Looking for a sweet treat that’s full of flavor? These Banana Cupcakes with Cream Cheese Frosting are a delightful twist on a classic dessert! With a moist banana-infused cake base and a rich, tangy cream cheese frosting, they’re perfect for celebrations, gatherings, or simply treating yourself. Easy to make and packed with the comforting flavors of banana and cinnamon, these cupcakes are sure to become a favorite for any occasion!

What You’ll Need

Ingredients

• For the Cupcakes:
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 67.5g banana pudding mix (half a package)
• 1 1/2 cup milk
• 2 eggs
• 1 tsp vanilla essence
• 2 cup flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 3 bananas
• For the Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese
• 1 tsp vanilla essence
• 3 cup powdered sugar
• 2 tbsp heavy whipping cream

Equipment I Used

• Stand Mixer
• Saucepan
• Measuring Cups & Spoons
• Muffin Pans
• Cooling Rack

How to Make It

Preheat and Prep

Preheat your oven to 350°F (175°C). Line muffin pans with about 18 muffin cups and set aside.

Prepare the Pudding Mixture

In a saucepan, whisk together the milk and banana pudding mix. Cook over medium-high heat, whisking continuously, until the mixture thickens. Remove from heat and set aside to cool slightly.

Cream Butter and Sugar

In a stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.

Add Wet Ingredients

Add the eggs, vanilla essence, and the prepared banana pudding mixture to the creamed butter and sugar. Mix on medium speed until well combined.

Incorporate Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in Mashed Bananas

Mash the bananas with a fork or potato masher until smooth, then gently fold them into the batter using a spatula.

Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake

Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Cool Completely

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

Cream Butter and Cream Cheese

In a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together on medium speed until smooth and creamy.

Add Vanilla and Sugar

Add the vanilla essence, powdered sugar, and heavy whipping cream. Start mixing on low speed until the powdered sugar is fully incorporated, then increase the speed to medium-high. Beat until the frosting is fluffy and reaches your desired consistency.

Frost the Cupcakes

Use a piping bag or an offset spatula to frost the cooled cupcakes with the cream cheese frosting. Get creative with swirls or smooth finishes!

Optional Garnish

For an extra touch, top the cupcakes with banana slices, a sprinkle of cinnamon, or crushed nuts.