Description
Creamy banana cream cheese cupcakes bring delightful comfort to dessert lovers seeking pure indulgence. Sweet banana notes blend perfectly with rich cream cheese, promising a perfect balance of flavors you’ll absolutely adore.
Ingredients
Scale
Main Ingredients:
- 2 large ripe bananas, mashed
- 2 large eggs
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (113 grams) unsalted butter, softened
Dry Ingredients:
- 1 1/2 cups (188 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Sweeteners and Flavoring:
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (55 grams) brown sugar, packed
- 1/4 cup (50 grams) granulated sugar (for cream cheese filling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract (for cream cheese filling)
- 1 large egg (for cream cheese filling)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners, ensuring even spacing for uniform cupcakes.
- In a medium mixing bowl, combine flour, baking powder, baking soda, and salt, whisking thoroughly to distribute leavening agents evenly.
- Using an electric mixer, cream butter with granulated and brown sugars until the mixture becomes pale and fluffy, creating a smooth base for the cupcakes.
- Incorporate mashed bananas, eggs, and vanilla extract into the butter mixture, blending until ingredients are fully integrated and texture is consistent.
- Gently fold dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain a tender crumb.
- In a separate bowl, whip cream cheese with sugar, egg, and vanilla extract until the filling becomes silky and well-combined.
- Distribute banana batter into muffin liners, filling each approximately two-thirds full to allow room for rising.
- Carefully spoon cream cheese filling into the center of each cupcake, creating a delightful surprise within the batter.
- Bake in the preheated oven for 18-22 minutes, monitoring until a toothpick emerges clean when inserted into the cupcake’s center.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling, preserving their delicate texture.
Notes
- Opt for ripe, spotty bananas to maximize natural sweetness and create a more intense banana flavor in your cupcakes.
- Gently fold dry ingredients into wet mixture to prevent overmixing, which can lead to tough, dense cupcakes.
- Create a swirled effect by using a toothpick to lightly drag the cream cheese filling through the banana batter before baking.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cupcakes’ tender texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 215
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg