Description
Delight in these moist and flavorful Banana Cream Cupcakes, combining ripe bananas and a smooth cream cheese frosting for a perfect sweet treat. Ideal for celebrations or a special dessert, these cupcakes offer a soft texture with a hint of banana essence, topped with a creamy, luscious frosting that’s easy to make.
Ingredients
Scale
Cupcake Batter
- 4 large eggs (separated)
- 1/2 cup butter
- 1 teaspoon vanilla extract or ½ teaspoon vanilla and ½ teaspoon banana extract
- 1½ cups mashed very ripe bananas
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup sugar
- 1½ cups all-purpose or cake flour
Cream Cheese Frosting
- 8 ounces cream cheese (room temperature)
- 4 ounces butter (room temperature)
- 1 teaspoon banana extract (or vanilla extract as substitute)
- 4 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is ready once the batter is prepared.
- Prepare Pan: Line a 24-count cupcake pan with paper liners to prevent sticking and ease cleanup.
- Cream Butter: Using an electric mixer on medium speed, cream ½ cup butter until it becomes light and fluffy, which incorporates air for a tender cupcake texture.
- Add Egg Yolks: Add egg yolks one at a time to the creamed butter, mixing well after each to ensure even distribution.
- Add Bananas and Extracts: Mix in the mashed bananas along with the vanilla or combined vanilla and banana extracts for enhanced flavor.
- Whip Egg Whites: In a separate bowl, whip the egg whites until stiff peaks form, which will help lighten the batter and add volume.
- Fold in Half Egg Whites: Gently fold half of the whipped egg whites into the banana mixture to maintain airiness in the batter.
- Combine Dry Ingredients: In another bowl, combine the flour, baking soda, baking powder, and sugar.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredient mixture to the wet banana mixture and mix until just blended to avoid overmixing which could make cupcakes dense.
- Fold in Remaining Egg Whites: Carefully fold in the remaining whipped egg whites to keep the batter light and fluffy.
- Bake Cupcakes: Pour the batter into lined cupcake pans and bake on the center oven rack for about 12 minutes or until a toothpick inserted in the center comes out clean or mostly clean.
- Cool: Remove cupcakes from the oven and place on a wire rack to cool completely before frosting.
- Prepare Frosting: Beat together room temperature cream cheese and butter until smooth and creamy. Add banana extract and gradually beat in powdered sugar until the frosting is fluffy and spreadable.
- Frost Cupcakes: Once cupcakes have cooled, evenly frost each cupcake with the cream cheese frosting.
Notes
- Use very ripe bananas for maximum flavor and moisture.
- Be gentle when folding whipped egg whites to retain the batter’s aeration.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute vanilla extract for banana extract if desired in both the batter and frosting.
- For a stronger banana flavor, consider adding a small amount of banana liqueur to the frosting.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.
