Banana Bread Cupcakes with Cream Cheese Frosting
About These Banana Bread Cupcakes with Cream Cheese Frosting
Banana bread is already perfection… but turning it into cupcakes and topping them with homemade cream cheese frosting? It’s truly next-level. These Banana Bread Cupcakes are ultra-moist, fluffy, tender, and packed with ripe banana flavor. The cream cheese frosting is rich, silky, and perfectly tangy — the most iconic match for banana baked goods. This is the kind of dessert everyone loves, from kids to adults, and they stay moist for days.
Why You’ll Love It
The cupcakes are incredibly moist thanks to four overripe bananas.
Cream cheese frosting adds the perfect richness without being too sweet.
Easy, straightforward ingredients — no mixer needed for the cupcake batter.
A great way to use leftover bananas.
Perfect for gatherings, birthdays, or anytime you’re craving banana bread in a cuter format.
Ingredients You’ll Need
All-purpose flour, baking powder, baking soda, cinnamon, salt
Very ripe bananas
White sugar + dark brown sugar
Salted butter (or unsalted if preferred)
Egg + vanilla extract
Cream cheese, powdered sugar, butter (for frosting)
How to Make It
Mix the dry ingredients in one bowl and the mashed bananas, sugars, melted butter, egg, and vanilla in another. Combine the two mixtures gently — don’t overmix — then portion into muffin tins and bake until just cooked through. While the cupcakes cool, beat together the cream cheese frosting until smooth and fluffy. Frost once the cupcakes are fully cooled.
Tips for Success
Use extremely ripe bananas — lots of brown spots means maximum flavor.
Don’t overmix the batter; this keeps them tender and fluffy.
Start checking at 18 minutes — banana cupcakes overbake fast.
Let the cupcakes cool completely before frosting so the cream cheese doesn’t melt.
Frequently Asked Questions
Can I use frozen bananas?
Yes — thaw them fully, drain excess liquid, and mash.
Can I make mini cupcakes?
Yes! Bake for 10–12 minutes.
Can I make the frosting ahead?
Absolutely. Store covered in the fridge up to 3–4 days. Bring to room temp and re-whip before using.
Can I store the cupcakes at room temperature?
Cupcakes with cream cheese frosting need refrigeration. Store in an airtight container, then let sit at room temp for 15–20 minutes before serving.
What to Serve With This
Fresh berries
Hot coffee or cold brew
Vanilla ice cream
A dusting of cinnamon or toasted nuts on top
More Recipes You’ll Love
Banana Bread Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 over-ripe bananas, mashed
- 3/4 cup white sugar
- 1/4 cup dark brown sugar
- 1/3 cup salted butter, melted (I prefer salted butter- if you don't, you can use unsalted)
- 1 egg, lightly beaten
- 8 oz cream cheese, room temperature
- 1/2 cup Butter, room temperature (I use salted and omit adding salt)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 375°F and line 12 muffin tins with liners.
- Mix flour, baking soda, baking powder, salt, and cinnamon together in a large bowl.
- In a separate bowl, mix bananas, white sugar, dark brown sugar, melted butter, vanilla, and egg together.
- Stir banana (wet) mixture into flour mixture until JUST combined DO NOT over-mix! Spoon batter into muffin tins- I use a 1/4 cup to measure. Don’t fill it more than 3/4 full.
- Bake for 18-20 minutes until toothpick comes out clean (ish), and then remove cupcakes from pan to cool. Be careful! Muffins will continue to cook after you remove them from the oven. I have made these before and cooked for 20 minutes and they ended up dry. I usually cook these for 18 minutes, and even when there is a little bit of batter on the toothpick, they finish cooking when out of the oven.
- Combine butter and cream cheese in a large bowl and beat until there are no lumps.
- Add vanilla and beat until combined.
- Add one cup of powdered sugar and mix on low until fully combined, and then continue the process until all 4 cups are incorporated- scrape down the sides of bowl with spatula in between mixes
- Use to frost completely cooled cupcakes!
