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frosting banana cupcakes
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Banana Cream Cupcakes Recipe

These Banana Cream Cupcakes are moist banana cupcakes that are made with ripe bananas and filled with a banana cream cheese frosting.  What a delicious treat! These cupcakes are perfect for anyone who loves banana cake. These perfectly portioned banana cupcakes are going to become a family favorite.
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: banana cream cupcakes
Servings: 24 cupcakes
Author: Jill

Ingredients

Ingredients for Cupcake Base:

  • 4 large eggs separated
  • 1 stick 1/2 c. butter
  • 1 t. vanilla extract or ½ t. vanilla and ½ t. banana extract
  • 1-1/2 c. mashed very ripe bananas (brown spots welcome)
  • 1/2 t. baking soda
  • 2 t. baking powder
  • ¾ c. sugar
  • 1-1/2 c. flour all-purpose or cake flour works equally well

Icing and Filling Ingredients:

  • 8 oz. cream cheese room temperature
  • 4 oz. butter room temperature
  • 1 t. banana extract can substitute vanilla extract if desired
  • 4 c. powdered sugar

Instructions

  • Preheat oven to 350 degrees
  • Line 24 count cupcake pan with paper liners
  • Cream butter with electric mixer on medium speed until fluffy
  • Add egg yolks, one at a time, mixing after each addition
  • Add bananas and extract/extracts and mix well
  • Whip egg whites until stiff peaks form.
  • Fold ½ of whipped egg whites into wet mixture.
  • Combine dry ingredients in a separate bowl.
  • Add dry ingredients to wet ingredients and mix until blended.
  • Add remaining ½ whipped egg whites and fold in.
  • Bake on center rack of oven for approximately 12 minutes or until a toothpick inserted in center comes out clean (or at least mostly clean)
  • Remove from oven to a wire rack and cool completely.

Instructions for Icing:

  • Beat cream cheese until light and fluffy
  • Beat in butter and extract
  • Add powdered sugar, a small amount at a time, continuing to mix until thoroughly combined
  • Remove core from center of each cupcake, using an apple corer or small spoon, going about 2/3 of the way to the bottom of the cupcakes.
  • Spoon or pipe icing into the hole in center of each cupcake
  • Spread icing on tops of each cupcake or pipe on. I used a Wilton #1M. #2A works well also.
  • Leftover cupcakes should be stored in refrigerator.