Description
Delicious banana cupcakes topped with cream cheese frosting.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅓ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly
- ⅓ cup maple syrup or honey
- 2 cups sliced very ripe bananas
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened at room temperature
- 2 tablespoons unsalted butter, softened at room temperature
- 2 tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
- blueberries for decorating, optional
Instructions
- Preheat the oven to 350 degrees and line 12 muffin cups with cupcake liners.
- Stir together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Add the butter, maple syrup (or honey), bananas, eggs, and vanilla to a blender. Blend on high for about 30 seconds or until completely smooth.
- Pour the wet ingredients into the dry and stir together gently with a spatula until just combined.
- Evenly divide the batter among the prepared cupcake liners. Each will take about 1/4 cup of the batter. The cupcake liner will be just over half full.
- Bake 20-22 minutes or until a cake tester inserted into the center comes out cleanly. Transfer cupcakes to a wire rack and cool fully.
- Pipe or spread on Cream Cheese Frosting and finish with a blueberry, if desired.
- Beat together the cream cheese, butter, honey, and vanilla with a hand-held electric mixer.
- Pipe or spread the frosting onto cooled cupcakes. Add a blueberry on top of each if desired.
Notes
- Use bananas with brown spots for the best flavor.
- Make sure the cream cheese is at room temperature for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg