Home > Desserts > Banana Cupcakes (Cream Cheese Frosting) Banana Cupcakes (Cream Cheese Frosting) March 1, 2021 | 137 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Banana Cupcakes: These moist and sweet cupcakes have a touch of cinnamon and are topped with creamy vanilla-cinnamon cream cheese frosting. They’re irresistibly delicious! We love using overripe bananas in baking! Be sure to try our Cinnamon Banana Bread, Banana Chocolate Chip Cake, or Banana Bread with Greek Yogurt the next time you find yourself with leftover overripe bananas. Banana Cupcakes Bananas are one of the most common things I buy at the grocery store because my whole family loves them. They make such an easy snack so I’m always offering them to my kids. We are usually pretty good about eating most of the bananas before they go bad, but every couple of weeks I end up buying more than we finish and I’m left with a bunch of overripe bananas. If I’m being honest, I think we try to always leave a few bananas to over-ripen so we can make something delicious. (Like these Chocolate Banana Muffins, these Banana Pancakes, or these Banana Crumb Muffins). But the last few months, our project has been to use all those overripe bananas to perfect a recipe for banana cupcakes. My toddler is cupcake obsessed – he could eat cupcakes for every single meal if I let him! He also enjoys making them almost as much as he loves eating them! Ingredients Flour, Baking Soda, Baking Powder: These make the cupcake mix. Flour holds it together, and baking soda and powder make it rise. Spices: Use fresh spices for stronger flavor. You can also add more or less depending on how much spice you like. Butter, Brown & White Sugar: Mix room-temperature butter and sugars well to get light cupcakes. Bananas: We’re using 2 bananas to get 3/4 cup, depending on the size of your bananas you made need more or less. The riper the banana, the tastier and moister the cupcake. Eggs, Vanilla: Use eggs at room temperature to mix better. Buttermilk: Makes the cupcakes soft and slightly tangy. No buttermilk? Mix milk with vinegar as a backup. Cream Cheese Frosting: Use all at room temperature to make frosting easy to spread. QUICK TIP The frosting recipe that comes with this one makes a lot, enough to really pipe a tall pile of frosting on each cupcake, just like in the pictures. If you want less frosting, just make half the amount of the frosting recipe. How To Make Banana Cupcakes So let’s break down these incredible Banana Cupcakes, starting with a few tips on how to make them! Prep: Warm cold eggs quickly by placing them in warm water for 10 minutes. Preheat your oven and get your muffin tins ready. Mix Dry Ingredients: Combine flour, baking soda, baking powder, and spices in a bowl. Measure flour correctly by spooning and leveling it off to make sure your cupcakes aren’t too dense or wet. Combine Wet Ingredients: Cream the softened butter with sugars briefly to avoid excess air, then blend in mashed banana, eggs, and vanilla. Combine Dry and Wet Ingredients: Switch between adding dry ingredients and buttermilk to the wet mix, stirring just until blended to keep the cupcakes light. Bake: Fill cupcake liners three-quarters full and bake in the preheated oven. They’re done when they’re light golden, the toothpick test passes, and they have smooth, rounded tops. How To Speed Up The Ripening Process For Bananas Want to make these cupcakes but your bananas aren’t super ripe yet? No problem; it’s easy to do this! Take some bananas and put them on a baking sheet without peeling them. Bake them for 7-8 minutes in an oven that’s been heated to 350 degrees F. The bananas are done when their skins are completely black (you might need to turn them over to get them all black). Let the bananas cool down, and then they’re ready to be mashed for Banana Cupcakes. Tips For Success Use Ripe Bananas: The riper the bananas, the more flavor and moisture they’ll add to your cupcakes. Room Temperature Ingredients: Make sure ingredients like eggs, butter, and cream cheese are at room temperature to mix more evenly and to get a smoother batter. Don’t Overmix: Mix the batter just until the ingredients are combined to avoid dense cupcakes Mash Bananas Well: Mash bananas until smooth so they mix well in the batter, making the cupcakes taste and feel better. VARIATIONS Fun Banana Cupcake Flavor Variations Frosting: Instead of the cream cheese frosting, you can add a peanut butter frosting or a brown sugar buttercream to these cupcakes. Mix Ins: If you like nuts with your banana treats, you could mix in some chopped walnuts. Or, you could add some mini chocolate chips. If you decide to add nuts or mini chocolate chips, use about 3/4 cup for this mix! Make them mini: Use a mini muffin tin with paper liners and bake for 10-15 minutes. Check doneness at 10 minutes with a toothpick; if it comes out clean or with few crumbs, they’re ready. If wet, bake longer. Topping cupcakes: I love to add banana chips on the top. Buy them at the store with dried fruits or in the bulk section. Other options include adding ground cinnamon, cinnamon sugar, fresh banana slices, crushed toasted nuts, or candied pecans on top. STORAGE How To Store Banana Cupcakes Storing: Keep leftover cupcakes in a sealed container in the fridge with a paper towel to prevent excess moisture. Best enjoyed within 3-4 days, with flavors peaking on the second day. Freezing: Freeze unfrosted cupcakes by first placing them on a tray for 45 minutes, then storing in an airtight bag in the freezer for up to 2 months. Thaw in the fridge overnight before frosting. More Delicious Desserts Chewy Chocolate Chip Cookies with a “secret” ingredient that makes these the best! Magic Cookie Bars sweetened condensed milk gooey bars Carmelitas with a chocolate caramel center Mini Cheesecakes with a raspberry sauce topping Strawberry Scones with a simple glaze topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. The BEST EVER Banana Cupcakes 4.98 from 47 votes - Review this recipe Banana Cupcakes: These moist and sweet cupcakes have a touch of cinnamon and are topped with creamy vanilla-cinnamon cream cheese frosting. They're irresistibly delicious! SAVE TO RECIPE BOX Print Recipe The BEST EVER Banana Cupcakes 4.98 from 47 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Banana Cupcakes: These moist and sweet cupcakes have a touch of cinnamon and are topped with creamy vanilla-cinnamon cream cheese frosting. They're irresistibly delicious! Course Dessert, Snack Cuisine American, Vegetarian Keyword Banana Cupcakes Prep Time 15 minutes minutes Cook Time 18 minutes minutes Total Time 33 minutes minutes Servings 16 cupcakes Chelsea Lords Calories 423kcal Author Chelsea Lords Cost $5.12 IngredientsBanana Cupcakes▢ 1 and 1/2 cups white all-purpose flour▢ 1/2 teaspoon baking soda▢ 3/4 teaspoon baking powder▢ 1/4 teaspoon fine sea salt▢ 1/2 teaspoon ground cinnamon▢ 1/8 teaspoon ground nutmeg▢ 6 tablespoons (1/4 cup + 2 tablespoons) unsalted butter, softened to room temperature▢ 1/3 cup light brown sugar, packed▢ 1/2 cup granulated white sugar▢ 2 overripe bananas: measured to get 3/4 cup (185g)▢ 1 large egg▢ 1 large egg yolk▢ 1 teaspoon pure vanilla extract▢ 3/4 cup buttermilk (or use plain milk + vinegar -- see Note 1)Cream Cheese Frosting▢ 1/2 cup (8 tablespoons) unsalted butter, at room temperature▢ 1 package (8 oz.) full-fat cream cheese, at room temperature (do not use low fat)▢ 1/2 teaspoon vanilla bean paste, or use 1 teaspoon pure vanilla extract▢ 1/8 teaspoon fine sea salt▢ 1/4 teaspoon ground cinnamon▢ 3 cups powdered sugar▢ Optional: banana chips to garnishUS - Metric USMetric InstructionsPREP: Preheat oven to 350°F. Line a 12-cavity muffin pan with cupcake liners, a second pan with 4 liners, and fill unused cavities halfway with water. Set aside. (Note 2) DRY INGREDIENTS: Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl and set aside.WET INGREDIENTS: In a large bowl, beat butter, brown sugar, and white sugar until creamy using a hand mixer. Mash bananas to get 3/4 cup (185g) and blend into the mixture until smooth. Then add the egg, egg yolk, and vanilla, beating until smooth.ALTERNATE DRY INGREDIENTS AND BUTTERMILK: Alternate adding half the dry ingredients and half the buttermilk to the wet mixture, then repeat. Beat just until combined after each addition, avoiding overmixing.BAKE: Fill the prepared muffin cups 3/4 full with batter, distributing evenly among 16 cavities. (Note 2.) Bake at the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.For the frosting:FROSTING: While the cupcakes cool, make the frosting. Cream the room temperature