Banana cupcakes with Cream Cheese Buttercream Frosting and a Caramel Drizzle! A flavor-packed cupcake recipe with homey flavors you’ll love!
There is nothing like a homemade cupcake to make a day feel special.
Whether for a surprise or an easy dessert, this cupcake recipe gets people excited!
Homemade Banana Cupcakes with Cream Cheese Buttercream Frosting and a caramel drizzle.
Light, fluffy cupcakes topped with delicious tangy flavors.
What’s not to love?!
Banana cupcakes are a light, fluffy cupcakes that aren’t overly sweet.
This is perfect to pair with the cream cheese buttercream frosting and caramel drizzle.
There is just enough banana flavor for a delicious homey cupcake. Not overwhelming banana flavor.
Cinnamon and buttermilk are delicious too.
Using a mix of butter and vegetable oil makes moist cupcakes that don’t dry out as they are stored for eating.
Banana Cupcake Ingredients
The ingredients for this cupcake recipe are mainstream and easily available from any grocery store.
It’s easy to change them up to be gluten-free too.
- All-purpose flour (regular or gluten-free)
- Baking soda
- Baking powder
- Kosher salt
- Unsalted butter
- Vegetable oil
- Granulated White sugar
- Vanilla Extract
What Type of Bananas to Use
Ripe bananas are key for the great flavor of this cupcakes recipe.
They do not HAVE to be over ripe or blackened. Just not green or you’ll taste that in the flavor.
They should be soft enough to mash easily with a fork.
Banana Cupcakes are a great way to use up ripened bananas though.
The deep sugar flavor of the over ripened bananas enhance the the sweet flavors in the cupcakes.
How to Force Ripen Bananas: Roasted Bananas!
Don’t want to wait for the bananas to ripen? Roast them!
They have a more caramelized flavor that make these cupcakes even better. It’s a trick I use whenever I make Hummingbird Cake.
How to Roast Bananas:
STEP 1: Heat oven to 350 degrees.
STEP 2: Place bananas on a cookie sheet with peels left on.
STEP 3: Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine).
STEP 4: Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside.
Make Gluten-Free Banana Cupcakes
Using a gluten-free measure-for-measure flour blend for this recipe makes perfect gluten-free cupcakes.
All other ingredients are naturally gluten-free!
Cream Cheese Buttercream Frosting
This frosting is the best of buttercream with a tangy addition of cream cheese!
The flavor is a perfect addition to the banana cupcakes.
Piping the frosting gives a fancy look but it can also be spread on.
If you like the Cream Cheese Buttercream Frosting you’ll find it in these dessert recipes too:
Cream Cheese Buttercream Frosting Ingredients
When the ingredients are all at room temperature the frosting whips up to be light and fluffy!
- Unsalted butter
- Cream cheese
- Powdered (Confectioner’s) sugar
- Vanilla extract
- Heavy Cream
The crowning touch on these cupcakes is the ooey gooey caramel drizzle on top of the frosting.
It’s a perfect flavor combination!
Store-bought caramel sauce can be used. Or if you have the time you can make homemade salted caramel sauce too!
Room Temperature Ingredients
Be sure the ingredients specified in the recipe as ‘room temperature’ ARE room temperature.
This includes the unsalted butter and buttermilk for the banana cupcakes.
For the Cream Cheese Buttercream Frosting this includes the butter and cream cheese.
The temperature of these ingredients makes a different in the final texture of the cupcakes and frosting.
Do Not Overmix the Banana Cupcake batter
Over mixing will make a denser consistency banana cupcake.
Following the instructions for mixing together the dry ingredients and buttermilk for the best results.
Double Line the Cupcake Molds
This trick allows the outside facing liner to be clean.
The inside liner absorbs any oils that come out in cooking leaving the outside liner looking perfect!
Cool Cupcakes Completely before Frosting
This prevents the frosting from beginning to melt on warm cupcakes.
It also allow the light, fluffy cupcakes to set fully before frosting them.
How to Make Banana Cupcakes – Step-by-Step
For a detailed printable recipe refer to the recipe card at the end of the blog post.
STEP 1: Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners.
STEP 2: In a large bowl, whisk together the dry ingredients.
