I talked about Aunt Suzie’s amazing banana bread in a previous post and I can’t say enough how moist and delicious it is. We’ve noticed that people like to put cream cheese on slices of banana bread so Michael thought it would be good with cream cheese frosting – he was right!
Enter the Banana Bread Cupcakes with Cream Cheese Frosting. This frosting recipe is what I think I remember my sister’s recipe is…why don’t I know, you ask? We’ll I’m too busy/lazy to get out the recipe box she made me for Christmas one year to find the card that she wrote it down on! Either way, it’s delicious and sweet and gooey and cream cheesy and you’ll love the frosting and the cupcakes that live under it.
- 2 Super Ripe Bananas, mashed
- 2 Eggs
- 1¾ Cup Flour
- 1½ Cup Sugar
- 1 tsp Baking Soda
- 1½ tsp Salt
- 1 Cup Walnuts (optional)
- ½ Cup Oil
- ¼ Cup plus 1 Tbsp Buttermilk
- 1 tsp Vanilla
- 8 oz Cream Cheese, Softened
- 3 Cups Powdered Sugar
- 1 tsp Vanilla
- Splash of Milk if Needed
- Preheat the oven to 325°
- Line a muffin pan with cupcake wrappers. This recipe will make at least 12 cupcakes.
- Combine all ingredients in the bowl of a stand mixer and mix to combine.
- Fill wells of the cupcake pan ¾ of the way full and cook for about 25 minutes or until toothpick comes out clean.
- Remove cupcakes from the pan and allow them to cool completely on a cooking rack.
- Beat cream cheese in the bowl of a stand mixer until smooth
- Slowly add powdered sugar ⅓ at a time until it’s all mixed in
- Add vanilla and a splash of milk if the frosting is too stiff.
- Once the cupcakes are cooled, put the frosting in a large zip-top bag and cut off the bottom corner to make a quick pastry bag. Swirl the frosting on the cupcakes and enjoy!
To make frosting the cupcakes easier, wait until they have cooled down. Use a cake decorating bag or make your own using a Ziplock bag. Put the frosting in the bag and cut off the corner. Frost away!
Cupcakes – and any cake for that matter – do great in the freezer! Just bag them and put them in the freezer unfrosted for up to 3 months. When you’re ready for cupcakes, take out of the freezer to thaw, whip up a batch of frosting and swirl away!
- Cupcakes are over 200 years old.
- 13% of wedding receptions now use cupcakes instead of traditional wedding cakes.