butter and cream cheese until smooth, then mix in vanilla, salt, and cinnamon. Gradually add powdered sugar while mixing on low until smooth. Chill the frosting until ready to use.GARNISH: Frost the cooled cupcakes with cream cheese frosting and if desired, garnish with a banana chip.STORAGE: Banana Cupcakes taste better on the second day, with intensified flavors. No need to bake them the same day as the event. Store leftovers in an airtight container with a paper towel in the fridge to prevent sogginess, best enjoyed within 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months. Video Recipe NotesNote 1: Make buttermilk by mixing 3/4 cup milk with 3/4 tablespoon vinegar or lemon juice, let sit for 5 minutes before using. Don't use plain milk for this recipe. Note 2: This recipe yields 16 cupcakes, requiring two muffin pans unless you have two 8-cavity pans. Fill empty cavities with water to prevent warping and ensure even heat distribution. Nutrition FactsCalories: 423kcal | Carbohydrates: 78g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 130mg | Potassium: 109mg | Fiber: 1g | Sugar: 58g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
These look gorgeous and I’ve got two overripe bananas hanging in my kitchen right now calling my name! haha. Reply
The only recipe I will ever use. I have made them twice in 2 weeks and they are absolute deliciousness! Follow the directions and they will turn out perfectly. Thanks!! Reply
What do you consider as room temperature? My house is 50 in the Winter, sometimes up to 60. Thank you. Reply
The notes section on the recipe give my recommendation; enjoy! 🙂 (You can make your own buttermilk by combining 3/4 cup milk with 3/4 of 1 full tablespoon vinegar or lemon juice. Stir and set aside for 5 minutes before using. Do not use plain milk for this recipe.) Reply
Not to sound obtuse, but the reason you’re getting questions about the vinegar is because of the odd way you say 3/4 Tablespoon — which I think is what you mean when you say “3/4 of 1 full tablespoon”. Anyhow, I made the cupcakes exactly as written and have to agree that they’re really the best I’ve ever had. I’m going to make a banana/bourbon frosting. Thank you very much. Reply
Wow! So delicious. It was my first time baking banana cupcakes and they came out perfect. Didn’t have buttermilk so I used my 1/4 tsp and added 3 of those to my 3/4 cup of milk. Oh also in case anyone is confused 1/8 tsp is a pinch. This is in regards to the nutmeg measurement. Also, if you freeze the frosting for 10mins it comes to a perfect pipping consistency. I used a ziploc bag with a corner cut off. ???????? Have bookmarked recipe and will be baking again. 🙂 Reply
Okay but these actually are the best ever! OMG! I am not much of a baker and I’d never had banana cupcakes before but I was just craving the idea of them. These are perfect! A people denser than regular cupcakes but incredibly moist and icing is to die for. I followed the recipe exactly and I would make these a million times again. Perfection. Reply
Even though I’m not finished baking these, I can already tell these are going to be delicious. Several minutes into baking scents of banana and butter have already started to waft out of the oven. I love foods with banana; the fruit adds a rich flavor and scent to my desserts. The smooth frosting is no exception either – it’s heavy, creamy, and tastes so good! I will definitely be trying this recipe again. Reply
Ahh i’m so glad to hear this! I love cooking with fruit adds too because of the way it makes my house smell! 🙂 Reply
Please can anyone give the ingredients in gram etc but not cup. I am in the UK and I don’t know how to measure in cup Reply
Just made these tonight and they are soooo good! I put a bit more cinnamon in mine, because I’m a huge fan of cinnamon and I did use plain whole milk, and they are just amazing. And the frosting is to die for! I’m always skeptical of cream cheese frosting because sometimes it can be too cheesy. But this frosting was just perfect. It compliments the cupcakes wonderfully! Thank you for sharing this recipe! Reply
Yay! I’m so glad to hear this Jamie! I totally agree on the frosting. I don’t like the overly cheesy cream cheese taste so I love this frosting too! Enjoy!! 🙂 Reply
