Prepare to be delighted by an easy and irresistible Banana Cupcakes recipe topped with creamy cream cheese frosting.
If you love banana bread or banana cake, these cupcakes are their fun, bite-sized cousin. Moist, flavorful, and topped with tangy cream cheese frosting, they’re sure to become a favorite.
HERE IS WHAT OUR READERS ARE SAYING:
“Made these today and super duper delicious and yummy! Everyone loved them and I will definitely be making again.” – Jenny
These cupcakes are easy to make and full of banana flavor. They’re a great choice whether you’re new to baking or have lots of experience.
The cream cheese frosting complements the bananas perfectly, adding a bright, creamy contrast to the sweet, tender cake.
A sprinkle of chopped walnuts adds a pleasant crunch if you’d like, but the cupcakes are lovely with just the frosting as well.
Below you’ll find why this recipe works, a complete ingredient list, step-by-step instructions, tips, storage guidance, and some simple variations to personalize your cupcakes.
Some of our other favorite cupcake recipes on the site include The BEST Pina Colada Cupcakes Recipe, Best Funfetti Cupcakes Recipe (Homemade & Easy), and Chocolate Cupcakes with Blackberry Buttercream.
WHY THIS RECIPE WORKS:
- Simple ingredients: uses everyday pantry staples like all-purpose flour, mashed bananas, and vanilla.
- Moist and flavorful: overripe bananas give deep banana flavor and natural moisture.
- Versatile: easy to adapt with mix-ins or different frostings to suit any occasion.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Mashed overripe bananas
- Vegetable oil (or coconut oil)
- Vanilla extract
- Egg (room temperature)
- Cream cheese (or vegan cream cheese)
- Unsalted butter
- Powdered sugar
- Ground cinnamon
- Chopped walnuts (optional garnish)
HOW TO MAKE BANANA CUPCAKES:
- Preheat oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, combine the mashed bananas, oil, vanilla, and beaten egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spoon until just combined and no dry pockets remain—do not overmix.
- Divide the batter evenly among 12 cupcake liners. Bake 17–19 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Frosting
- In a large bowl, beat the softened butter and cream cheese together until smooth using a hand mixer.
- Add vanilla, then slowly add powdered sugar until the frosting reaches your desired consistency. Stir in cinnamon. Spread or pipe onto cooled cupcakes and garnish with chopped walnuts if you like.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I ADD ANYTHING TO THE BATTER?
Yes. Stir in chocolate chips, crushed banana chips, or a pinch of cinnamon for extra flavor and texture.
WHAT OTHER FROSTING WORKS WELL?
A cinnamon cream cheese frosting or a light vanilla buttercream are both excellent alternatives if you want a different profile.
HOW MANY BANANAS DO I USE?
Use very ripe bananas (3–4 days old) until they are brown spotted. You’ll need about 1 1/2 cups mashed bananas for this recipe.
ANY ADDITIONS?
Here are a few tasty additions you can try:
- Chocolate chips
- Banana chips
- Cinnamon or nutmeg
- Dried cranberries
- Shredded coconut
- Rainbow sprinkles
- Sliced almonds or pecans
- A drizzle of maple syrup or honey
- Flaky sea salt on top for a sweet-salty contrast
- Serve warm with a scoop of ice cream for extra indulgence
ANY SUBSTITUTIONS?
Yes—feel free to swap ingredients to suit dietary needs. Note that texture and flavor may change.
- Use melted butter or coconut oil instead of vegetable oil for a richer flavor.
- Substitute cake flour for a lighter, more delicate crumb.
- Use brown sugar in place of white sugar for a deeper, caramel-like sweetness.
- Try egg whites for a slightly lighter texture.
HOW TO STORE:
Refrigerator: Because the frosting contains cream cheese, refrigerate cupcakes in an airtight container for 3–4 days.
Freezer: For longer storage, freeze unfrosted cupcakes wrapped in plastic wrap inside a freezer bag; thaw and frost when ready to serve.
DANA’S TIPS AND TRICKS:
- Choose extra ripe bananas for maximum sweetness and banana flavor.
- Use a medium bowl for wet ingredients and a large bowl for dry ingredients to make mixing easier.
- Avoid overmixing the batter to keep cupcakes tender—mix until just combined.
- Use a medium-high mixer speed when creaming butter and sugar for the frosting.
- For even cupcakes, use an ice cream scoop to portion batter into the liners.
- Allow cupcakes to cool completely on a wire rack before frosting to prevent melting the frosting.
This Banana Cupcakes recipe delivers moist, banana-forward cupcakes with a tangy, creamy frosting that elevates every bite. They’re a simple way to make any day feel special.
Preheat your oven, line a muffin tin, and enjoy baking these delicious treats—then share and savor the results!
If you like this recipe, you might also like:
- New Orleans Bananas Foster
- Banana Bread Pudding
- Banana Blondies with Cream Cheese Frosting
- Old Fashioned Banana Flip Snack Cake
- Magnolia Banana Pudding
- Chunky Monkey Brownies
If you try this BANANA CUPCAKES RECIPE, please share how it turned out in the comments. Enjoy baking and tasting these delightful cupcakes!
Banana Cupcakes with Cream Cheese Frosting
Ingredients
- 1 & 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cup mashed bananas
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
cream cheese frosting
- 8 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- chopped walnuts for garnish (optional)
Instructions
-
Preheat oven to 350°F. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a medium bowl, combine mashed bananas, oil, vanilla, and egg. Whisk until smooth.
-
Add the wet ingredients to the dry and mix with a spoon until just combined and no dry streaks remain.
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Divide batter among 12 lined muffin cups. Bake 17–19 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
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For the frosting: beat butter and cream cheese together until smooth, then add vanilla. Gradually add powdered sugar until smooth and stir in cinnamon.
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Frost cooled cupcakes and top with chopped walnuts if desired.
Notes
- Use extra ripe bananas for the best banana flavor and natural sweetness.
- Mix wet and dry ingredients in separate bowls to make combining easier and more even.
- Do not overmix the batter; mixing until just combined keeps the cupcakes tender.
- Use an ice cream scoop for even portions and consistent baking.
- Cool cupcakes completely before frosting to prevent the frosting from becoming runny.