Quick and Easy Banana Cupcakes | fluffy banana cupcakes

 

Soft and Fluffy Banana Cupcakes.

These homemade banana cupcakes are extra spicy, sweet, and moist. A cream cheese frosting on top is what makes them perfect. With this classic banana flavor from the subtle use of cinnamon, these are homemade desserts!

These homemade banana cupcakes are so moist and delicious that you (and everyone else!) Will love them! Banana bread is usually the first thing people think of when they are ripe. These cupcakes will be new to you. They are not as thick as banana bread and they are quite moist with the subtle hints of cinnamon.

This delicious and real cream cheese is very rich and velvety with frosting. You may want to recreate them. When you pipe this frosting and top it with a banana chip, they will look like they were cooked by a professional chef!

Table of Content.

     ·        Banana cupcake ingredients
·        Instructions
·        Tips for Banana Cupcakes
·        Variations of Banana Cupcakes
·        How to store banana cupcakes?
·        Frequently asked questions
·        Nutrition Facts
·        Conclusion

45-Minutes Banana Cupcakes.

Prep time: 20-minutes

Cook time: 25-minutes

Total time: 45-minutes

Servings: 18 cupcakes

Banana Cupcake Ingredients.

Quick and easy, these cupcakes will take away the brown bananas you have and turn them into a delicious treat! Most of these are pantry staple ingredients that will be easily found in your kitchen.

·         2 cups all-purpose flour

·         1 teaspoon baking soda

·         1 teaspoon cinnamon

·         ½ teaspoon salt

·         ½ cup unsalted butter softened

·         ½ cup granulated sugar

·         ½ cup brown sugar

·         2 large eggs at room temperature

·         ¼ cup sour cream

·         2 teaspoon vanilla extract

·         ½ cup buttermilk at room temperature

·         1 cup mashed ripe bananas about 2 ½ bananas

Cream Cheese Frosting

·         8 ounces cream cheese softened

·         ½ cup unsalted butter softened

·         1 teaspoon vanilla extract

·         ½ teaspoon salt

·         4 cups powdered sugar

Instructions.

Step 1.

First, heat your oven to 350. Line the pan with cupcake liners and set aside.

Step 2.

In a medium bowl, sift the flour, baking soda, cinnamon, and salt, mix and set aside.

Step 3.

Mix the butter, granulated cinnamon, and brown sugar in a mixer bowl using a paddle attachment until the lungs are tender. Add one egg at a time and beat. Add sour cream and vanilla and mix until these ingredients are combined.

Step 4.

Now add buttermilk and mashed bananas and mix until lightly combined. Thoroughly scrape the sides of the bowl before adding the dry ingredients. Add dry ingredients and mix over low heat.

Step 5.

Using a cookie scoop, scoop the batter into the pan and fill the cupcake liners only 2/3. Bake for 18-20 minutes, or until soft. Allow cooling completely before frosting.

Cream Cheese Frosting

Step 1.

In a mixer bowl, whisk together the cream cheese and unsalted butter until smooth. Scrape the bowl with a spatula and beat again for about 8-10 seconds to get everything done.

Step 2.

Add vanilla, salt, and powdered sugar and mix on low speed till the powdered sugar gets wet so you can increase the speed. Beat well until smooth.

Step 3.

After the cupcakes have cooled, use a piping bag to pipe, or spread with a knife.

Tips for Banana Cupcakes.

This is a simple version. But here are some key pointers in moving forward.

Room temperature ingredients: 

Remember to bring butter, eggs, sour cream, buttermilk, and cream cheese to room temperature. Set these ingredients on the counter a few hours before starting the recipe. Room temperature ingredients will help to blend everything easily for a nice smooth batter and frosting.

Ripe bananas:

The more brown the banana, the sweeter the taste! If you do not have overcooked browning bananas, you can keep them in a closed brown paper bag on the counter overnight for early ripening. You can also peel them and put them in the microwave for 30-45 seconds to soften and sweeten them.

Mashed bananas: 

Mesh them using the back of the fork. The smoother the texture after mashing, the smoother your batter will be.

Don’t overfill cupcake liners:

Fill liners only 2/3. Filling more than this can cause them to spread and stick to the pan.

Variations of Banana Cupcakes.

