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I can’t wait to tell you about my spin on banana cupcakes! These Banana Cream Cheese Cupcakes have a super soft base, a hidden cream cheese pocket, and a mountain of fluffy frosting on top. Whip up a batch when you want to seriously wow your friends and family.
Why These Stand Out
What gets me about these is how the mellow banana goodness and zippy cream cheese just belong together. Dodging through warm spice and dreamy frosting on top, every bite feels fancy. But honestly, they’re not hard to throw together and look bakery-level cool.
Stuff You’ll Grab
- For the Frosting:
- Even more soft butter
- Powdered sugar
- Heavy cream
- Vanilla extract
- For the Creamy Center:
- Powdered sugar
- Soft cream cheese
- Extra vanilla
- Cake Base:
- Super ripe bananas
- All-purpose flour (1 ½ cups)
- Fluffy sour cream
- Pure vanilla
- Fresh eggs
- Sugar (¾ cup)
- A half cup of soft butter
- Tiny salt shake
- Baking powder & soda
Jump Right Into Baking
- Finish It Off:
- Pop on banana breaks and dust a little cinnamon up top.
- All Set? Prep:
- Turn your oven to 350°F and line that cupcake tin.
- Whip Up Your Mix:
- Whisk together flour, salt, baking soda, and baking powder.
- Get That Batter Going:
- Cream butter with sugar, then slip in eggs, vanilla, plus all those mashed bananas.
- Add Everything Together:
- Fold in the dry stuff plus sour cream – just till it looks blended.
- Bake Time:
- Spoon batter 2/3 in each cup and bake till they’re golden and fluffy.
- Make Them Next-Level:
- Drop the cream cheese center inside, then slather with tons of frosting.
Top Tricks
Grab those nearly brown bananas for max sweetness! Wait until your cupcakes are 100% cooled before you sneak in the filling. Want insta-cute swirls? Use a piping bag or cut the corner off a sandwich bag. Oh, and take it easy mixing or they’ll come out tough, not airy.
Storing Made Simple
Pop these in the fridge for four days max since there’s cream cheese inside. I dig cold cupcakes straight from the fridge, but heat ‘em for ten seconds if you want gooey goodness. Coffee fits great, or go wild and pour a little caramel on top.
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Switch Things Up
- Use whipped cream if you want a lighter topper
- Drop in mini chocolate chips for a sweet punch
- Add crunchy nuts for one more texture
- Sub your favorite gluten-free flour if that’s your jam
Common Questions
- → What kind of bananas should I use?
Grab bananas that are nice and spotty with lots of brown. They're sweeter and mash up easy.
- → Is it okay to prep these the night before?
Yep, you can. Just toss the banana slices on right before eating so they don't turn brown.
- → What's the best way to keep these fresh?
Pop them in the fridge for up to three days because of the cheesy filling.
- → Don't have a piping bag—any tricks?
Just use a zip-top bag and snip off one corner. It works great for piping!
- → Why did my cheese filling go runny?
Only fill the cupcakes once they're totally cooled down. Warm ones will melt the filling fast.