Prepare to indulge in a dessert that perfectly combines the irresistible flavors of banana and cheesecake with our Banana Cheesecake Cupcakes recipe. These mouth-watering treats are a delightful twist on traditional cheesecake, presenting a soft cupcake filled with creamy cheesecake goodness, all topped off with a luscious cream cheese frosting. Imagine biting into a moist cupcake that bursts with the sweet flavor of ripe bananas, complemented by the silky texture of the cheesecake filling. This recipe is not only delightful to taste but is also visually appealing, making it a great addition to any gathering — from summer parties to cozy get-togethers at home.
These Banana Cheesecake Cupcakes are easy to make, even if you’re a novice baker. With simple, straightforward ingredients, you can create these decadent treats in just under 40 minutes. Each cupcake is a perfect individual serving, encapsulating all the charm of a full-sized cheesecake while being easier to manage. Topped with crushed peanuts or toffee bits and drizzled with rich caramel sauce, these cupcakes are sure to impress your friends and family. Once they get a taste, you might even want to make an extra batch — they disappear quickly!
Why You’ll Love This Banana Cheesecake Cupcakes Recipe
- Deliciously Fluffy: These cupcakes strike the right balance of wonderful banana flavor and cheesecake creaminess, resulting in a delightful and moist treat.
- Easy to Make: With simple steps and accessible ingredients, even beginner bakers can create bakery-quality cupcakes at home.
- Perfect for Any Occasion: Whether it’s a summer BBQ, birthday party, or just a weekend treat, these cupcakes are incredibly versatile.
- Fun Presentation: The combination of a creamy filling, colorful frosting, and crunchy toppings makes these cupcakes visually stunning.
- Make Ahead: You can prepare the cupcakes in advance and store them in the fridge or freezer, making them perfect for meal prepping or last-minute desserts.
Preparation Phase & Tools to Use
Before you start baking your Banana Cheesecake Cupcakes, it’s crucial to prepare your kitchen and gather the necessary tools and ingredients. First up, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent the cupcakes from sticking. This will ensure that your cupcakes come out easily and maintain their shape.
Gather the following kitchen tools: a mixing bowl for the batter, another bowl for the cheesecake filling, a whisk for mixing, and a handheld mixer or stand mixer for beating the cream cheese. Don’t forget measuring cups and spoons to ensure accuracy when measuring ingredients. An ice cream scoop or a spoon can come in handy for dividing the batter into the cupcake liners accurately.
Ingredients
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
Step 1: Prepping the Batter
Start by preheating your oven to 350°F (175°C). Next, grab a large mixing bowl and cream together the softened unsalted butter and brown sugar. Continue mixing until the mixture is light and fluffy, which usually takes about 2-3 minutes. Once that’s done, add the eggs, one at a time, making sure to fully incorporate each egg before adding the next. This helps to incorporate air, giving your cupcakes that fluffy texture.
Now, it’s time to add the mashed bananas, sour cream, and vanilla extract to the mix. Stir everything together gently but thoroughly until well combined. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until you see no more flour streaks. Over-mixing can lead to dense cupcakes, so stop as soon as everything is just incorporated.
Step 2: Filling with Cheesecake
Once the batter is prepared, it’s time to fill the cupcake liners. Using an ice cream scoop or a spoon, fill each lined cupcake cup about two-thirds full with your batter. The reason for this specific amount is to allow space for the cheesecake filling and for cupcakes to rise without overflowing.
In a smaller bowl, create the cheesecake filling by combining softened cream cheese, powdered sugar, and vanilla extract. Mix until you achieve a smooth consistency. Drop a spoonful of this cheesecake mixture into the center of each filled cupcake liner. Don’t worry about being perfect; the cheesecake will settle into the batter as they bake.
Step 3: Baking and Cooling
Now, it’s time to bake your cupcakes. Place the muffin tin into the preheated oven and bake for 18–20 minutes. Check for doneness by inserting a toothpick in the edge of a cupcake; if it comes out clean, you’re good to go! Once baked, remove the tin from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. This cooling phase is crucial as it ensures the cupcakes set properly while still remaining moist.
Step 4: Whipping Up the Frosting
While your cupcakes are cooling, it’s the perfect time to prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to mix until light and fluffy. For a more defined look when piping, consider chilling the frosting for about 10-15 minutes; this helps stabilize it.
Step 5: Finishing Touches
Once your cupcakes are completely cool, use a piping bag or a knife to generously pipe the cream cheese frosting onto each cupcake. To add a delightful crunch, roll the edges of the frosted cupcakes in crushed peanuts or toffee bits. Finally, don’t forget to drizzle them with rich caramel sauce and garnish with a banana slice for that extra touch of flavor and beauty!
