These Banana Cupcakes topped with tangy cream cheese frosting are fluffy, moist, and come together in a snap. Your family will go bananas for them!

This post contains affiliate links.
There’s something about fruit-filled cupcakes that just screams spring to me.
As soon as the weather starts to warm up, I want to start baking everything from blueberry cupcakes and strawberry cupcakes to these perfectly moist Banana Cupcakes.
Luckily, between Easter, Mother’s Day brunches, and graduation parties, there are lots of opportunities to make and serve these delicious Banana Cupcakes.

PERFECT BANANA CUPCAKE RECIPE
Truth be told, the first time I ever made these cupcakes, I had no intention of blogging them. I wanted to use up some overly ripe bananas in our fruit bowl and considered making Banana Crumb Muffins for half a second.
But there was something about Banana Cupcakes that just sounded like a better idea, and I’m glad I went with my gut.

These cupcakes ended up being perfectly moist and fluffy (thanks to some cake flour instead of all-purpose, just like funfetti cupcakes) topped with tangy cream cheese frosting.
I’ve made this recipe many times now, and I still think it’s pretty much the best banana cupcake recipe I’ve had. The flavor of the bananas comes through perfectly, making them a wonderful addition to any Easter, Mother’s Day, or spring brunch menu.

HOW TO MAKE THESE CUPCAKES
Banana Cupcakes are a cinch to make and are so flavorful, you’ll want to make them over and over again.
Ingredients you’ll need
The ingredient list for this recipe is similar to the ingredient list for Hummingbird Cupcakes, but with a few less things needed:
- 1 cup plus 2 tablespoons cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large ripe bananas, peeled, and mashed
This recipe uses cake flour instead of all-purpose flour for a super light texture. You can totally use all-purpose flour, the crumb of your cupcakes will just be a little heavier in texture.

Tools you’ll need
In addition to measuring cups and spoons, you’ll want to grab:
- Stand mixer fitted with the paddle attachment or an electric hand mixer
- Muffin tin
- Large cookie scoop (optional)
I like to use a large cookie scoop (about 3 tablespoons in volume) to scoop the batter into my muffin tin, but you can use a spoon or small measuring cup as well.

Making this recipe
Start by whisking together the dry ingredients for your cupcakes: cake flour, baking powder, baking soda, salt, and cinnamon. Set this aside.
Using your mixer, beat the softened butter together with both of the sugars until the mixture is light and fluffy. This will take about 4 minutes – don’t try to rush this!
Add the sour cream, vanilla, and eggs to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined, then fold in the mashed bananas just until they are incorporated. Make sure not to over mix!

Line the cups of your muffin tin with paper liners or grease the cups well. Divide the batter evenly between the cups.
Bake the cupcakes in a preheated oven for 18-20 minutes. The cupcakes are done when the tops are golden brown and a toothpick inserted into the center of the cupcakes comes out clean.
Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean.
Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

WHAT IS A GOOD FROSTING FOR BANANA CUPCAKES?
If you ask me, there is nothing better than banana cupcakes with cream cheese frosting. The tangy-sweet flavor of the frosting pairs perfectly with the banana in the cupcakes.
If you’ve never made your own cream cheese frosting, don’t worry – I have plenty of tips and tricks that I shared in my cream cheese frosting recipe post.
If you don’t love cream cheese frosting, you could use homemade buttercream frosting or even brown butter frosting.
You can easily frost your cupcakes with an offset spatula, but don’t be afraid to grab some piping bags and a set of piping tips for a more finished look!

STORAGE TIPS
Because these cupcakes are so moist, you will want to store them in the refrigerator. If you top them with cream cheese frosting, keeping them in the refrigerator will be extra important.
Cover the cupcakes (I like to use a two-tiered cupcake carrier) and keep them in the refrigerator for up to 4 days.

Can you freeze banana cupcakes?
You can easily freeze your Banana Cupcakes either before or after frosting them.
If you plan on freezing the entire batch of cupcakes before serving them, I recommend freezing them before you frost them.
Make sure the cupcakes are completely cooled, then place the cupcakes in a zip-top freezer bag. For added protection, you can wrap the cupcakes in plastic wrap before placing them in the bag.
Freeze for up to 3 months. To thaw, let the cupcakes come to room temperature, then unwrap and frost as desired.

To freeze frosted cupcakes, place the cupcakes on a sheet pan or in a muffin tin within the freezer for a few hours to partially freeze the cupcakes.
Gently wrap the partially frozen cupcakes with plastic wrap, then place them in a zip-top freezer bag. Partially freezing the cupcakes first will help keep the frosting from getting as smashed.
I recommend only freezing frosted cupcakes for up to a month. To thaw, unwrap the cupcakes. If they are frosted in cream cheese frosting, let them thaw in the refrigerator overnight. If they are frosted in buttercream, they can thaw at room temperature.

