Ultimate Banana Cupcakes with Heavenly Vanilla Cream Cheese Frosting: The Best Recipe for Overripe Bananas
The sight of browning bananas on your kitchen counter often sparks a familiar question: what delicious treat can I create to prevent them from going to waste? For many, the immediate answer is a classic banana bread recipe, a beloved staple for utilizing those perfectly ripe, speckled fruits. While I certainly appreciate a warm, comforting slice of homemade banana bread, my heart truly belongs to its more celebratory cousin: banana cake. And in this particular instance, we’re transforming that beloved cake into individual portions of pure joy – moist and flavorful banana cupcakes.
This isn’t just any banana cupcake recipe; it’s a testament to consistent deliciousness. I’ve baked this banana cake, and consequently these delightful banana cupcakes, countless times over the years, experimenting with various additions and presentations. Each time, it delivers on its promise of rich banana flavor and a tender, moist crumb, always becoming an instant favorite. This time around, I decided to bake a batch of these glorious banana cupcakes and individually freeze several. This way, a delightful, homemade sweet treat is always within reach whenever a craving strikes, providing a perfect indulgence without having to bake a whole new batch.
The Genesis of a Beloved Recipe: Dorie Greenspan’s Timeless Banana Cake
My journey with this exceptional banana cake, which serves as the foundation for these incredible banana cupcakes, dates back many years. In fact, I first shared this banana cake on my blog way back in 2010. It was a bittersweet moment, marking my farewell post from the dedicated baking group, “Tuesdays with Dorie.” Life had become incredibly busy, making it impossible for me to maintain the commitment required for the group. So, I said my goodbyes to the group, but never to Dorie Greenspan and her truly amazing banana cake.
Dorie Greenspan is, without a doubt, a baking genius. Her cookbooks are not merely collections of recipes; they are masterclasses in technique and flavor. My copy of “Baking From My Home To Yours” is a cherished, albeit tattered and scratched, staple in my kitchen. It’s more than just a cookbook; it’s a culinary companion, filled with notes and splatters from countless baking adventures. There’s absolutely no way I would ever part with it. Beyond her incredible talent, Dorie is also a profoundly sweet and kind human being. I had the privilege of meeting her at a book signing in Chicago in October 2010. While I was already a huge admirer of her work, meeting her in person solidified my affection. Her kind and generous personality shone through, making me fall even more in love with her. She truly is a gem of the food world, and we are incredibly blessed to have her inspire us with her creations and warmth.
Why These Banana Cupcakes Stand Out
In her book, Dorie herself encourages bakers to explore the versatility of this recipe, suggesting various add-ins, frostings, and modifications. While I’ve certainly experimented with different variations over the years, I always find myself returning to Dorie’s original recipe as my absolute favorite. It strikes the perfect balance of sweetness, moisture, and robust banana flavor. It’s undeniably my ultimate go-to recipe for transforming those perfectly overripe bananas into something truly special. Sorry, banana bread, but these banana cupcakes take the crown! And to Dorie, a heartfelt thank you for this enduring masterpiece. The ease of baking them in cupcake form makes them ideal for potlucks, parties, or simply for having a convenient sweet treat on hand throughout the week.
The secret to the unparalleled flavor and moist texture of these banana cupcakes lies in using very ripe bananas. These bananas, often with dark brown spots or entirely brown skins, are packed with natural sugars and intense banana flavor, which translates directly into a richer, sweeter, and more aromatic cupcake. Avoid using firm, yellow bananas; they simply won’t yield the same depth of flavor or moistness. The sweetness from the ripe bananas also allows for a balanced sugar content in the recipe, ensuring the cupcakes are sweet but not overly so, allowing the natural fruit flavor to shine.
Baking & Frosting Tips for Perfect Banana Cupcakes
Let’s talk about the delightful addition of toasted coconut. The recipe calls for it, and it adds an incredible layer of texture and nutty flavor that perfectly complements the banana. While toasting coconut is traditionally done in the oven, a quicker and equally effective method is to use a dry skillet on your stovetop. Simply keep the heat on medium-low, and be patient. It takes a little while for the browning to begin, but once it does, the process accelerates very quickly. Stir often and continuously. This is not the time to walk away, even for a moment, as coconut can go from perfectly golden to burnt in seconds. As soon as it reaches that beautiful golden-brown hue, immediately transfer the toasted coconut to a plate or paper towels to cool completely. This prevents residual heat from overcooking it.
One final, honest note about my frosting in some of these photos: you might observe that it appears a bit “knobby” or less smooth than ideal. This is a common occurrence if the cream cheese and butter aren’t sufficiently creamed together, or if they are too cold when you start mixing. Achieving that perfectly smooth, pipeable cream cheese frosting requires patience. Ensure your cream cheese and butter are softened, but not melted or warm. They should be pliable but still cool to the touch. Beat them together until truly light and fluffy, then gradually add your sifted powdered sugar. Sifting the sugar is key to preventing lumps. Even if your frosting isn’t picture-perfect, rest assured that it will still taste absolutely amazing! The rich, tangy sweetness of vanilla cream cheese frosting is the ideal counterpoint to the sweet, moist banana cupcake.
