Description
These easy, moist, and delicious banana cupcakes feature a creamy cream cheese frosting, perfect for a quick dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- For Frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Stir in the mashed bananas, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost the cooled cupcakes and serve.
Notes
Ensure bananas are ripe for the best flavor; store unfrosted cupcakes in an airtight container for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 3g