Banana Cupcakes
These Banana Cupcakes topped with tangy cream cheese frosting are fluffy, moist, and come together in a snap. Your family will go bananas for them!
Ingredients
- 1 cup plus 2 tablespoons cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large ripe bananas, peeled, and mashed
- Cream cheese frosting, for topping
- Chopped pecans, for garnish
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy - about 4 minutes.
- Add in sour cream, vanilla and eggs and mix until combined.
- Gradually add the flour mixture to the butter mixture and mix until just combined.
- Fold in the mashed bananas until incorporated, taking care to not over mix.
- Use a large cookie scoop (about 3 tablespoons) to divide the batter between the prepared muffin cups.
- Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a toothpick inserted in the middle of the cupcake comes out clean.
- Allow cupcakes to cool completely before frosting. Garnish with chopped pecans.
Notes
- You can absolutely use all-purpose flour in place of the cake flour, the crumb of your cupcakes will just be a little heavier in texture.
- Store leftover cupcakes in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving.
- Freeze unfrosted cupcakes for up to 3 months or frosted cupcakes for up to 1 month.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 12 Serving Size 1 cupcakeAmount Per Serving Calories 159Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 54mgSodium 138mgCarbohydrates 17gFiber 1gSugar 13gProtein 2g

Cream Cheese Frosting
This cream cheese frosting recipe is about to be your new best friend. Use this tangy-sweet frosting to top anything from carrot cake and banana cupcakes to red velvet cake – or simply dig in with some graham crackers and a spoon!
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1 pound confectioners' sugar (about 3 ¾ cups), sifted
- 2 teaspoons vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
- With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
- Pipe or spread frosting onto cooled cupcakes or cake.
Notes
Store frosting in an airtight container in the refrigerator. Bring to room temperature before using, ideally whipping it for a few minutes with a mixer before spreading or piping onto cakes or cupcakes.
To freeze, place frosting in an airtight container with a layer of plastic wrap on top of the frosting. Freeze for up to 3 months. To thaw, place the container of frosting in the refrigerator for 24 hours. To use, allow to come to room temperature. Use a mixer to whip the frosting for a few minutes before piping or spreading onto cakes or cupcakes.
Ran out of powdered sugar? Learn how to make powdered sugar to save yourself a trip to the store!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amy Rodgers
Friday 17th of April 2020
Ohhhh my!! This recipe is amazing!!
Jamie
Tuesday 21st of April 2020
So happy to hear you enjoyed the cupcakes, Amy! Thanks so much for stopping by and leaving your feedback! -Jamie
Lizzie
Monday 28th of October 2019
I love all the recipes here, I alter them sometimes using gluten free flour or making them vegan, but this recipe and the best chocolate cake ever recipe is amazing. Everyone I make them for loves them, PS I am a stress baker so I use these recipes a lot
Jamie
Tuesday 29th of October 2019
Thanks so much, Lizzie!
Esther Rhodes
Monday 4th of March 2019
Does this batter come out thicker than regular cake batter? I want to use it to make a teddy bear cake and the mold suggests using a pound cake recipe. Would this work?
Jamie
Tuesday 5th of March 2019
Hello! This won't be a super dense batter like a pound cake so I can't say for sure if it would work for a cake pan with a lot of detailing. If you happen to give it a try, I'd love to know how it turns out. Happy baking! Jamie
Tammy Graham
Monday 8th of October 2018
Love your cup cakes. We had them on my granddaughters Birthday and every one just loved them.
Jamie
Tuesday 16th of October 2018
So happy to hear you enjoyed the cupcakes, Tammy! Thanks so much for stopping by and leaving your feedback! -Jamie
Lauren
Monday 3rd of September 2018
I didn’t read your blog. I’m not a fan of blogs. I’m impatient and just want the recipes. I don’t think i’ve left a comment before on any blog and I doubt I will again. As I was scrolling down I saw you’ve been through a lot and I hope you’re ok. However, I just want to say THANK YOU! I have been searching and searching for a banana cupcake recipe. I must have visited 100 websites and god knows how many Pinterest pages. The recipe you gave is AMAZING! So soft and moist and yummy and delicious. I piped in a caramel/butterscotch sauce into the centre of each before covering with the frosting. Delectable! (I’m obsessed with caramel!) So thank you. I will be saving your recipe and no doubt using over & over again. Thank you for sharing this amazing recipe!
Jamie
Sunday 9th of September 2018
So happy to hear you enjoyed the cupcakes, Lauren! So glad that you finally found what you were looking for. Thanks so much for stopping by and leaving your feedback! -Jamie