You actually need the acid in the buttermilk (or DIY version) for these cupcakes to properly rise! Reply
It’s a shame this recipe does not have the measurements for the ingredients. Cups are so imprecise and not everyone is American! Reply
What kind of flour would i use? Just All-purpose? Any hoo, these cupcakes were TO DIE FOR!!! SO YUMMY!!! Reply
Hi!! Would the frosting hold its shape? Im going to make this for a party and i just want to make sure that the shape would hold up. Thank you!! Reply
The frosting holds its shape well! Not as good as a buttercream, but it does well! Try to keep it at room temperature or chilled as much as possible (in the heat it would melt) Reply
Its me again, haha! Would you suggest that i chill the cupcakes first before serving it to a party? 🙂 Reply
These cupcakes look so super amazing just like all of your other recipes! Thank you for blessing us all with these finger lickin’ good banana cupcakes! Reply
Wow, these turned out GREAT! I used commercial icing on my first batch and pretty tasty. Utilized the icing recipe for a repeat baking, EXCELLENT flavor but wayyyy too much leftover 🙁 I don’t like to slather icing on heavy I guess. How long will it keep? Reply
It will definitely last at least a week in your fridge in a air-tight container. I’m so glad you enjoyed these!! 🙂 Reply
Delicious! I made the cupcakes exactly per the recipe. My bananas had been frozen then brought up to room temp prior to use. For the frosting, I used 2 cups of powdered sugar (instead of 3). I don’t feel the cream cheese taste overpowered the banana in the cake. This recipe is a keeper. Next time I might amp up the spices a bit by adding a dash (small dash) of ginger or allspice. Thank you Chelsea!! Reply
Made these and they were wonderful. I tweaked the recipe and added extra cinnamon into the batter. Also for the frosting subsituted about 2 tablespoons of butter for 2 table spoons of peanut butter. May have been more bc i added peanut butter until the taste was right. I thought peanut butter might be a nice addition to banana and it was! I also used a sift for all dry ingredients in cake and frosting. Reply
I made these today for my dear daughter’s 8th birthday to share with the her entire class. My child’s school has strict rules on what to bring for bdays. They only allow fruit cupcakes and no icing or frosting. So I spent the night searching for a recipe that will click with kids. After I baked and tasted it, I knew it was yummy but still I was worried if the kids will like it as they can be really fussy. Besides, I’m not much into baking and its my first attempt at it so I just followed everything that you wrote as much as possible. Anyway, I made 35 cupcakes for a class of 23, just made sure there extras just in case. Low and behold, daughter called up on the way home telling me that her classmates loved the cupcakes! After class, the her classmates asked for the spare cupcakes and gave out all of it. One classmate tod her, your mum’s cupcake are the best! One told her, can we exchange mum’s? Hahahahahha! Now trouble is, classmates asked her to asked mum to make banana cupcakes again! Anyway, thank you so much for sharing this wonderful recipe. You made my 8 year old’s bday really special! Reply
Ahhh you made my whole day!! I’m so happy these were such a hit with the kids! You’re a rockin mom! Thanks so much! And happy birthday to your little girl! 🙂 Reply
I haven’t tried either in this recipe, but I believe either could work. Sorry to not be more help! Reply
Good recipe! Will have to try again bc I’m a shitty Baker! They were really spongy…what did I do wrong? Reply
Thanks Bonnie! Let’s troubleshoot: Did you change any ingredients out? Did you measure the banana in measuring cups to get exactly 3/4 cup (as opposed to just using 2 bananas?) Reply
Hi Chelsea, I just made these! They are very yummy. I do believe I must have done something wrong, they didn’t rise very much. I measured everything as directed. Had all my cold ingredients at room temperature. I’ll def make them again to see if the outcome is different! Reply
Hey Lynn! Do you live at a high altitude? Also were your bananas super wet? Either could cause a less than ideal rise! Oh, and is your baking soda/powder fresh? Reply
