These Banana Cupcakes topped with my favorite cream cheese frosting are quick to make and easy to eat! A flavorful treat that uses up leftover ripe bananas!
My 4 year old decided to do a lemonade stand this summer in our front yard.
We just happen to have a house right next to the largest park in town.
It’s at this park they do a weekly evening concert every Wednesday night.
So every Wednesday night we feature homemade lemonade and cupcakes.
Our sales turn out to be better than your average lemonade stand and all money is going towards her college fund (12 years away).
We are hoping that by the time she gets to college she’ll have a semester (or more) paid for!
Because I’ve been doing so many cupcakes lately, a new flavor every week, my brain has been in cupcake mode.
So when I looked at my fruit bowl and saw some extra ripe looking bananas, I didn’t hesitate a second when it came to what to make with them.
Banana Cupcakes of course!
Though these banana cupcakes didn’t make a debut at our stand, they did make a debut in our tummies.
These were really quite good and in all honesty, if my bananas had better timing when it came to the use it or lose it moment I would have made these for our stand.
However bananas don’t ripen on my time, they ripen on their own time frame, which just happened to be on a Friday.
They were not going to last until Tuesday and my freezer was beyond packed so there was no hope of freezing them for later.
However, I’m not sad at all.
By keeping them all for myself (and a few friends and neighbors) we actually got to eat them.
And when I say eat them, I mean, more than 1 or 2.
As in I may have had 3 for dessert.
DON’T JUDGE!
These banana cupcakes are light, they are healthy {in terms of cupcakes} and were absolutely delicious!
Perfect for birthday, celebration, family gathering or baby shower.
Really, who doesn’t like cupcakes?!
Banana Cupcakes with Vanilla Cream Cheese Frosting
Ingredients
- CUPCAKES:
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- 1/2 cup butter, room temperature
- 1 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 large ripe bananas, mashed
- 8 ounce sour cream
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
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- Frosting:
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- 1 (8 ounce) package of cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 teaspoon vanilla bean paste or or 2 teaspoons of vanilla
- 2 cups powdered sugar
- Banana Chips
Instructions
- Preheat oven to 325*F
- Line cupcake pan with liners and set aside
- Blend butter and sugar until well whipped.
- Add eggs and blend well, scraping down side of bowl.
- Add vanilla, mashed bananas, sour cream, salt, and baking soda, mix well.
- Add flour 1/2 cup at a time, mixing well after each addition until all is blended.
- Fill each cupcake liner 3/4 cull with batter and bake for 16 minutes or until toothpick inserted in center of cupcake comes out clean.
- For frosting, blend cream cheese & butter until smooth.
- Add vanilla paste or vanilla and powdered sugar 1/2 cup at a time until fully incorporated.
- Pipe onto cupcakes and refrigerate until ready to serve.
- Cream Cheese frosting will melt in heat so keep in cool area.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 133mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 2g
Nutritional information is estimated, not exact.
Photos & Text Updated: July 30, 2018