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Banana Cupcakes with an Amazing Cinnamon Cream Cheese Frosting

Are you tired of the same old banana bread? These cupcakes are so light and super moist with a frosting so delicious it will leave you wanting more! The flavor of the sweet banana in the cupcake combined with the spiciness of the cinnamon in the smooth cream cheese frosting is truly amazing! Take those ripe bananas to a whole new level with this recipe and you'll never return to banana bread again!

A photo of cupcakes in red polka dot paper liners, topped with a swirl of frosting sprinkled with cinnamon and a banana chip in each, red poppies on the left.

Ingredients / Cupcakes:

1 tsp. baking soda

1/2 tsp. salt

3 ripe bananas mashed well

1/2 cup unsalted butter

(room temp)

1/2 cup packed brown sugar

(light or dark)

2 large eggs

(room temp)

1/4 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

Ingredients / Cinnamon Cream Cheese Frosting:

8 oz. cream cheese

1/2 cup unsalted butter (room temp)

3 1/4 cups powdered sugar

1/2 tsp. cinnamon oil

1/8 tsp.salt

24 banana chips and extra ground cinnamon for topping

Instructions / Cupcakes:

1. Preheat oven to 350 degrees. Line two muffin tins with 24 cupcake liners.

2. Whisk together the flour, baking soda, cinnamon and salt.

3. With a handheld or stand-up mixer beat the butter and both sugars on high speed until smooth and creamy, using a rubber spatula to scrape the sides and bottom of the bowl.

4. Add the eggs, sour cream (or yogurt), vanilla and beat on medium-high speed until combined, using a rubber spatula to scrape the sides and bottom of the bowl.

5. Beat in the mashed banana.

6. With the mixer on low speed, slowly add the dry ingredients just until incorporated, again using a rubber spatula to scrape the sides and bottom of the bowl to ensure that there aren't any flour pockets at the bottom of the bowl.

7. Slowly pour in the buttermilk - just until combined.

8. Spoon the batter into the liners - fill only 2/3 full (or you end up with cupcakes that look like mushrooms...believe me, I've done this!)

9. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

10. Cool on a rack.

Instructions / Frosting:

1. With a handheld or stand-up mixer beat the cream cheese and butter together until smooth and creamy.

2. Add the powdered sugar, vanilla, both cinnamons, and salt. Beat on low speed to combine, then beat on high speed until smooth frosting consistency.

3. Frost the cupcakes once they are completely cooled, using an icing bag and tip.

4. Top each cupcake with a banana chip and a sprinkle of cinnamon. Enjoy!

*This recipe was adapted from Sally's Baking Addiction, they suggest a salted caramel topping instead of the banana chip - I'll bet that would be outstanding!

For more recipes like this be sure to check out my Best Spring Cookies

Published by Jennifer Tipton / This post may contain affiliate links.

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1 Comment

Looks and sounds great

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