I’d suggest using this recipe instead: https://www.chelseasmessyapron.com/banana-chocolate-chip-layer-cake/ You can leave out the chocolate chips and use the cream cheese frosting from this cupcake recipe if desired. Enjoy! 🙂 Reply
I don’t comment much, because many recipes fall short of being “wow, amazing.” But this one deserves that title. Really great combination of infrediebts for the perfect taste, texture, and right moistness/bounce. Absolutely amazing. Made this with the kiddos and they had a great time! Reply
I haven’t personally tried that, so I can’t say for sure. I think it would work, but they won’t be nearly as flavorful! Reply
I made these today for my son’s Minion themed birthday party and they were delicious! I added yellow food gel to the frosting and used marshmallows and M&Ms to make the eyes. Super cute!! Thank you so much for an awesome recipe! Reply
Oh yay! I’m so thrilled to hear these were a hit! And you Minion decorations sound adorable 🙂 Happy birthday to your son! Reply
Well just I’m going to say was a hit grand children’s love your recipie.they now ask for more.thank you so much. I’m stared another batch.. Reply
I need to try these this weekend! My kids love bananas and I have a few ripe ones that would be perfect. Reply
What a sweet and spectacular recipe! My kids loved the flavor and gobbled these up within one day! Delish! Reply
I had a craving for banana cupcakes with creamcheese frosting and these were PERFECTION!! Recipe was very easy to follow, turned out smooth and moist. Frosting was just the right mix of sweetness and tang. Thanks, Chelsea! I shared the recipe on FB ? Reply
I am in LOOOVE!! (And i loved how it came out to 16 cupcakes exactly!) I made these when my mom’s guests came over and they loved them, so fluffy yet with a perfectly golden, slightly chewy crust on the top. I’m about to make another batch as I type. 😀 Reply
YAYYY!! I am soooo happy you loved these and so did your guests!! Thanks soo much for your comment! 🙂 Reply
Just finished making these cupcakes and for the first time I measured everything precisely and they were absolutely fantastic. Only change up was I did a peanut butter frosting instead they are absolutely perfect. Will be making these again. Reply
Peanut butter frosting sounds delicious! 🙂 So happy these were a hit! Thanks for the comment Christina 🙂 Reply
I’m so sorry Maggie, I’m not super familiar with using gluten free flour in baking and couldn’t give a recommendation for these cupcakes. Wish I could be of more help! Reply
its okay, I’m new to it. I ended up using “Bobs Red Mill, Baking Flour 1 To 1 Gluten Free” and then I followed the rest of the recipe as directed and they turned out great! They were very moist and not chewy at all!! Everyone loved them! Reply
Do you have any recommendations for high altitude changes to this recipe? It looks perfect for my son’s school birthday treats. Reply
Hi Jenna! I’m so sorry I have never lived at a super high altitude, so don’t have experience or knowledge there. Wish I could be of more help! Reply
Hi Chelsea Can I use gluten free flour instead? Also can I replace with self-raising flour? Thanks 🙂 Reply
Hi Eliane! I wish I could tell you definitively, but without trying either of those myself I really couldn’t say. Wish I could be of more help! Reply
I made these, with peanut butter frosting. They were delicious! My new favourite cupcake. Thank you! Reply
I’ve used this recipe for cupcakes a few times and I love it. Do you think I can use this recipe for a sheet cake or will it not bake the same? Reply
So happy to hear that! Thanks Alma 🙂 I’m not sure without personally testing, I wish I could be of more help! Reply
I followed the recipe exactly as written, and it was my first time making banana cupcakes. I made sure that all ingredients were at room temperature before starting. And I was very careful not to over-mix. They came out fluffy and moist with great consistency. I made chocolate buttercream icing for them, and it was great. Next time, I’ll try the cream cheese icing. Thank you for this recipe. Reply
So happy to hear you guys loved it! I bet it was delicious with chocolate buttercream! Thanks for your comment! 🙂 Reply
Wow!! These were delicious! I added some crushed walnuts and chocolate chips to some. 22mins was a perfect time for them to bake. I will def make them again! Thank you! 🙂 Reply