Frequently Asked Questions About Banana Cupcakes
Q: Can I use less ripe bananas?
A: While you can, it’s highly recommended to use very ripe bananas (brown, speckled, or even black skins). They provide the most intense banana flavor and natural sweetness, contributing significantly to the moistness of the cupcakes. Less ripe bananas will result in a less flavorful and potentially drier cupcake.
Q: Can I make this into a cake instead of cupcakes?
A: Absolutely! This recipe originated as a banana cake. You can bake it in two 9-inch round cake pans for about 30-35 minutes, or a 9×13-inch pan for approximately 35-45 minutes. Adjust baking time and keep an eye on doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
Q: How do I store these banana cupcakes?
A: Due to the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator. They will keep well for 3-5 days. For longer storage, see the freezing tips below.
Q: Can I freeze banana cupcakes?
A: Yes! Baked banana cupcakes (without frosting) freeze beautifully. Wrap unfrosted cooled cupcakes individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature before frosting. You can also freeze frosted cupcakes by flash-freezing them on a tray until the frosting is firm, then wrapping individually and storing in a freezer-safe container. Thaw in the refrigerator.
Q: What if I don’t have coconut milk or rum?
A: For coconut milk, you can substitute an equal amount of buttermilk or whole milk, though the subtle coconut flavor will be absent. For the dark rum, you can omit it or substitute with an equal amount of vanilla extract or even a tiny bit of banana extract for an extra boost of banana flavor, though the rum adds a lovely depth.
Q: Can I add nuts or chocolate chips?
A: Yes, this recipe is very adaptable! Feel free to fold in ½ to 1 cup of chopped walnuts or pecans, or chocolate chips (milk, semi-sweet, or dark) along with the toasted coconut in the final step of mixing the batter.
More Delightful Banana Recipes
- Chewy Banana Cookies
- Easy & Delicious Banana Cake
- Classic Banana Cream Pie
- Comforting Homemade Banana Pudding
- Single Serve Bananas Foster
- Hearty 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 Moist Banana Cupcakes:
- 2⅔ cups all purpose flour
- 1⅛ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- 1½ sticks 12 tablespoons unsalted butter, softened
- 1 cup light brown sugar
- ¾ cup sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 2 tablespoons dark rum
- 3 very ripe bananas mashed, about 1½ – 1¾ cups
- ½ cup unsweetened coconut milk
- 1 cup sweetened shredded coconut toasted
For the Decadent Vanilla Cream Cheese Frosting:
- 2 (8-oz packages) cream cheese, softened
- ½ cup unsalted butter 1 stick, softened
- 2 cups sifted powdered sugar
- 1 tablespoon vanilla extract
Instructions
For the Banana Cupcakes:
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Preheat your oven to 350°F (175°C). Prepare two 12-cup muffin pans by lining them with paper liners or spraying them thoroughly with non-stick baking spray or butter.
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In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and nutmeg. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until it’s light and creamy. Add the light brown sugar and granulated sugar, and continue to beat for another 2-3 minutes until the mixture is fluffy and well combined. Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract and dark rum. At this stage, the batter should appear wonderfully silky smooth. Reduce the mixer speed to low and gradually add the mashed bananas. Don’t be concerned if the banana seems to “curdle” the batter slightly; this is normal and will resolve as you add the dry ingredients.
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With the mixer on low speed, alternately add the dry ingredients (flour mixture) and the coconut milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined – avoid overmixing. Remove the bowl from the mixer, switch to a rubber spatula, and gently fold in the toasted coconut until evenly distributed.
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Divide the cupcake batter evenly among the 24 prepared muffin cups. For best results and even baking, place both muffin tins on baking sheets. Bake for 25 minutes, or until the tops are golden and spring back when gently touched with your finger. A toothpick inserted into the center of a cupcake should come out clean.
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Allow the cupcakes to cool in the muffin tins on a wire rack for 10 minutes. After 10 minutes, carefully remove them from the pans and transfer them directly to the wire rack to cool completely before frosting.
To make the Heavenly Vanilla Cream Cheese Frosting:
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Ensure both the cream cheese and butter are properly softened, but not warm or greasy – just take the chill off them so they are pliable. In the bowl of a stand mixer with the paddle attachment, or using a hand mixer, beat the softened cream cheese and butter together on medium-high speed until the mixture is wonderfully creamy and smooth, with no lumps (this may take 2-3 minutes). Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated, then increase speed to medium-high and beat until light and fluffy. Finally, beat in the vanilla extract. If not using immediately, cover and keep refrigerated. Allow it to come back to a spreadable consistency for about 10-15 minutes at room temperature before frosting the cooled cupcakes.
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.