Here are some ideas for different things that you can add to this amazing recipe!

Garnish:

In these recipes, I garnished them with dried banana chips. If you don't have it, you can cut fresh bananas and use them on top! Or try different nuts or some mini chocolate chips!

Batter add-ins:

You can not only change your favorite garnish, but you can also add some things to Better! Some walnuts or chocolate chips or some chopped coconut etc.

How to store banana cupcakes?

If you want to make it before serving or if you have leftovers, you can store them by following a few helpful tips.

Room temperature:

You can store non-frosted cakes at room temperature in an airtight container or ziplock bag for about 5-7 days.

Refrigerator:

You can store frosted cupcakes in an airtight container in the refrigerator for 4-5 days. Let sit at room temperature for 25-30 minutes before serving.

Freezer:

They can be frozen for up to2-3 months. It is best to keep them in an airtight container in a ziplock bag and let them sit at room temperature before frosting.

Frequently asked questions.

How to Make Cream Cheese Frosting?

Beat cream cheese and butter: 

Beat cream cheese and unsalted butter in a bowl with a mixer until smooth. Scrape the bowl with a spatula and beat again for about 10 seconds to bring it all together.

Mix:

Now add vanilla, salt, and powdered sugar. Mix lightly until powdered sugar is wet or beat until smooth.

Pipe:

Use a piping bag to pipe them, or spread them out with a knife.

Why use overripe bananas?

Overcooked bananas play an important role in maximizing the flavor of baked goods. Whether you're making banana cupcakes, banana muffins, or banana bread, the more fragrant and fragrant they are, the better. They'll be easier to mesh into your backpack more evenly.

Can I make my buttermilk?

Yes, you can. Add about 1/2 tablespoon white vinegar to 1/2 cup whole fat milk. Let sit for a while and then use as usual.

Can you make cream cheese frosting ahead of time?

Yes, you can. Store it in an airtight container. When you want to use it, take it out of the fridge and let it sit at room temperature for 15 minutes. Then add 1 tablespoon of milk and beat with a mixer until it becomes soft again.

How do I quickly ripen bananas?

Use more ripe bananas to get the best taste. To make the nails ripen faster, place them on a baking sheet with their skins and bake in the oven at 250 15 for 15-20 minutes.

What kind of frosting is best for banana cupcakes?

I have used brown butter frosting in this recipe. But some of the other best options are cream cheese frosting, chocolate frosting, and peanut butter frosting.

Why did my cupcakes sink?

This can be a result of over-mixing the batsman. Under mixing can also cause this, such as opening the oven door too often or underbaking when baking cupcakes.

Why did my banana cupcakes turn out dense or dry?

Mixing too much with the batsman is the biggest crime. You should carefully shake the wet and dry ingredients until they are completely combined. One of the reasons is to over-measure your flour. Do not use expired baking powder or baking soda. Always bake cupcakes on the middle shelf of your oven. Use an oven thermometer to keep the temperature right.

How to Make Banana Muffins Moist?

The only difference between a damp banana muffin and a dried banana muffin is the sandpaper in the cupcake wrapper. Use a solid ratio of dry and wet ingredients to moisten the muffins. Use a little fat, brown sugar, and plenty of bananas for more moisture and flavor.

How to Mash Bananas?

Just use your mixer to mesh them! Beat the remaining wet ingredients in the same bowl, then beat in the dry ingredients.

Nutrition Facts.

·         Calories363kcal (18%)

·         Carbohydrates53g (18%)

·         Saturated Fat10g (50%)

·         Polyunsaturated Fat1g

·         Monounsaturated Fat4g

·         Trans Fat1g

·         Cholesterol64mg (21%)

·         Potassium111mg (3%)

·         Sodium252mg (11%)

·         Protein3g (6%)

·         Fiber1g (4%)

·         Sugar40g (44%)

·         Vitamin C1mg (1%)

·         Iron1mg (6%)

·         Fat16g (25%)

·         Vitamin A554IU (11%)

·         Calcium39mg (4%)

This nutrition information is provided based on an online nutrition calculator only. Please consult a nutritionist or doctor for corrective information on dietary restrictions and concerns. 

Conclusion.

These banana cupcakes are extra fluffy and moist. A tangy cream cheese frosting has been used on top to make them perfect.