I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!
Ingredients
- ¼ cups all-purpose flour: 1 piece
- baking soda: 0.5 tsp
- baking powder: 0.25 tsp
- pinch salt: 1 piece
- white sugar: 0.5 cup
- lightly packed brown sugar: 6 Tbsp
- unsalted butter: 0.25 cup (softened)
- egg: 1 piece
- ripe bananas: 2 piece (mashed)
- buttermilk: 0.33333 cup
- chocolate chips: 0.5 cup (to taste, optional)
- cream cheese: 1 pack (3 ounce pack, softened)
- butter: 3 Tbsp (softened)
- vanilla extract: 1 tsp
- confectioners' sugar: 2 cups (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
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Whisk flour, baking soda, baking powder, and salt together in a bowl.
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Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
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Spoon batter into the prepared muffin tin.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
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Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
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Spread frosting over cupcakes.
