it and yuck. I came across yours and they are DELICIOUS.

  3. Excellent recipe easy to make I doubled the batch and had no issues. I also added some cinnamon to the frosting, and a tablespoon of heavy cream while blending. Excellent. My friends loved them. My hubby kept snitching…

  4. Bananas, cream cheese, sooooo very in! I make these cupcakes every year on the first day of school❤️

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