These delectable banana cream cupcakes are packed with delicious banana flavor and a creamy filling. If you’re looking for an alternative to banana bread that involves cream, this is your banana cupcake recipe!
Banana Cream Cupcakes Recipe
Because I have been cooped up and have a lot of food I need to make sure we get through I have been cooking and baking a whole lot lately! But, even though I’m in the kitchen all the time, the bananas still always seem to ripen up way too quickly and then I’m scrambling to figure out what to do with them.
Pro tip: If you notice your bananas getting too ripe and you don’t have time to make these delicious banana cream cupcakes, throw them in the freezer. You don’t have to peel them or anything. Trust me, it works! I have been doing it for years!
Another great way to use up bananas is to make some smoothies. My kids absolutely love this cranberry smoothie and also this pumpkin pie smoothie and it’s a super easy way to sneak some good healthy foods into their diet.
But if you’re craving a sweet dessert (like I pretty much always am), these delicious banana cream cupcakes are the way to go!
Banana Cream Cupcakes Recipe
Makes: 24 cupcakes
Prep time: 30 minutes
Cook time: 12 minutes
Total time: 45 minutes
Ingredients for Banana Cream Cupcakes
For cupcakes:
4 large eggs (separated)
½ cup butter
1 tsp. Vanilla extract
1 ½ cup mashed, ripe bananas
½ tsp. Baking soda
2 tsp. Baking powder
¾ cup sugar
1 ½ cup flour
For the filling & icing:
8 oz cream cheese, softened
½ cup butter, softened
1 tsp. Banana extract (or vanilla extract)
4 cups powdered sugar
How to Make this Banana Cream Cupcakes Recipe
The great thing about these cupcakes is that although they look gourmet, they are actually really simple to make!
Start by preheating your oven and preparing cupcake pans with 24 paper liners. Set the pans aside.
Cream your butter and sugar with an electric mixer on medium speed for 1-2 minutes until it’s nice and fluffy.
Add the egg yolks one at a time, making sure to mix well after each.
Add the bananas and vanilla extract and mix them until combined.
In a separate bowl, whip the egg whites until stiff peaks form. This should take a few minutes so be patient!
In another bowl, whisk together the baking soda, baking powder, and flour until they are completely mixed and free of any clumps.
Fold half of the egg whites into the rest of the wet ingredients until just mixed.
Now you are going to add the dry ingredients to that same wet mixture and fold until just mixed. Add the remaining egg whites and mix once more.
Scoop your cupcakes mix into the prepared liners and bake on the center rack for about 12 minutes or until a toothpick inserted in the center comes out clean!
When they are finished cooking, place them on a wire rack to cool.
While your cupcakes bake and cool, you can work on your filling, which will also double as an icing!
To make the filling, beat your cream cheese until light and fluffy in a large bowl. Beat in the butter and the extract and continue to beat until well mixed.
Add the powdered sugar a little bit at a time and continue to mix. You want this mixture to be nice and fluffy!
When your cupcakes are completely cooled, remove the core of each cake using an apple corer or a small spoon. You should be scooping about ⅓ of the way down the cake.
Spoon the filling into the cupcake and top with extra icing! If you want a great appearance, use a piping bag to fill and frost your cakes.
And that’s it! Delicious banana cream cupcakes!
Tips and Tricks for Banana Cream Cupcakes
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- The key to a rich moist cake is in the overly-ripe bananas! It’s really important that your bananas are nice and brown because that means they’ve had time to soften and develop in flavor. Brown spots are welcome in this recipe!
- If you want to add more banana flavor, you can add ½ tsp banana extract and ½ tsp vanilla extract instead of the full teaspoon of vanilla. This easy substitution will pack in a ton of flavor!
- Make sure that your egg whites come to a stiff peak. That means that when you lift a spoon out of the egg whites, they hold their shape! Once they are to this level, you’ve added tons of air into them so be careful when folding them into the batter to try to keep all that air in!
- Let your cakes cool completely before adding the filling and icing. If they are still warm, your icing is just going to melt right off and turn into a huge mess! If you need them cooled quickly, you can always pop them in the fridge for a few minutes.
What kind of flour should I use for banana cream cupcakes?