Variations
- Protein: Swap out the sour cream for Greek yogurt to add more protein and create a tangy twist on the flavor.
- Vegetables: Incorporate some shredded carrots or zucchini for added moisture and nutrition.
- Spices: Enhance the flavor by adding cinnamon or nutmeg to the batter for a warm, aromatic note.
Cooking Notes
- Always choose overripe bananas for the sweetest flavor; the more spots, the better!
- If you prefer a stronger vanilla taste, increase the vanilla extract in either the batter or frosting by half a teaspoon.
- Ensure butter and cream cheese are at room temperature to make mixing easier and achieve that silky consistency in the frosting.
Serving Suggestions
- Serve these cupcakes with a scoop of vanilla ice cream on the side for a delightful contrast.
- They make a wonderful addition to any dessert table at parties or family gatherings.
Tips
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Store any leftovers in an airtight container in the fridge for up to five days.
- If subsequent batches are easy for you, consider changing the toppings: try crushed graham crackers for a cheesecake crust vibe.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 250 per cupcake
- Protein: 3g
- Sodium: 150mg
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas. Just ensure to thaw them completely and drain excess moisture before mashing.
How do I store leftover cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator. Consume within five days for the best flavor and texture before they dry out.
Can I make these cupcakes ahead of time?
Absolutely! You can make the cupcakes and freeze them unfrosted for up to three months. Just frost them before serving.
What can I substitute if I don’t have cream cheese?
You could use mascarpone cheese or whipped cream for a different variation, though the texture will differ slightly.
Conclusion
In conclusion, these Banana Cheesecake Cupcakes are not just a dessert; they are an experience packed with flavor and satisfaction. With their sweet banana base, creamy cheesecake center, and lush frosting, they are bound to please any palate. Whether you’re celebrating a special occasion or simply indulging in a sweet treat at home, these cupcakes are an excellent choice. Don’t forget to try experimenting with different toppings and variations to make it your own. We hope you’ll give this recipe a try, and we invite you to share your experiences and variations with us in the comments below. Happy baking!
Print
Banana Cheesecake Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
Prepare to indulge in a dessert that perfectly combines the irresistible flavors of banana and cheesecake with our Banana Cheesecake Cupcakes recipe.
Ingredients
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Start by preheating your oven to 350°F (175°C). Next, grab a large mixing bowl and cream together the softened unsalted butter and brown sugar. Continue mixing until the mixture is light and fluffy, which usually takes about 2-3 minutes. Once that’s done, add the eggs, one at a time, making sure to fully incorporate each egg before adding the next. This helps to incorporate air, giving your cupcakes that fluffy texture.
- Now, it’s time to add the mashed bananas, sour cream, and vanilla extract to the mix. Stir everything together gently but thoroughly until well combined. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until you see no more flour streaks. Over-mixing can lead to dense cupcakes, so stop as soon as everything is just incorporated.
- Once the batter is prepared, it’s time to fill the cupcake liners. Using an ice cream scoop or a spoon, fill each lined cupcake cup about two-thirds full with your batter. The reason for this specific amount is to allow space for the cheesecake filling and for cupcakes to rise without overflowing.
- In a smaller bowl, create the cheesecake filling by combining softened cream cheese, powdered sugar, and vanilla extract. Mix until you achieve a smooth consistency. Drop a spoonful of this cheesecake mixture into the center of each filled cupcake liner. Don’t worry about being perfect; the cheesecake will settle into the batter as they bake.
- Now, it’s time to bake your cupcakes. Place the muffin tin into the preheated oven and bake for 18–20 minutes. Check for doneness by inserting a toothpick in the edge of a cupcake; if it comes out clean, you’re good to go! Once baked, remove the tin from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. This cooling phase is crucial as it ensures the cupcakes set properly while still remaining moist.
- While your cupcakes are cooling, it’s the perfect time to prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to mix until light and fluffy. For a more defined look when piping, consider chilling the frosting for about 10-15 minutes; this helps stabilize it.
- Once your cupcakes are completely cool, use a piping bag or a knife to generously pipe the cream cheese frosting onto each cupcake. To add a delightful crunch, roll the edges of the frosted cupcakes in crushed peanuts or toffee bits. Finally, don’t forget to drizzle them with rich caramel sauce and garnish with a banana slice for that extra touch of flavor and beauty!
Notes
Always choose overripe bananas for the sweetest flavor; the more spots, the better!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 250 per cupcake
- Sodium: 150 mg
- Protein: 3 g