Description
Creamy banana cream cupcakes bring sweet nostalgia to classic dessert lovers, blending rich banana flavor with silky smooth frosting. Delicate crumb and luscious topping invite you to savor each delightful bite of this irresistible homemade treat.
Ingredients
Scale
Cupcake Base Ingredients:
- 1.5 cups (360 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
Wet Ingredients:
- 0.5 cup (113 g) unsalted butter, softened
- 2 large eggs
- 0.5 cup (120 ml) sour cream
- 0.5 cup (120 ml) mashed ripe bananas (about 1 medium banana)
- 0.5 teaspoons vanilla extract
Filling and Frosting Ingredients:
- 0.5 cup (120 ml) heavy cream
- 0.25 cup (30 g) powdered sugar (for filling)
- 0.25 teaspoons vanilla extract (for filling)
- 0.25 cup (60 ml) mashed ripe bananas (for filling)
- 4 ounces (113 g) cream cheese, softened
- 2 cups (240 g) powdered sugar (for frosting)
- 0.5 teaspoons vanilla extract (for frosting)
Instructions
- Warm the oven to 350F (175C) and arrange cupcake liners in a muffin tin.
- Sift together flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Whip softened butter and sugar in a separate bowl until airy and pale.
- Incorporate eggs individually, ensuring thorough blending after each addition.
- Fold in sour cream, mashed bananas, and vanilla extract until smooth.
- Gently integrate dry ingredients into wet mixture, stirring minimally to prevent overmixing.
- Distribute batter evenly across cupcake liners, filling approximately two-thirds full.
- Bake for 18-20 minutes until a toothpick emerges clean from the center.
- Transfer cupcakes to a wire rack and allow complete cooling.
- Whip heavy cream with powdered sugar and vanilla until soft peaks develop.
- Gently fold mashed bananas into whipped cream mixture.
- Inject banana cream filling into cupcake centers using a piping tool.
- Blend softened butter and cream cheese until silky and voluminous.
- Gradually introduce powdered sugar, mixing until fully integrated with vanilla extract.
- Apply cream cheese frosting using a piping bag or spatula.
- Optionally decorate with fresh banana slices or cinnamon dusting.
Notes
- Use overripe bananas for maximum sweetness and deeper banana flavor, ensuring your cupcakes are moist and rich.
- Sour cream helps create a tender crumb and adds subtle tanginess that balances the banana’s sweetness perfectly.
- Avoid overmixing the batter to prevent tough, dense cupcakes; mix just until ingredients are combined for light, fluffy results.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 237 kcal
- Sugar: 18 g
- Sodium: 103 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 42 mg