Description
These moist and fluffy Banana Cream Cupcakes feature ripe bananas blended into a tender cake base, topped with a smooth and creamy banana cream cheese frosting. Perfect for banana lovers, these cupcakes combine the natural sweetness and rich flavor of bananas with a light, airy texture, making them an irresistible treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 4 large eggs (separated)
- 1/2 cup butter (unsalted, softened)
- 1 teaspoon vanilla extract or ½ teaspoon vanilla extract and ½ teaspoon banana extract
- 1 1/2 cups mashed very ripe bananas (about 3 medium bananas)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1 1/2 cups all-purpose or cake flour
Banana Cream Cheese Frosting
- 8 ounces cream cheese (room temperature)
- 4 ounces butter (room temperature)
- 1 teaspoon banana extract (can substitute vanilla extract if desired)
- 4 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your batter is ready.
- Prepare Pan: Line a 24-cup cupcake pan with paper liners to make removing the cupcakes easier after baking.
- Cream Butter: Using an electric mixer at medium speed, cream the ½ cup of softened butter until it becomes light and fluffy, about 2-3 minutes.
- Add Egg Yolks: Add the egg yolks one at a time into the creamed butter, mixing well after each addition to fully incorporate them.
- Add Bananas and Extracts: Mix in the mashed bananas along with the vanilla and/or banana extract until the mixture is smooth and combined.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites until stiff peaks form, which means the peaks stand straight up when the whisk is lifted.
- Fold Egg Whites (First Half): Gently fold half of the whipped egg whites into the banana batter to lighten the mixture without deflating the air pockets.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and sugar to ensure an even distribution of leavening agents.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture and gently mix until just blended, taking care not to overmix.
- Fold Egg Whites (Second Half): Carefully fold in the remaining whipped egg whites to keep the batter airy, which will result in a fluffy cupcake texture.
- Bake: Pour the batter evenly into the lined cupcake pan and bake on the center rack of the oven for approximately 12 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat the room temperature cream cheese and butter together until smooth and creamy. Add banana extract and gradually mix in the powdered sugar until the frosting reaches your desired consistency.
- Frost Cupcakes: Once cupcakes are completely cooled, frost them generously with the banana cream cheese frosting using a piping bag or a spatula.
Notes
- Use very ripe bananas for the best natural sweetness and flavor intensity.
- Whipping the egg whites separately and folding them in gently results in a lighter, fluffier cupcake texture.
- You can substitute vanilla extract for banana extract in frosting if you prefer a subtler banana flavor.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- Bring cupcakes to room temperature before serving for best flavor and texture.
