These moist and sweet Banana Cupcakes, with a hint of cinnamon, are topped with creamy, rich vanilla-cinnamon cream cheese frosting—making them irresistibly delicious.
PREP: 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.
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Notes
Note 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.