Let's Bake

Banana Cupcakes

Yield Makes 12 cupcakes 1x
Prep: 45 minutesCook: 20 minutesTotal: 1 hour 5 minutes

Soft and tender Banana Cupcakes topped with cream cheese frosting.


Banana cupcakes

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 180 grams (3/4 cup) mashed banana, (23 overripe bananas)
  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 120 ml (1/2 cup) buttermilk

Cream cheese frosting

  • 115 grams (1/2 cup or 1 stick) butter, room temperature
  • 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 375 grams (3 cups) icing sugar or powdered sugar, sifted
  • Walnuts, crushed, for decorating


  1. Line a 12-hole muffin tray with cupcake liners. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  2. In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly just until combined.
  3. In a separate bowl, add flour, baking powder, cinnamon and salt and whisk briefly.
  4. Add flour mixture to the butter mixture, along with buttermilk and the mashed banana. Gently mix until just combined. The batter will be thick and creamy.
  5. Spoon batter into prepared cupcake liners and bake for approximately 18-20 minutes or until the cakes spring back lightly to the touch. Remove cupcake from muffin tray and place on a wire rack to cool completely. 
  6. To make the cream cheese frosting, add butter and cream cheese (ensuring both are at room temperature) to a large mixing bowl. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Add vanilla.
  7. Add sugar, 1 cup at a time, and continue to beat on a medium speed until smooth. Transfer frosting to a large piping bag fitted with a large round tip. Pipe frosting onto each cupcake. Scatter over crushed walnuts.


Buttermilk: If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of white vinegar to 1/2 cup of full fat or whole milk. Let it sit for 5 minutes and then use as per normal.

Cream cheese: Make sure you use a block of full fat cream cheese, not the spreadable kind or a low fat version. It should look like the photo below.

Nutrition Information

Serving Size: 1 cupcake Calories: 486 Sugar: 45.4 g Sodium: 137.3 mg Fat: 25.3 g Carbohydrates: 62.4 g Protein: 4.7 g Cholesterol: 78.9 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CupcakesCuisine: American
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