Description
Prepare to indulge in a dessert that perfectly combines the irresistible flavors of banana and cheesecake with our Banana Cheesecake Cupcakes recipe.
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
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