Banana Cheesecake Cupcakes Recipe | Easy Dessert Idea
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Author:Patricia Jannet
Total Time:40 minutes
Yield:12 cupcakes 1x
Diet:Vegetarian
Description
Decadent banana cheesecake cupcakes filled with creamy cheesecake, topped with cream cheese frosting, crushed peanuts, and a rich salted caramel drizzle. Perfect for summer parties, bake sales, or a cozy treat at home.
Ingredients
Scale
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Toppings:
1/2 cup crushed peanuts or toffee bits
Caramel sauce, for drizzling
Banana slices, for garnish
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs one at a time.
Add mashed bananas, sour cream, and vanilla extract. Mix well.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet ingredients. Mix until just combined.
Fill each cupcake liner about 2/3 full with the batter.
In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Drop a spoonful into the center of each cupcake.
Bake for 18–20 minutes or until a toothpick comes out clean near the edge. Let cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix until fluffy.
Pipe frosting onto cooled cupcakes. Roll edges in crushed peanuts or toffee bits.
Drizzle with caramel sauce and top with a banana slice.
Notes
Use overripe bananas for the best flavor and texture.
Freeze small dollops of the cheesecake filling in advance for easier baking.
Chill frosting slightly before piping for more defined swirls.
Store cupcakes in the fridge for up to 5 days or freeze unfrosted for up to 3 months.
Swap sour cream with Greek yogurt for a protein-packed variation.
