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    You are in: Home / Recipes / Banana Cupcakes With Cream Cheese Frosting Recipe
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    Banana Cupcakes With Cream Cheese Frosting

    Banana Cupcakes With Cream Cheese Frosting. Photo by May M

    1/3 Photos of Banana Cupcakes With Cream Cheese Frosting

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    May M's Note:

    Adapted from Cooking Light (Sept. 1999). Original recipe uses plain fat-free yogurt, but I prefer powdered buttermilk, reconstituted. This allegedly yields 12 standard-sized cupcakes, but I like to make 24 mini ones for parties. Nutmeg adds that special something.

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    Ingredients:

    Yield:

    mini cu ...

    Units: US | Metric

    CUPCAKES

    FROSTING

    Directions:

    1. 1
      Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
    2. 2
      CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
    3. 3
      Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
    4. 4
      In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
    5. 5
      Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
    6. 6
      FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
    7. 7
      Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!

    Ratings & Reviews:

    • on March 02, 2011

      Excellent recipe! I've made banana cake with cream cheese icing, but I've never been much of cupcake maker.. however, this recipe was as easy as it was tasty! Also... this is the first recipe I've made the yielded the number of cupcakes that it was supposed to yield. All in all, awesomeness!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2006

      45

      Very good. More like a muffin than a cupcake in texture, but very nice flavor nonetheless. We weren't crazy about the frosting, it was easy to make with my kitchenaid, but it had a rather runny texture and just an off taste in general...probably because we love the full fat, full butter type cream cheese frosting. We enjoyed this healthier alternative. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2006

      55

      Yummy, yummy, yummy! This were delish! I used 1/2 whole wheat flour. The addition of nutmeg was perfect! The only thing I would change is 1) cook for 5-7 minutes LESS, they came out almost over done and 2) soften the cream cheese before mixing - it was impossible to combine it without making a HUGE mess of pow. sug. all over the counter. I also added about 1 T smart balance margarine to the frosting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Banana Cupcakes With Cream Cheese Frosting

    Serving Size: 1 (909 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 114.8
     
    Calories from Fat 28
    24%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 23.3 mg
    7%
    Sodium 83.2 mg
    3%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 0.2 g
    0%
    Sugars 15.6 g
    62%
    Protein 1.5 g
    3%

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