Banana Cupcake with Cream Cheese Frosting is a delicious treat that combines moist, flavourful banana cake with a rich, creamy topping. These cupcakes are perfect for using up overripe bananas and turn them into a quick dessert. The cream cheese frosting adds a smooth and tangy contrast to the sweet banana base.

Tip #1

Ingredient Temperature: Ensure that all ingredients, especially cream cheese, butter, and eggs, are at room temperature to achieve a smoother texture in both the batter and the frosting.

Tip #2

Avoid Overmixing: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to dense cupcakes because it develops the gluten in the flour.

Tip #3

Check for Doneness: Start checking the cupcakes a couple of minutes before the timer goes off. This helps avoid overbaking, ensuring moist and soft cupcakes.

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Banana Cupcake with Cream Cheese Frosting

Total time: 1 hour

Serves: 12 cupcakes

Ingredients

Banana Cupcakes:

1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large ripe bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup oil or melted butter

Cream Cheese Frosting:

1 cup (226g) cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
1 tsp vanilla extract
1/4 tsp salt
2 cups (240 grams) powdered sugar

Preparation

Preparation for Baking: Let butter and cream cheese soften at room temperature. Preheat the oven to 175°C (347°F) and line a 12-hole cupcake pan with paper cases.
Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt in a bowl; set aside.
Prepare Cupcake Batter: In a large mixing bowl, combine the mashed bananas, sugar, egg, and oil or melted butter. Fold in the dry ingredients until just combined, being careful not to overmix.
Bake the Cupcakes: Divide the batter evenly among the prepared cupcake cases. Bake for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
Make the Cream Cheese Frosting: Using a stand mixer fitted with a paddle attachment, or an electric mixer, beat together the cream cheese and butter until smooth. Add the vanilla extract and salt, mixing until well combined. Gradually add the powdered sugar and beat at low speed until fully incorporated.
Frost the Cupcakes: Once cupcakes have cooled completely, pipe the frosting on top using a piping bag fitted with your favorite tip.