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

Banana Cupcakes Recipe
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These moist and flavorful banana cupcakes, topped with luscious cinnamon cream cheese frosting, are the perfect combination of sweetness and spice. Made with ripe bananas, sour cream, and a hint of cinnamon, these treats are ideal for celebrations or just because!

Ingredients

Scale

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 (room temperature)

  • ¾ cup light brown sugar, packed

  • ½ cup sour cream (room temperature)

  • 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 and sliced bananas for garnish

Instructions

Make the Cupcakes:

  1. Preheat your oven to 350°F (176°C) and line a 12-cup muffin tin with cupcake liners.

  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

  3. In a separate bowl, mix the mashed banana, egg, brown sugar, sour cream, oil, and vanilla extract until well combined.

  4. Gradually add the wet mixture to the dry ingredients, stirring gently until no dry spots remain. Avoid overmixing to keep the cupcakes light and fluffy.

  5. Divide the batter evenly into the cupcake liners, filling about ¾ full.

  6. Bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.

  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Make the Frosting:

  1. In a large mixing bowl or stand mixer with a paddle attachment, beat the cream cheese and butter together until smooth and creamy.

  2. Gradually add powdered sugar and mix on low speed until incorporated.

  3. Add vanilla extract and cinnamon, and increase the speed to medium to whip the frosting for about 3 minutes until fluffy.

  4. Once the cupcakes are fully cooled, frost them generously and garnish with optional caramel sauce and sliced bananas for extra flair.

Notes

Serving Suggestions:

  • These cupcakes pair beautifully with a cup of tea or coffee.

  • Perfect for birthdays, bake sales, or casual get-togethers.

Tips & Tricks:

  • Use overripe bananas for the sweetest and best banana flavor.

  • Bring all ingredients to room temperature for a smoother batter and frosting.

  • Don’t overmix the batter—stir just until the ingredients are combined.

Storage & Reheating:

  • Unfrosted Cupcakes: Store at room temperature in an airtight container for 3-4 days.

  • Frosted Cupcakes: Keep in the refrigerator for up to 4 days. Allow them to sit at room temperature for 30 minutes before serving.

  • Freezing: Freeze unfrosted cupcakes for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before frosting and serving.

Find it online: https://cakeshungry.com/banana-cupcakes/