Made them to avoid tossing bananas and to brighten our smiles. Great recipe. They are truly delicious. The icing is perfect, but I made too much. Reply
Really yummy! A little denser than a typical cupcake but not as dense as a true banana bread. I didn’t have cream cheese so I paired it with the peanut butter frosting recipe included in the blog, topped with some chocolate chips, and it was delicious! Reply
That sounds so delicious! I’m so glad you loved these and I’ll have to give them a try with peanut butter frosting soon! Thanks for the tip! 🙂 Reply
Very light, loved the texture. Nice alternative to banana bread to use up ripe bananas. I didn’t have any cream cheese so made my usual icing but added peanut butter and topped with chopped walnuts. Beautiful and delicious. Reply
I researched for the best banana cupcake ever and your recipe showed up! I “made” the buttermilk that you wrote in the note cause I don’t have any. It turned out amazing! I wish I could show you how it looked and the best thing is: the taste! You were right! It is THE BEST banana cupcake! To see the result pictures, please visit my insta: @LaCherieConcept Thank you for sharing this recipe with is ???? Reply
I am so happy to hear how much you loved these! I can’t wait to check out your pictures! Thanks for your comment! 🙂 Reply
I love these! they are so good. I did use almond buttermilk. But it was still good. I would make these again! Reply
Thanks for a great recipe, Chelsea. I just made these and they came out moist, fluffy and super delicious! (I used a few non-dairy substitutes also – soy & flax). Thank you! Reply
Seriously the best banana cupcake recipe I ran across! And the frosting…..the frosting was amazing! Everyone loved the cupcakes and wanted more and the recipe! Will definitely keep this recipe. Thanks for sharing! Your blog was very helpful and informative! Reply
Hi, these taste amazing. Did them today for the first time. Only thing was they sank in the middle when I took them out of the oven. Any idea why that could’ve happened? Reply
Are you at high altitude? They may just need some more time in the oven, baking agents could have been expired, or flour slightly under-measured? Reply
Hi…I plan to make this tomorrow and make a cupcake number for our 15th wedding anniversary. I dont want to buy buttermilk just for this but will make my own. U said at the bottom of the note not to use plain milk for this recipe. I got confused…u mean not to use just plain milk? But buttermilk only? What i have is full cream milk and plan to use vinegar to make a buttermilk. Thanks for the response. Merry Christmas! Reply
Sorry it wasn’t clear! You can absolutely make your own buttermilk with regular milk and vinegar! Hope you enjoy! Thanks Judy! 🙂 Reply
Looks to be an interesting recipe! Wish it was in gms as its easier to get the accurate amount of ingredients. Also would be easier to halve or double (if that’s even possible?) Reply
These are delicious! I added a blueberry to the centre of each cupcake. It sunk to the bottom and was a nice little surprise. Reply
My only negative is that the frosting made enough for a triple batch of cupcakes! Now I have to make more cupcakes! Also, I like to taste less sugar and more cream cheese, so I cut the sugar down to 2 cups. Reply
I made these cupcakes yesterday. Used 2 ripe bananas-didn’t measure. The cupcakes came out amazing!! Very moist-banana flavor; sweet. I found a chocolate peanut butter butter cream icing recipe online. Perfect compliment to the banana flavor. Crowd pleaser for kids and adults! Will make again. I had 18 cupcakes- bonus! Reply
Definitely more delicious than the 2 brown bananas I had in my bowl! Not too taxing to make, a good tip if you don’t have buttermilk to use lemon juice, and they are absolutely lush! My neighbours have just messaged “these cupcakes are insane!” Reply
Hi Chelsea, Love your recipes!! They are moist & delious. Just wanted to know, do you have a go to, vanilla, cup cake recipe? Regards janene. 💗 Reply
These look so delicious..How long would it stay in room temp before frosting starts to melt? I want to make it for a birthday party.Thank you! Reply
The frosting won’t ever melt it’s just the concern of leaving cream cheese out too long! You should be good for a few hours to leave it out! 🙂 After that just stick them in the fridge! Reply
