Description
Soft and moist cupcakes infused with warm cinnamon flavors and ripe bananas, topped with smooth cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup ripe bananas, mashed
- 1/2 cup brown sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon (for cinnamon swirl)
- 1/2 cup cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, mix flour, baking powder, baking soda, salt, and 1/2 teaspoon ground cinnamon. Stir to combine.
- In another large bowl, cream 1/2 cup softened butter and 1 cup sugar until light and fluffy (about 2–3 minutes with a mixer).
- Beat in the eggs one at a time and mix in 1 teaspoon vanilla extract.
- Add the dry ingredients and sour cream alternately to the butter mixture, starting with some dry mix, then sour cream, and mixing until just combined.
- Gently fold in the mashed ripe bananas until the batter is even.
- In a small bowl, mix 1/2 cup brown sugar and 1 tablespoon ground cinnamon for the cinnamon swirl.
- Fill each cupcake liner halfway with batter, add about 1 teaspoon of the cinnamon swirl mixture, then top with more batter until about 3/4 full. Swirl with a toothpick if desired.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then move to a wire rack to cool completely.
- For the frosting, beat 1/2 cup cream cheese and 1/4 cup softened butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until light and spreadable.
- Frost the cooled cupcakes with the cream cheese frosting, and decorate as desired.
Notes
These cupcakes are great for breakfast, snacks, or desserts, and can be stored to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg