Banana Cupcakes
Ingredients
The cupcakes
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
¾
teaspoon
salt
-
1½
cups
mashed bananas
-
½
cup
unsalted butter
-
½
cup
packed light or dark brown sugar
-
½
cup
granulated sugar
-
2
large
eggs
-
¼
cup
sour cream or plain yogurt
-
2
teaspoons
pure vanilla extract
-
½
cup
buttermilk
Cinnamon Cream Cheese Frosting
-
8
ounces
full-fat brick cream cheese
-
½
cup
unsalted butter
-
3
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
salt
-
optional
salted caramel and/or banana chips
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk together the flour, baking soda, cinnamon, and salt in a bowl.
- In a mixer, beat the butter and sugars until creamy, then add the eggs, yogurt, and vanilla, mixing until combined.
- Add the mashed bananas and mix, then gradually add the dry ingredients and buttermilk until just combined.
- Fill the cupcake liners ⅔ full and bake for 18-20 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the cream cheese and butter until smooth, then add confectioners’ sugar, vanilla, cinnamon, and salt, mixing until creamy.
- Frost the cooled cupcakes and optionally top with salted caramel or banana chips.
Nutrition Facts (estimated)
Servings
18 cupcakes
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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