Description
These Banana Cheesecake Cupcakes are not only a delightful treat but also an easy and impressive dessert that anyone can make!
Ingredients
Scale
- 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
- Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Toppings:
- 1/2 cup crushed peanuts or toffee bits
- Caramel sauce, for drizzling
- Banana slices, for garnish
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven is warming up, take out your muffin tin and line it with paper liners, which will make it easier to remove the cupcakes once they are baked.
- In a large mixing bowl, combine the softened butter and brown sugar. Use a handheld mixer and beat the ingredients until they form a light, fluffy texture. Next, add the eggs one at a time, beating well after each addition. Fold in the mashed ripe bananas, sour cream, and vanilla extract, mixing thoroughly.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add it to the wet ingredients and mix until just combined.
- Fill each lined muffin cup about two-thirds full. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth, then spoon a dollop into the center of each cupcake batter.
- Bake for 18 to 20 minutes, or until a toothpick comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
- Beat together softened cream cheese and butter for frosting. Gradually add in powdered sugar and vanilla extract until fluffy.
- Frost the cooled cupcakes and decorate with toppings like crushed peanuts, caramel sauce, and banana slices.
Notes
You can store these cupcakes in the fridge for up to five days or freeze unfrosted for up to three months!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: Approx. 220 per cupcake
- Sodium: 120 mg
- Protein: 3 g