Flours are all different because they have different amounts of gluten and sometimes added leavening agents. It definitely makes a difference which flour you choose in your recipes!
I would suggest using all-purpose flour or cake flour in this recipe. They will both give you the light and fluffy cake that you are looking for.
How do I pipe the filling and frosting onto these cupcakes?
If you are looking for a great presentation, you should always use a piping bag! Honestly, I like using piping bags regardless because it’s easier, faster, and makes less of a mess. My favorite piping bags are these silicone reusable bags!
You can use any tip or pattern that you like, but I like doing a quick swirl with a Wilton 1M or 2A tip! If you’re wanting to get a simple starter kit for cake decorating, this one is my favorite one.
How should I store banana cream cupcakes?
Since these cupcakes have their delicious creamy filling and icing, you are going to want to store them in the fridge.
If you are concerned about them drying out, you can cover them with plastic wrap. Or you can grab an awesome cupcake container with a lid like this! It’s such a lifesaver.
Share with us in the comments how your Banana Cream Cupcakes Recipe turns out! And tag us on Instagram with a picture of your recipe! We would love to see it!
Check out these other great cupcake recipes!
Double Chocolate Cupcakes from Scratch
Eggnog Cupcakes
Christmas Tree Cupcakes
Banana Cream Cupcakes
Ingredients
- For cupcakes:
- 4 large eggs (separated)
- ½ cup butter
- 1 tsp. Vanilla extract
- 1 ½ cup mashed, ripe bananas
- ½ tsp. Baking soda
- 2 tsp. Baking powder
- ¾ cup sugar
- 1 ½ cup flour
- For the filling & icing:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1 tsp. Banana extract (or vanilla extract)
- 4 cups powdered sugar
Instructions
Directions for Cupcakes:
1. Preheat oven to 350 degrees
2. Line 24 count cupcake pan with paper liners
3. Cream butter with electric mixer on medium speed until fluffy
4. Add egg yolks, one at a time, mixing after each addition
5. Add bananas and extract/extracts and mix well
6. Whip egg whites until stiff peaks form.
7. Fold ½ of whipped egg whites into the wet mixture.
8. Combine dry ingredients in a separate bowl.
9. Add dry ingredients to wet ingredients and mix until blended.
10. Add remaining ½ whipped egg whites and fold in.
11. Bake on center rack of the oven for approximately 12 minutes or until a toothpick inserted in center comes out clean (or at least mostly clean)
12. Remove from oven to a wire rack and cool completely.
Directions for Icing:
1. Beat cream cheese until light and fluffy
2. Beat in butter and extract
3. Add powdered sugar, a small amount at a time, continuing to mix until thoroughly combined
4. Remove the core from the center of each cupcake, using an apple corer or small spoon, going about 2/3 of the way to the bottom of the cupcakes.
5. Spoon or pipe icing into the hole in the center of each cupcake
6. Spread icing on tops of each cupcake or pipe on. I used a Wilton #1M. #2A works well also.
7. Leftover cupcakes should be stored in the refrigerator.
Notes
- The key to a rich moist cake is in the overly-ripe bananas! It’s really important that your bananas are nice and brown because that means they’ve had time to soften and develop in flavor. Brown spots are welcome in this recipe!
- If you want to add more banana flavor, you can add ½ tsp banana extract and ½ tsp vanilla extract instead of the full teaspoon of vanilla. This easy substitution will pack in a ton of flavor!
- Make sure that your egg whites come to a stiff peak. That means that when you lift a spoon out of the egg whites, they hold their shape! Once they are to this level, you’ve added tons of air into them so be careful when folding them into the batter to try to keep all that air in!
- Let your cakes cool completely before adding the filling and icing. If they are still warm, your icing is just going to melt right off and turn into a huge mess! If you need them cooled quickly, you can always pop them in the fridge for a few minutes.
Don’t forget to save this Banana Cream Cupcakes Recipe on Pinterest so you can find it next time you need a sweet treat!
Michele is a Family Life Educator. She is a mom to 5 kids and loves helping others strengthen their families! When she is not blogging she is spending time with her family and running around drinking Diet Coke trying to get everything done!
