Description
These Banana Cinnamon Roll Cupcakes are a delightful fusion of soft, fluffy banana cake and a rich cinnamon swirl, topped with a creamy cream cheese frosting. Each bite offers a warm, comforting flavor experience, with the sweetness of ripe bananas perfectly balanced by the warm spice of cinnamon.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- For the Cinnamon Swirl:
- ¼ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.
- Fill each cupcake liner halfway with the banana batter, then add a teaspoon of the cinnamon swirl mixture on top, followed by another layer of banana batter to fill the liners about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and enjoy!
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Store leftover cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a dairy-free option, use coconut cream in place of cream cheese and dairy-free butter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 28 grams
- Sodium: 210 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Banana Cinnamon Roll Cupcakes, banana cupcakes, cinnamon roll cupcakes, cream cheese frosting, dessert recipes, easy cupcakes, American desserts, baking recipes, sweet treats, brunch ideas, homemade cupcakes, comfort food