Irresistible Banana Cupcakes with Vanilla Cream Cheese Frosting: Your Ultimate Ripe Banana Recipe
Do you ever find yourself with a bunch of brown-spotted bananas on your counter, wondering what delicious fate awaits them? While many immediately reach for a classic banana bread recipe, I confess a deep affection for its more indulgent cousin: banana cake. And in this particular instance, its delightful miniature form—banana cupcakes. This isn’t just any recipe; it’s a tried-and-true favorite that has graced my kitchen countless times, always delivering a moist, flavorful treat that’s impossible to resist. These banana cupcakes are incredibly popular, a guaranteed hit at any gathering, or simply a perfect companion for a quiet afternoon coffee. I’ve even frozen several individually, ensuring I always have a delightful homemade treat ready whenever the craving strikes.
The Genesis of a Beloved Recipe: Dorie Greenspan’s Banana Cake
My enduring love affair with this particular banana cake recipe (which forms the perfect base for these banana cupcakes) dates back quite a while. I first shared my rendition of Dorie Greenspan’s extraordinary creation on my blog back in 2010. It was a poignant time, marking my farewell post to the wonderful baking group, Tuesdays with Dorie. Life’s demands had become too overwhelming to keep up with the weekly commitment, but my departure from the group certainly didn’t mean saying goodbye to Dorie or her incredible recipes. Her cookbook, “Baking From My Home To Yours,” despite being tattered and well-loved from years of use, remains an indispensable staple in my kitchen. It’s a treasure I would never part with.
Dorie Greenspan isn’t just a baking genius; she’s a truly sweet and generous human being. I had the immense pleasure of meeting her at a book signing in Chicago in October 2010. Already a huge admirer of her work, I was completely captivated by her kind and gracious personality. She truly is a gem in the culinary world, and we are incredibly fortunate to have her sharing her wisdom and delicious recipes with us! This banana cake, adapted into these heavenly banana cupcakes, is a testament to her mastery, offering a perfect balance of flavor and texture that elevates it far beyond your average banana treat.
Why These Banana Cupcakes Will Become Your New Favorite
In her book, Dorie encourages bakers to experiment with this recipe, suggesting various add-ins, different frostings, and creative twists. While the possibilities are endless, my heart truly belongs to Dorie’s original formulation, which makes for the most divine moist banana cupcakes. It’s hands-down my ultimate go-to for utilizing those overly ripe bananas that might otherwise be destined for the compost bin. Seriously, banana bread, you’ve got stiff competition! The depth of banana flavor, combined with the incredibly tender crumb, creates a cupcake that is simply unparalleled. Each bite is a little piece of comfort, making it a perfect dessert for any occasion, from casual family dinners to more festive celebrations.
These cupcakes aren’t just delicious; they are also wonderfully versatile. While the vanilla cream cheese frosting is a perfect pairing, you could experiment with a chocolate ganache, a caramel drizzle, or even a simple dusting of powdered sugar if you prefer something less rich. However, I highly recommend sticking with the cream cheese frosting for that classic, irresistible combination. The tanginess of the cream cheese perfectly complements the sweetness of the banana, creating a harmonious flavor profile that will have everyone asking for the recipe.
Essential Tips for Baking Perfect Banana Cupcakes
The Art of Toasted Coconut
One ingredient that truly elevates these banana cupcakes is the toasted coconut. While the recipe traditionally suggests toasting it in the oven, you can easily achieve beautifully golden-brown coconut on the stovetop. Simply place the shredded coconut in a dry skillet over medium-low heat. Patience is key here; don’t rush the process. Stir frequently and consistently. It will take a little while for the browning to begin, but once it does, it progresses very quickly. So, stay close to the pan and be ready to immediately remove the toasted coconut to a plate or paper towels to cool as soon as it reaches your desired golden hue. This step adds a wonderful nutty flavor and a slight crunch that contrasts beautifully with the soft cupcakes and creamy frosting.
Achieving the Perfect Cream Cheese Frosting
You might notice from some of my photos that my frosting occasionally has a slightly “knobby” appearance. This usually happens when I haven’t creamed the butter and cream cheese together quite long enough or when they weren’t perfectly softened. But here’s the secret: even if it’s not perfectly smooth, the taste remains absolutely amazing! The key to a silky-smooth vanilla cream cheese frosting is to ensure both your cream cheese and butter are softened, but not warm or melted. Room temperature is ideal. Beat them together until the mixture is light, fluffy, and completely smooth before gradually adding the powdered sugar and vanilla. Don’t be afraid to beat it for a good few minutes to achieve that desirable consistency.