STEP 3: Using a standing mixer with paddle attachment, cream together butter, oil, and sugar (photo 1) until light and fluffy. NOTE: a handheld mixer may also be used.
STEP 4: Add mashed bananas, eggs, and vanilla extract, and beat until smooth (3-4 additional minutes) (photo 2).
STEP 5: Add the buttermilk and the dry ingredients. Start and end with the flour mixture. Gradually combine adding a small amount of each at a time. DO NOT OVERMIX (photo 3).
STEP 6: Scoop batter into the cupcake liners 2/3 of the way full (photo 4).
STEP 7: Bake cupcakes for 15-17 minutes. Or until a toothpick is inserted into the center of a cupcake and comes out clean.
STEP 8: Remove from oven and cool completely.
Making the Cream Cheese Buttercream Frosting
Cream together the butter and cream cheese until smooth.
Add the powdered sugar, vanilla extract, and salt; beat until smooth.
Spoon frosting into a large pastry bag fitted with a large star frosting tip. Frost cooled cupcakes.
Right before serving, drizzle frosting with caramel sauce and garnish with dried banana chip.
How to Store Banana Cupcakes
Store in an airtight container in the refrigerator for up to 3-4 days.
Due to the dairy frosting the frosted banana cupcakes must be refrigerator.
Can you Freeze Banana Cupcakes?
Yes, before they are frosted.
Put the cupcakes in an airtight container. Freeze for up to 3 months for best flavor.
Thaw in the refrigerator.
More Banana Recipes You’ll Love
- Homemade Banana Pudding
- Chocolate Chip Banana Bread
- Banana Coffee Cake
- Pumpkin Roasted-Banana Quick Bread
- Bananas Foster
- Roasted Banana Chia Pudding Breakfast Bowl
Try These Dessert Recipes Too!
- Lime Cheesecake in the Instant Pot
- Shortcut Margarita Cupcakes with Cream Cheese Lime Frosting
- Ice Cream Cone Cupcakes
- Ginger Pear Pie
- Soft Shelled Creme Tart
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Banana Cupcakes with Cream Cheese Buttercream Frosting
- 2 cups all-purpose flour regular or gluten-free measure-for-measure blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon Kosher salt
- ¼ cup unsalted butter room temperature
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 3 medium-sized bananas (ripe) mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk room temperature
Cream Cheese Buttercream Frosting
- ½ cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 2 1/2 cups powdered sugar
- 2 teaspoon vanilla extract
- 2 teaspoons Heavy Cream
- ½ cup caramel sauce store-bought or homemade
- Dried banana chips
- Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In the bowl of your mixer fitted with the paddle attachment, cream together butter, oil, and sugar until light and fluffy.
- Add mashed bananas, eggs, and vanilla extract, and whip for an additional 3-4 minutes.
- Gradually alternate adding the flour mixture and the buttermilk to the banana mixture in 3 additions. Begin and end with the flour mixture. Mix only until just combined.
- Scoop batter into the cupcake liners 2/3 of the way full.
- Bake cupcakes for 15-17 minutes or until a toothpick is inserted into the center of a cupcake and comes out clean. Remove from oven and cool completely.
Cream Cheese Buttercream Frosting
- Cream the butter and cream cheese together until smooth.
- Add the powdered sugar, vanilla extract, and heavy cream; beat until smooth.
- Spoon frosting into a large pastry bag fitted with a large star frosting tip. Frost cooled cupcakes.
- Right before serving, drizzle frosting with caramel sauce and garnish with dried banana chip.
Michelle L says
These are DELICIOUS! Thank you!
Erin | Dinners,Dishes and Dessert says
These Banana cupcakes would disappear in our house!
My banana obsessed husband was in heaven eating these cupcakes! He requested them again for his birthday next week!
What a great recipe! I’ve added it to our Thanksgiving brunch!
Pamela Frost says
We are constantly making banana bread for the kids to have before school. I love the idea of making cupcakes and then thank you so much for sharing how to roast the bananas to make them ripen faster!
I also appreciate the gluten free recipe so I can also make them to enjoy myself!
These look so good. I just want to eat them immediately.
jill nunn says
These look totally yummy! So rich and decadent! my family would love these so much!