Deliciously moist banana cupcakes topped with creamy cheesecake frosting, perfect for any occasion.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed
1/2 cup buttermilk
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy cream
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and mashed bananas.
Alternately add flour mixture and buttermilk to the banana mixture, beginning and ending with flour. Mix until just combined.
Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
For frosting, beat cream cheese and powdered sugar until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture. Pipe onto cooled cupcakes.