Banana Cream Cheese Cupcake

Savor the World.

Banana Cream Cheese Cupcake

You simply won’t believe how delicious these banana cupcakes are. They’re creamy and fluffy, with a luscious cheesecake filling and a smooth frosting that will melt in your mouth and melt your heart. I promise, you, your family, and your friends are going to love them! Let’s make them!

Servings:12 cupcakes

Prep Time: 20 minutes

Cook Time: 18-22 minutes

Total Time: 40 minutes

Ingredients:

1 cup mashed ripe bananas (about 2–3 bananas) (240 g)
1 ½ cups all-purpose flour (180 g)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, softened (113 g)
¾ cup granulated sugar (150 g)
2 large eggs
1 teaspoon vanilla extract
⅓ cup sour cream or Greek yogurt (80 ml)

Filling:

4 oz cream cheese, softened (115 g)
2 tablespoons butter
½ cup powdered sugar (60 g)
½ teaspoon vanilla extract

Frosting:

4 oz cream cheese, softened (115 g)
¼ cup unsalted butter, softened (56 g)
1 ½ cups powdered sugar (180 g)
1 teaspoon vanilla extract
Banana slices and cinnamon for garnish (optional)

Equipment needed:

Electric mixer
Two medium bowls
Muffin tin with cupcake liners
Piping bag (optional for filling and decorating)
Knife or cupcake corer

See 5 variations of the recipe at the end.

You might also be interested in:

...

Did You Know?

Bananas aren’t just the world’s most eaten fruit… they’re also naturally radioactive! Don’t worry though—the amount is so tiny you’d have to eat over 10 million banana cupcakes at once to notice anything. So enjoy without fear!

Instructions:

Here we go! Start by preheating your oven to 350°F (180°C). Don’t skip this step—it’s key to making sure your cupcakes bake evenly. While your oven heats up, line your muffin tin with cupcake liners. This not only makes cleanup easier but also keeps the batter from sticking. If you prefer, you can lightly grease the tin with butter instead of using liners.
Now, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. If you’ve got a whisk, use it—it helps to aerate the flour and ensures the dry ingredients are well distributed, which will give you fluffier cupcakes.
In your larger bowl, beat the softened butter with the sugar until the mixture is light and creamy. This usually takes about 2–3 minutes with an electric mixer (and trust me, it’s worth using one unless you want a serious arm workout). Next, add the eggs one at a time, beating well after each. Stir in the mashed bananas, vanilla, and sour cream (or Greek yogurt). Don’t worry if the mixture looks a little lumpy because of the bananas—that’s totally normal.
Time to combine! Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or mix on low speed just until everything comes together. Be careful not to overmix here, or you’ll end up with dense cupcakes instead of soft, fluffy ones.
Fill each cupcake liner about ¾ full so they have room to rise without spilling over. Bake for 18–22 minutes, checking with a toothpick: if it comes out clean or with just a few crumbs, they’re ready. Once done, let them sit in the tin for about 5 minutes before transferring to a wire rack to cool completely. Important! Never try to fill or frost them while warm, or the filling will melt and get messy.

Now for the filling! Beat the cream cheese with the butter until smooth and lump-free. Then slowly add the powdered sugar and vanilla until you have a creamy, well-blended mixture. The filling should be firm enough to hold inside the cupcake, but still soft and creamy when you bite into it—that’s the secret!
Once your cupcakes are completely cool, it’s time to fill them. Use a knife or an apple corer to cut a small hole in the center of each cupcake. Fill each cavity with the cream cheese mixture using a piping bag or a small spoon. This is where the magic happens—every bite gets that surprise creamy center!
Now, for the frosting: beat the cream cheese and butter until smooth. Slowly add the powdered sugar, followed by the vanilla, and beat until the mixture is light and fluffy. If you prefer a firmer frosting, chill it in the fridge for about 20 minutes before using.
You did it! Finish by decorating each cupcake with the frosting using a piping bag and your favorite tip. For a final touch, top with a fresh banana slice and a sprinkle of cinnamon. If you want, you can also drizzle a little honey or add chocolate chips for extra flair.

Ingredient Substitutions

Ripe banana: If you don’t have it, you can use unsweetened applesauce in the same amount, though the flavor will be different.
Sour cream: You can easily replace this with plain Greek yogurt.
All-purpose flour: You can swap it for whole wheat flour, but the texture will change a bit.
Butter: If you prefer a dairy-free option, use vegan butter or melted coconut oil, though the flavor will also change.
Cream cheese: If you don’t have it, mascarpone works too, giving you a more delicate flavor.

Preparation Tips

Ripe bananas: Make sure they have dark spots; the riper they are, the sweeter and more flavorful your cupcakes will be.
Dairy ingredients: Always let them come to room temperature before starting—this helps your batter mix more smoothly.
Mixing: Don’t overmix once you add the flour, or you’ll end up with dense cupcakes instead of fluffy ones.
Filling: Use a piping bag, or if you don’t have one, just cut the tip of a sturdy plastic bag.
Decoration: Pro tip: freeze the banana slices if you’re not serving the cupcakes the same day—this prevents them from browning.

Nutritional Information (per serving):

Calories: 310 kcal
Protein: 4 g
Fat: 17 g
Carbohydrates: 36 g
Sugars: 22 g
Fiber: 1 g
Sodium: 210 mg

Storing & Reheating

Storage: Keep your cupcakes in an airtight container in the fridge for up to 4 days, no problem.
Freshness: Place a piece of wax paper on top before sealing to better preserve their soft texture.
Reheating: If you’d like them warm, microwave for 10–15 seconds, but without the frosting.

Recipe Story or Inspiration

This recipe is inspired by the perfect fusion of classic banana bread and the creamy sweetness of cheesecake. It’s made to share cozy moments at home, with a moist texture and creamy center that make it perfect for casual celebrations, afternoon coffee, or simply treating yourself to a little homemade comfort.

Frequently Asked Questions (FAQ)

Can I use frozen bananas? Yes, but always thaw them completely and drain any extra liquid before using.
Can I make them without filling? Absolutely! They’re still delicious with just the frosting—or even plain—but the filling really elevates them.
Is it possible to make them sugar-free? You can use sugar substitutes, but keep in mind both flavor and texture will change a little.
Can they be frozen? Yes, freeze them without frosting for up to 2 months. Thaw in the fridge, bring to room temperature, and decorate before serving.
What if I don’t have a piping bag? No problem—just use a sturdy plastic bag and snip off one corner to fill and decorate.

Serving Suggestions

Pair your Banana Cream Cheese Cupcake with a cup of almond milk latte to balance the sweetness.
Fresh berries like strawberries or raspberries make a great tangy contrast.
A cinnamon-vanilla tea will complement the cupcake’s warm flavors.
A childhood classic: a cold glass of milk—or oat milk for a dairy-free twist.
Add a second dessert, like a silky dark chocolate mousse, for double indulgence.

Recipe Variations

Chocolate chips: Oh yes—add dark chocolate chips to the batter for extra sweetness and richness.
Walnuts or pecans: Fold in chopped nuts for a crunchy bite.
Different filling: Swap the cream cheese filling for dulce de leche or peanut butter for another delicious twist.
Citrus touch: Add orange zest to the batter for a fresh, aromatic flavor.
Mini cupcakes: Make them extra cute by baking bite-size versions, reducing the bake time to 12–14 minutes.

And that’s it! You’ve baked some truly delicious cupcakes with a creamy surprise inside. You and your family or friends are going to love these soft, extra-tasty cupcakes that never fail to win everyone over. Happy cooking!

Tastes of La Paz.