These mini banana cupcakes are soft and moist, with a most delicious cream cheese frosting – its hard to stop at just one!
I always make sure we have plenty of bananas in the house for our forever-snacking teenagers. But once in a while, we end up with a few over-ripe ones. These are perfect for cooking with. Try this banana bread, or these banana crumb muffins.
I have to say these mini banana cupcakes are always a hit! Mashed bananas create a wonderful soft, super moist interior, and give a delicious aroma. They are, of course great to eat like this, but add the creamy cheese frosting and it takes them to a whole other level!
Tips to make the best banana cupcakes
- Begin by bringing all your ingredients to room temperature. Remove the ingredients from the fridge around 30 minutes before you start on these cupcakes. This is because cold ingredients do not mix together very well. Also, eggs, butter, and other dairy products at room temperature, create tiny air pockets which lighten the cupcake mixture and the frosting. I tend to keep my butter out on the counter as I use it quite frequently in my cooking. If your butter is still quite chilled, it might help to chop it up into small cubes on a plate, to bring it to room temperature quickly.
- Mixing the dry ingredients together first, ensures they are evenly distributed. Then, separately blend together the wet ingredients before adding them to the dry ingredients. Stir together till the two mixtures are just combined. Be careful not to over-mix as this will result in rather dense cupcakes.
- Bake the cupcakes for around 12 minutes. Check them by inserting a clean knife through the centre of a cupcake. If it comes out clean, they are ready, and if it comes out sticky, give them another couple of minutes.
- While the cupcakes are baking, make the cream cheese frosting. I used a teaspoon of natural food colouring (made from beets) for a pale pink colour. The frosting comes together very quickly, so the cupcakes can be frosted as soon as they have cooled.
Storing banana cupcakes
Frosted cupcakes can be stored in the fridge for up to 3 days.
Because they are so moist, these cupcakes freeze very well. Pack them in an airtight container to store in the freezer, then allow to thaw overnight in the fridge. The frosting on the other hand, does not freeze well, so leave the frosting till after they are fully thawed.
Banana cupcakes with cream cheese frosting
- 3 over ripe bananas
- 1 medium egg, beaten
- 1 and 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- a pinch ground sea salt
- 1/3 cup butter softened
- 1 teaspoon vanilla extract
Cream Cheese frosting
- 1/4 cup butter, softened
- 1/2 cup cream cheese
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- 1 taespoon natural food colouring (optional)
- Preheat oven to 375℉/190℃. Grease the cupcake trays or line with cupcake paper.
- In a large bowl, combine the 1 and 1/2 cups of flour, the salt, baking soda and powder.
- In a separate large bowl, blend the bananas, vanilla essence, sugar, butter, food colouring and egg. Stir the banana mixture into the flour mixture until it is moistened.
- Spoon the mixture into the cupcake tray. Bake for 12 minutes. Cool on a wire rack before adding the frosting.
Cream cheese frosting
- Blend the butter and cheese in a medium mixing bowl till creamy. Add the icing sugar and vanilla and mix well. Decorate cupcakes.