Grandpa’s Homemade Banana Cupcakes Recipe with Cinnamon Cream Cheese Frosting

I’ve discovered the perfect balance of flavors in these moist and dense homemade banana cupcakes, topped with a delightful cinnamon cream cheese frosting. The secret lies in using sour cream, mashed bananas, and a touch of cinnamon 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 ripe bananas and 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:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup mashed banana (about 2 large bananas)
• 1 large egg
• ¾ cup light brown sugar, packed
• ½ cup sour cream
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract

For the Frosting:

• 8 ounces cream cheese, softened
• 8 ounces unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• Optional: caramel sauce or sliced bananas for garnish

Necessary Equipment

Before diving into making these banana cupcakes, it’s essential to have the right equipment prepared to ensure everything goes smoothly. Here’s what you’ll need:

• Muffin Pan: Use a 12-cup muffin pan with liners for baking the cupcakes.
• Whisk: You’ll need a whisk to combine the dry ingredients like flour, cinnamon, and salt.
• Spatula: A rubber spatula is handy for scraping down the sides of the bowl.
• Mixing Bowls: Two mixing bowls are needed to keep wet and dry ingredients separate before combining.
• Measuring Cups and Spoons: Accurate measurements are critical for balance and consistency.

Prep Work

Before diving into making these delicious banana cupcakes, take care of a few essential prep steps for a smooth baking experience.

Preparing the Banana Puree

Mash ripe bananas in a bowl with a fork until smooth. Overripe bananas work best as they provide a sweeter and more intense banana flavor.

Pre-Measuring Ingredients

Measure out all ingredients before you start. Having everything ready and in place will keep the baking process seamless and efficient.

Instructions

Mixing the Cupcake Batter

1. Preheat the oven to 350°F (176°C). Line a cupcake tin with liners.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, stir together the mashed banana, egg, brown sugar, sour cream, oil, and vanilla extract until fully combined.
4. Add the wet ingredients into the bowl with the dry ingredients. Stir gently until combined and there are no dry patches left. Be careful not to overmix, as this can make the cupcakes dense.
5. Evenly distribute the batter into the 12 liners.

Baking the Cupcakes

Bake the cupcakes in the preheated oven for 17-19 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.

Making the Frosting

1. In the bowl of a stand mixer with the paddle attachment, cream together the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and mix until combined, scraping down the sides of the bowl as needed.
3. Add the cinnamon and vanilla extract. Stir to incorporate.
4. Turn the mixer to medium speed and whip the frosting for about 3 minutes until light and fluffy.

Frosting and Garnish

Once the cupcakes are completely cooled, frost them with the cinnamon cream cheese frosting. Top with optional caramel sauce and sliced bananas for garnish, if desired.

Tips for Perfect Cupcakes

Creating the perfect banana cupcakes involves attention to detail and following specific tips:

• Room Temperature Ingredients: Bring the egg, sour cream, and cream cheese to room temperature before starting to ensure smooth mixing.
• Ripe Bananas: Use overripe bananas for an intense banana flavor.
• Avoid Overmixing: Stir the batter just until there are no dry spots. Overmixing can lead to dense cupcakes.
• Cooling Before Frosting: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Storage and Freshness

How to Store

• Unfrosted Cupcakes: Store at room temperature in an airtight container for up to 5 days.
• Frosted Cupcakes: Refrigerate frosted cupcakes in an airtight container for 3-4 days. Bring to room temperature before serving.

Freezing Options

• Freeze unfrosted cupcakes in an airtight container or ziplock bag for up to 3 months. Allow them to thaw overnight in the refrigerator before frosting.
• Store leftover frosting in the freezer for up to 3 months. Thaw before use.

Conclusion

I’ve shared my treasured recipe for banana cupcakes with a delightful cinnamon cream cheese frosting, inspired by my Grandpa’s kitchen adventures. The key to success is in the quality of the ingredients and proper preparation. Follow the revised instructions and enjoy these indulgent treats that are perfect for any occasion. Whether you store them for later or enjoy them fresh out of the oven, these banana cupcakes are sure to brighten your day. Happy baking!

Print