Use up those bananas with these banana bread cupcakes! These cupcakes have use super moist banana bread batter as a base, bursting with the natural sweetness of ripe bananas and the warmth of vanilla. Hidden inside each cupcake is a heaping spoonful of a simple homemade banana jam.
The banana cupcakes are finished off with a generous swirl of thick and creamy cinnamon cream cheese frosting and a light dusting of cinnamon. What could be better?
This recipe might seem daunting at first just from the length of ingredients, but you’re getting 3 recipes in one!
You can absolutely just use the base of the banana bread cupcake recipe for a delicious banana treat, but I’d highly recommend also using the banana jam filling even if you don’t top with frosting. It really elevates the dessert!
We have the banana bread cupcakes, which have 10 ingredients plus optional walnuts and pecans.
Then we have the banana jam filing, which use 5 of the same ingredients plus some fresh lemon juice.
And finally we have homemade cinnamon cream cheese frosting, with 6 easy ingredients.
And the final result is a delicious banana dessert unlike any other banana bread you’ve had!
Stick a toothpick into the middle of one of the cupcakes. Normally with baking you’ll see “bake until a toothpick comes out dry”, but in this case you want it to have some crumbs on it to ensure a moist banana bread cupcake.
Toothpick comes out wet – underbaked.
Toothpick comes out with moist crumbs on it – perfectly baked.
Toothpick comes out dry with no crumbs on it – over baked (may be dry).
You don’t want the jam to be too runny! You want the banana jam to be thick enough to stay in the center of the cupcake when bitten into without spilling out. Keep in mind that the jam will continue to thicken a little bit after it cools down.
Nope! Cut an opening at the tip of your icing bag about 1⁄4-1⁄2 inches wide. This will give you an icing look similar to the photos.
Other fruity baking recipe ideas: blueberry banana bread and pumpkin applesauce bread.
Banana Bread Cupcakes
Banana bread cupcakes! Homemade banana jam stuffed inside a banana cupcake and topped with cinnamon cream cheese frosting.
Ingredients
For the Banana Bread Cupcakes:
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1/2 teaspoon salt
- 3 very ripe bananas (about 1 1/2 cups when mashed)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped pecans (optional)
For the Banana Jam Filling:
- 3 ripe bananas (about 1 1/2 cups when mashed)
- 1/2 cup brown sugar
- 3 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Juice from one lemon (about 2 tablespoons)
For the Cinnamon Cream Cheese Frosting:
- 1⁄2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 2 teaspoons cinnamon
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F.
- To make the cupcakes: In a large bowl, combine the butter, granulated sugar, brown sugar and salt. Cream together with a hand mixer until the mix becomes light and fluffy, 1-2 minutes.
- Next, add the mashed bananas and mix well.
- Mix in the eggs one at a time and then stir in the vanilla extract.
- In another bowl, sift together the flour, baking soda and cinnamon.
- Slowly add in the flour mixture to the bowl of wet ingredients and mix until everything is combined.
- If using, stir in the chopped nuts to the bowl and mix again.
- Line your muffin pan with cupcake liners. Fill each cupcake liner with the batter until 3⁄4 of the way full.
- Bake at 350°F for 12-15 minutes (see notes).
- Remove from the cupcake pan and allow the cupcakes to cool completely on a wire rack.
- Next, make the banana jam. In a medium saucepan, combine all ingredients for the banana jam: mashed banana, brown sugar, butter, cinnamon, vanilla extract and lemon juice.
- Cook on medium heat until all the ingredients have cooked down and reduced to a jam-like consistency. Remove from the heat and allow to cool. The jam will continue to thicken as it cools.
- While the jam cools, make the frosting. In a stand mixer, beat the butter until it is light and fluffy.
- Add the softened cream cheese to the mixer and blend with the butter.
- Add the vanilla extract, salt and cinnamon. Beat until combined.
- One cup at a time, add in the powdered sugar and beat until everything is a nice, creamy texture.
- To assemble the cupcakes: With a knife, cut some of the cupcake out of the middle (from the top) so that it makes a well for the jam filling.
- Spoon in the banana jam and fill the hole as full as possible.
- Place the piece of cupcake that you cut out back over the hole. You may remove some of the cake so that it fits back in nicely.
- Pipe on the cinnamon cream cheese icing and enjoy!
Notes
To get extra moist cupcakes, stick a toothpick in the middle when they are almost done baking and you'll want to see moist crumbs on the toothpick. Often with baking, you'll see "bake until a toothpick comes out clean" but this will result in banana bread that is a little more dry.
Fun optional toppings: extra sprinkle of cinnamon, a piece of dried banana, or sprinkles!
Leftovers: These cupcakes have cream cheese icing on them so they will need to be refrigerated. They will keep for up to 5 days. Make sure to cover them so they don’t dry out.
Nutrition Information:
Yield:
18Serving Size:
1 cupcakeAmount Per Serving: Calories: 398Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 236mgCarbohydrates: 61gFiber: 2gSugar: 47gProtein: 4g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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