Storage and Freezing Your Banana Cupcakes
These homemade banana cupcakes are fantastic for meal prepping or simply ensuring you always have a sweet treat on hand. Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If they are frosted, they must be refrigerated due to the cream cheese frosting. They will keep well in the fridge for 3-4 days.
For longer storage, these cupcakes freeze beautifully. Allow them to cool completely before freezing. You can freeze them unfrosted in an airtight container for up to 3 months. When ready to enjoy, simply thaw them at room temperature and then frost as desired. You can even freeze them with the frosting! Place the frosted cupcakes on a baking sheet and freeze until the frosting is solid (about an hour). Then transfer them to an airtight container or freezer bag, separating layers with parchment paper. Thaw in the refrigerator before serving. This makes them perfect for a quick individual dessert!
Frequently Asked Questions About Banana Cupcakes
What kind of bananas are best for banana cupcakes?
The darker the spots on your bananas, the better! Very ripe bananas, with skins that are mostly black or heavily speckled brown, are ideal. They are sweeter and much softer, making them easier to mash and imparting a more intense banana flavor to your cupcakes.
Can I make this recipe as a full banana cake instead of cupcakes?
Absolutely! This recipe originated as a banana cake. Simply prepare the batter as directed and pour it into a greased and floured 9×13 inch baking pan or two 8 or 9-inch round cake pans. Baking times will vary for a full cake, typically ranging from 30-40 minutes for round cakes and 40-50 minutes for a 9×13, or until a wooden skewer inserted into the center comes out clean.
Can I add nuts or chocolate chips to these banana cupcakes?
Yes, you can! This recipe is very adaptable. Feel free to stir in 1/2 to 1 cup of chopped walnuts or pecans, or even chocolate chips, with the toasted coconut in the final step. This will add extra texture and flavor to your moist banana cupcakes.
How do I know when the cupcakes are done?
The cupcakes are typically done when the tops spring back when gently touched with your finger. You can also insert a wooden skewer or toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs attached, they are ready. Overbaking can lead to dry cupcakes, so keep an eye on them!
More Delightful Banana Recipes
- Chewy Banana Cookies
- Simple and Easy Banana Cake
- Classic Banana Cream Pie
- Creamy Homemade Banana Pudding
- Single Serve Bananas Foster
- Classic Banana Nut Bread
Banana Cupcakes with Vanilla Cream Cheese Frosting
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
For the Cupcakes:
- 22/3 cups all purpose flour
- 11/4 tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- 11/2 sticks 12 tablespoons unsalted butter, softened
- 1 cup light brown sugar
- ¾ cup sugar
- 2 eggs
- 11/2 tsp vanilla extract
- 2 tablespoons dark rum
- 3 very ripe bananas 11/2 – 13/4 cups
- ½ cup unsweetened coconut milk
- 1 cup sweetened shredded coconut. toasted
For the Vanilla Cream Cheese Frosting:
- 2 8- oz packages of cream cheese
- ½ cup butter 1 stick
- 2 cups sifted powdered sugar
- 1 tablespoon vanilla extract
Instructions
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Preheat oven to 350F. Spray or butter 2 12-cup muffin pans.
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Whisk the flour, baking soda, salt and nutmeg together.
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In the bowl of a stand mixer, beat the butter until creamy. Add the sugars and beat for a couple minutes, then add the eggs one at a time, beating well after each addition. Add vanilla and rum. Batter will be silky smooth. Lower the speed of the mixer and add the bananas. Do not be concerned when the banana curdles the batter.
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Add the dry and liquid ingredients alternatively, beginning and ending with dry ingredients. Switch to a rubber spatula and stir in toasted coconut.
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Using two 12-cup muffin tins, divide the batter event for a total of 24 cupcakes. Place the muffin tins on baking sheets and bake for 25 minutes, or until tops spring back when gently touched with your finger.
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Cool on rack for 10 minutes, then remove from pans to cool completely.
To make the frosting:
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Soften the cream cheese and butter, but don’t let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Slowly add the powdered sugar until completely combined. Beat in the vanilla. Keep refrigerated until ready to use.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.