I’ve discovered the perfect balance of flavors in these moist and dense homemade banana cupcakes with a delightful cinnamon cream cheese frosting. The secret lies in using sour cream, buttermilk, and extra ripe bananas to elevate these spiced treats. Drawing inspiration from both banana cupcakes with chocolate peanut butter frosting and a classic banana cake, this recipe combines the best of both worlds. The result? A super moist texture, a hint of cinnamon spice, and a soft yet dense crumb bursting with banana goodness.
These banana cupcakes hold a special place in my heart as they are my Grandpa’s cherished recipe. By incorporating more bananas and a touch of sour cream, I’ve ensured each bite is packed with intense banana flavor without compromising the cupcake’s texture. Get ready to indulge in a treat that promises a tender crumb and a burst of banana goodness in every bite.
Ingredients for Banana Cupcakes
When making these delightful banana cupcakes, it’s crucial to select the finest ingredients for the perfect balance of flavors. Below are the ingredients you will need to create these moist, flavorful treats.
For the Cupcakes
- 2 and 1/2 cups (312g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 3 large eggs, room temperature
- 1 and 1/2 cups mashed ripe bananas (about 3 large bananas)
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Optional: salted caramel or banana chips for garnish
Necessary Equipment
Before diving into making these delightful banana cupcakes, it’s essential to have the right equipment on hand to ensure everything goes smoothly. Here’s what you’ll need:
- Muffin Pan: Prepare a 12-cup muffin pan and line it with cupcake liners to bake the cupcakes.
- Additional Liners: Line a second pan with 6 liners, as this recipe typically yields about 18 cupcakes.
- Whisk: A whisk will be handy for combining the dry ingredients like flour, baking soda, cinnamon, and salt.
- Handheld or Stand Mixer: You’ll need a handheld or stand mixer with a paddle or whisk attachment to achieve a smooth and creamy batter.
- Rubber Spatula: Make sure to have a rubber spatula to scrape down the sides of the bowl when mixing.
- Measuring Cups and Spoons: Accurate measurements are crucial, so have measuring cups and spoons ready.
- Mixing Bowls: Have a few mixing bowls on hand for preparing the various components of the cupcakes.
Prep Work
Before diving into making these delicious banana cupcakes, a few prep steps need to be taken care of to ensure a smooth baking experience.
Preparing the Banana Puree
To prepare the banana puree for the cupcakes, mash ripe bananas in a bowl with a fork until smooth. For extra flavor and sweetness, consider using overripe bananas which will give a more intense banana taste to the cupcakes.
Pre-Measuring Ingredients
To streamline the baking process, pre-measure all your ingredients before starting. Having everything ready and in place will help you stay organized and focused, making it easier to add ingredients at the right time during the mixing process.
Instructions
Mixing the Cupcake Batter
To begin making the banana cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners. In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In a large mixer bowl, beat together the butter, oil, and sugars until light and fluffy, taking about 2-3 minutes. It’s crucial not to rush this step to ensure a light and airy texture for the cupcakes. Add the eggs one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl for even mixing. Incorporate half of the dry ingredients into the batter, followed by the milk and mashed bananas. Mix until well combined. Add the remaining dry ingredients and mix until smooth. Be careful not to overmix the batter to avoid dense cupcakes. Fill the cupcake liners about 3/4 full with the batter.
Baking the Cupcakes
Once the cupcake liners are filled, bake the cupcakes in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean. Ensure you check them towards the end of the baking time to prevent overcooking, which can lead to dry cupcakes. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Making the Frosting
While the cupcakes are cooling, it’s time to prepare the cinnamon cream cheese frosting. In a separate mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, vanilla extract, ground cinnamon, and a pinch of salt, if desired. Beat the frosting until light and fluffy, adding more confectioners’ sugar if needed for the right consistency.
Tips for Perfect Cupcakes
Creating the perfect banana cupcakes involves attention to detail and following key tips to ensure a delightful outcome. Here are some essential tips to help you achieve the best results:
Ingredient Tips
Selecting the right ingredients is crucial in making delicious banana cupcakes. Here are some tips to keep in mind:
- Room Temperature Ingredients: Allow butter, eggs, sour cream, buttermilk, and cream cheese to come to room temperature before starting the recipe. This ensures a smoother blending process and leads to a better batter and frosting consistency.
- Ripe Bananas: The ripeness of your bananas significantly impacts the flavor of your cupcakes. The browner the bananas, the sweeter the taste. Use overripe bananas for a more intense banana flavor.
- Mashed Bananas: Ensure you mash the bananas thoroughly for a smooth texture in your cupcake batter. Avoid leaving large banana chunks to distribute the flavor evenly throughout the cupcakes.
- Avoid Overmixing: Mix the batter until the flour is just combined. Overmixing can lead to dense and rubbery cupcakes due to gluten development.
- Proper Cooling: Allow the cupcakes to cool completely before frosting to prevent melting. Refrigerate frosted cupcakes in an airtight container for up to 4 days to maintain freshness. Remember to bring them to room temperature before serving for the best taste and texture.
- Freezing Unfrosted Cupcakes: Unfrosted cupcakes freeze well. Simply transfer them to a baking sheet once at room temperature and then to a freezer-safe bag. They can be stored for up to 2 months. Thaw overnight in the fridge before frosting and serving whenever you’re ready to enjoy them.
Storage and Freshness
When it comes to ensuring your banana cupcakes stay fresh and delicious, proper storage is key. Here’s how to store and freeze your cupcakes for optimal freshness.
How to Store
For unfrosted cupcakes, store them at room temperature in an airtight container or ziplock bag for up to 5-7 days. If your cupcakes are frosted, keep them in the fridge in an airtight container for 3-5 days. Remember to allow refrigerated cupcakes to sit at room temperature for about 30 minutes before serving to enhance their taste.
Freezing Options
If you want to freeze your unfrosted banana cupcakes, they can last for up to 3 months. Simply place the cooled cupcakes in a ziplock bag inside an airtight container. When you’re ready to enjoy them, let the cupcakes thaw in the fridge overnight before frosting. Additionally, you can freeze the frosting separately in a container for up to 3 months. Just remember to thaw it before use for the perfect consistency.
Conclusion
I’ve shared my treasured recipe for banana cupcakes with a delightful cinnamon cream cheese frosting, inspired by my Grandpa’s kitchen adventures. Remember, ingredient quality and preparation are key to baking success. Follow the tips for perfect cupcakes, from selecting the best ingredients to mastering mixing techniques. Don’t forget to store your cupcakes properly for lasting freshness. Whether refrigerated or frozen, your homemade treats can be enjoyed for up to three months. Just thaw them out and savor the delicious flavors whenever the craving strikes. Happy baking!
