Hello, cupcake lovers! 🍌 If you’re a fan of banana desserts with a creamy twist, you’re in for a treat. These Banana Cream Cheese Cupcakes combine the natural sweetness of ripe bananas with the tangy smoothness of cream cheese filling, all topped with a fluffy frosting that will melt in your mouth. Perfect for any occasion or just because you want to indulge, these cupcakes are easy to make and guaranteed to impress!
Let’s dive into this banana cream dream cupcake recipe!
Introduction
There’s something about the combination of bananas and cream that screams comfort food. This banana cream cupcake recipe blends a moist banana cake base with a luscious cream cheese filling and a decadent frosting, creating a dessert that’s both sophisticated and nostalgic. Whether you’re making these for a family gathering or simply to satisfy your sweet tooth, these cupcakes are sure to become a staple in your baking repertoire.
Did you know that banana-based desserts became particularly popular during the Great Depression when bananas were considered an affordable treat? These banana cream cupcakes are a modern twist on this classic pairing, offering a more indulgent and creamy experience.
Ingredients
To prepare this comforting banana cream cheese cupcake recipe, you’ll need:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 ripe bananas, mashed
Filling:
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- Banana slices for garnish
- A pinch of cinnamon for sprinkling
How to Make Banana Cream Cheese Cupcakes
Follow these steps to create your own delicious banana cream cheese cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
- In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cupcakes are cool, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each with the cream cheese mixture.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until light and fluffy.
- Pipe the frosting onto the filled cupcakes, then top each with a banana slice and sprinkle with a pinch of cinnamon.
Helpful Tips
- Choosing ripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for bananas with plenty of brown spots.
- Filling the cupcakes: Make sure the cupcakes are completely cool before filling, or the cream cheese mixture will melt.
- Frosting piping: If you don’t have a piping bag, you can fill a ziplock bag and snip off one corner for a DIY solution.
Cooking Tips
- Measuring flour correctly: To avoid dense cupcakes, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this can pack the flour and result in too much.
- Avoid overmixing: When combining the dry ingredients with the wet, mix just until everything is combined. Overmixing can lead to tougher cupcakes.
- Room temperature ingredients: Make sure your butter, cream cheese, and eggs are at room temperature to ensure smooth blending and a light texture.
Serving Suggestions
These cupcakes are great on their own, but if you want to go the extra mile:
- Serve them with a scoop of vanilla ice cream for an extra indulgent treat.
- Pair the cupcakes with a hot cup of coffee or tea for a cozy afternoon snack.
- Top with caramel drizzle or chocolate chips for added decadence.
Nutritional Information
Here’s a quick look at the nutritional information for one of these delightful cupcakes:
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 42g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 160mg
- Potassium: 120mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 500IU
- Vitamin C: 3mg
- Calcium: 40mg
- Iron: 1mg
These cupcakes offer a moderate calorie count, making them a sweet indulgence that’s easy to fit into your day.
Storage and Leftovers
Refrigerate: Store the cupcakes in an airtight container in the fridge for up to 4 days. Due to the cream cheese filling, refrigeration is essential.
Reheat: If you’d like to warm them up slightly, you can microwave the cupcakes for 10-15 seconds, but note that this may cause the frosting to soften.
Alternatively, enjoy them cold for a refreshing treat, especially on warm days.
Frequently Asked Questions (FAQs)
Can I use a different type of frosting?
Absolutely! If you prefer a lighter frosting, a whipped cream frosting would pair beautifully with these banana cupcakes. You can also try chocolate frosting for a different flavor combination.
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that works well for cakes and cupcakes to ensure the proper texture.
What can I use instead of sour cream?
If you don’t have sour cream on hand, plain Greek yogurt works as a great substitute. It will still add the tang and moisture needed for these cupcakes.
Related Recipes
Looking for more delicious treats? Check out these related recipes on our blog:
Conclusion
Now that you know how to make these delightful Banana Cream Cheese Cupcakes, it’s time to roll up your sleeves and get baking! This recipe is perfect for beginner bakers or seasoned pros, offering a sweet, fruity flavor with a rich, creamy surprise inside. Don’t forget to share your results with friends and family—they’re sure to be impressed!
If you’ve tried this recipe, feel free to leave a comment below with your thoughts, tweaks, or fun variations. Happy baking! 😊
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Banana Cream Cheese Cupcakes – Easy, Moist & Delicious
Description
Hello, cupcake lovers! 🍌 If you’re a fan of banana desserts with a creamy twist, you’re in for a treat. These Banana Cream Cheese Cupcakes combine the natural sweetness of ripe bananas with the tangy smoothness of cream cheese filling, all topped with a fluffy frosting that will melt in your mouth. Perfect for any occasion or just because you want to indulge, these cupcakes are easy to make and guaranteed to impress!
Let’s dive into this banana cream dream cupcake recipe!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 ripe bananas, mashed
Filling:
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- Banana slices for garnish
- A pinch of cinnamon for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
- In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cupcakes are cool, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each with the cream cheese mixture.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until light and fluffy.
- Pipe the frosting onto the filled cupcakes, then top each with a banana slice and sprinkle with a pinch of cinnamon.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Choosing ripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for bananas with plenty of brown spots.
- Filling the cupcakes: Make sure the cupcakes are completely cool before filling, or the cream cheese mixture will melt.
- Frosting piping: If you don’t have a piping bag, you can fill a ziplock bag and snip off one corner for a DIY solution.
