Banana Cupcakes With Cream Cheese Frosting Recipe

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Ana Modified: October 13, 2021
Banana Cupcakes With Cream Cheese Frosting Recipe

How To Make Banana Cupcakes With Cream Cheese Frosting

Banana cupcakes with super-moist texture bursting with cinnamon spice flavors and cinnamon cream cheese frosting for perfectly blended flavor.

Preparation: 15 minutes
Cooking: 20 minutes
Additional Time: 2 hours
Total: 2 hours 35 minutes



  • 2cupsall purpose flour,spoon & leveled
  • 1tspbaking soda
  • 1tspground cinnamon
  • ¾tspsalt
  • cupsbanana,mashed, about 3 large very ripe bananas
  • ½cupunsalted butter,softened to room temperature
  • ½cuplight or dark brown sugar,packed
  • ½cupgranulated sugar
  • 2large eggs,at room temperature
  • ¼cupyogurt,sour cream or plain, at room temperature
  • 2tsppure vanilla extract
  • ½cupbuttermilk,at room temperature

For the Cinnamon Cream Cheese Frosting:

  • 8ozfull fat block cream cheese,softened to room temperature
  • ½cupunsalted butter,softened to room temperature
  • 3cupsconfectioner’s sugar,plus an extra ¼ cup if needed
  • 1tsppure vanilla extract
  • ½tspground cinnamon
  • tspsalt
  • salted caramel,or banana chips, optional


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners.


  1. Whisk the flour, baking soda, cinnamon, and salt together. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy for about 2 minutes.

  3. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined.

  4. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated.

  5. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix.

  6. Pour/spoon the batter into the liners. Fill only ⅔ full to avoid spilling over the sides. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

  7. Allow the cupcakes to cool completely before frosting.

Cinnamon Cream Cheese Frosting:

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

  2. Add confectioners’ sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

  3. Frost cooled cupcakes however you’d like. Top with salted caramel and/or a banana chip, if desired. 

  4. Store leftovers in the refrigerator for up to 5 days.


  • Calories: 330.66kcal
  • Fat: 15.44g
  • Saturated Fat: 9.23g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 4.01g
  • Polyunsaturated Fat: 0.75g
  • Carbohydrates: 45.65g
  • Fiber: 0.98g
  • Sugar: 32.36g
  • Protein: 3.55g
  • Cholesterol: 62.35mg
  • Sodium: 242.71mg
  • Calcium: 39.43mg
  • Potassium: 133.48mg
  • Iron: 0.91mg
  • Vitamin A: 143.73µg
  • Vitamin C: 1.72mg
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