Banana Cupcakes + Cinnamon Cream Cheese Frosting + Video
Banana Cupcakes + Cinnamon Cream Cheese Frosting + Video
These banana cupcakes are very soft with a hint of delicious cinnamon. They are also topped with delicious cinnamon cream cheese frosting, making them irresistible in every way!
When I am looking for a simple, sweet but subtle treat, these cupcakes are the perfect solution. They are more desserts than our banana muffins, not as thick as banana bread, but they still have the delicious banana flavor that everyone likes!
A unique cupcake recipe
Alicia is here today! I am very happy to share another great recipe with you! I have baked a lot recently (even more than usual!) and I have been asking my two little girls to help me. I like all the interesting family memories we created together.
Cupcakes have always been a favorite in our family. These banana cupcakes are unique and delicious, and are the best I have ever tried. I got this recipe from a good friend of mine (and the source of my favorite delicious cupcake recipe), Emma. I always knew that if I could get a recipe from her, it would be a great recipe.
These cupcakes are soft, light and airy! They have a good banana flavor, not as strong as banana bread. The cinnamon cream cheese frosting is rich and soft. It goes perfectly with the cupcakes and the taste complements each other.
How to make banana cake:
We like the amazing banana, cinnamon and cream flavors in these cupcakes, but we especially like their simplicity. They take a while, especially when beating the egg whites, but they are very good and worth it!
Prepare. Preheat the oven to 350 degrees. Prepare two muffin tins, lined with paper.
protein. Separate the eggs and beat the egg whites until hard peaks form, then set aside.
Wet ingredients. In a large bowl or the bowl of a stand mixer, beat the butter until fluffy. Add the mashed banana, egg yolk and vanilla and stir until smooth. Gently fold â…“ the egg white mixture.
Dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until fully mixed. Gently fold the remaining protein.
bake. Fill the paper baking cup halfway and bake for 11-15 minutes, or until the toothpick inserted in the center comes out clean. Remove and cool completely.
frost. To make the frosting, whisk the butter and cream cheese until fluffy. Slowly add the powdered sugar and stir until fluffy. Add vanilla and cinnamon. If necessary, add more powdered sugar until the frosting is firm enough to maintain its shape, but still light and fluffy. Grate the cooled cupcakes and enjoy!
Tip: At the beginning, make sure all ingredients are at room temperature. This will ensure that they mix well.
Icing, changes + more
frost. You can use actual piping bags and tips to transport the frosting through the pipe, or you can cut a corner from the zipper bag and use it to transport the frosting onto the pipe. Of course, it is also good to apply with a knife. 🙂
Decorate. Feel free to leave the decoration, or add a fresh banana slice (just before serving, so they won’t brown), banana slices (dried bananas) or chopped nuts.
Plug-in. These are amazing, but if you want to change it, you can add Âľ cup chopped nuts, shredded coconut or mini chocolate chips.
storage. Store these cupcakes in the refrigerator in an airtight container for 3-4 days. After the flavours are fused together, they will taste even better!
freezing. Banana cupcakes are perfect for freezing, as long as they are not frosted! After they are completely cooled, put them in an airtight container or freezer storage bag. They should stay good for a few months. When you are ready to use them, put them in the refrigerator overnight and then frost them after they thaw.
Since we like bananas, you better believe that we have been baking with them, especially when we have overripe bananas. If you are looking for more similar recipes, be sure to try more favorites…
For more banana recipes, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 11 minutes
Total time 21 minutes
24 servings
Calories 192 kcal
Author Little Luna
Cup cake
- 4 large eggs
- 1/2 cup butter softened
- 1 1/2 cups of mashed bananas, made from 3-4 bananas
- 1/2 teaspoon vanilla
- 1 1/2 cups cake flour (you can also use all-purpose flour instead)
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
frost
- 6 tablespoons butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar (more as needed)
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
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Preheat the oven to 350 degrees. Prepare two muffin tins, lined with paper.
-
Separate the eggs and beat the egg whites until hard peaks form, then set aside.
-
In a large bowl or the bowl of a stand mixer, beat the butter until fluffy. Add the mashed banana, egg yolk and vanilla and stir until smooth. Gently stir in the egg white mixture of â…“.
-
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until fully mixed. Gently fold the remaining protein.
-
Fill the paper baking cup halfway and bake for 11-15 minutes, or until the toothpick inserted in the center comes out clean. Remove and cool completely.
-
To make the frosting, whisk the butter and cream cheese until fluffy. Slowly add the powdered sugar and stir until fluffy. Add vanilla and cinnamon.
-
If necessary, add more powdered sugar until the frosting is firm enough to maintain its shape, but still light and fluffy. Grate the cooled cupcakes and enjoy!
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These look delicious, Alicia! ! I think it’s impossible to go wrong with cinnamon cream cheese frosting! ! Be sure to visit The Baker Upstairs for more delicious recipes from Alicia.
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