Banana Cupcakes with Browned Butter Cinnamon Cream Cheese Frosting
Moist and tender banana cupcakes bursting with banana flavor, without being gummy or dense! Pipable and not too sweet browned butter cinnamon cream cheese frosting, makes them extra special. This will most likely become your go-to banana cake recipe!
I’m going bananas for bananas lately! So much so that my husband so innocently asked me if it was banana blogging season.
With two banana recipes in a row, in a time were I’m experiencing sporadic blog post syndrome, the man’s got a point. First there were these Banoffee Pie Cups (Can I get an Mmmmmm?) then comes these fluffy banana cakelets.
One thing I love about bananas though, is that it knows no season. Always there, sticking around through winter’s chill and summer’s heat. Reliable, like a good friend. Constantly available and year round acceptable.
Unlike pumpkin for instance. And don’t get me started on ripe mango…oooohh the tease! Comes and goes before you even get a chance to get excited that its in season. Mango is not a friend, its that hot crush that throws a smile at you for a moment, and then looks away, leaving you hanging in there with deep despair. (It’s a national Egyptian complex ?)
But bananas…simple, inexpensive and a kitchen staple, just milk and eggs at every house I know.
Its beauty is showcased in its effect on baked goods- the instant moisture, the round flavor, the effortless sweetness and the signature speckled crumb.
And these cupcakes are the perfect homage to the humble yet magical fruit.
They are also brought to you by: The three blackened, overripe bananas sitting on my counter, on the verge of going bad. They were staring me in the eye, begging to become the star of something delicious.
Enter these perfectly banana-y cupcakes!
“Imagine the most divine banana bread you have ever tasted in the form of an extremely moist and flavorful cake. This is it! It’s the best banana cake recipe we’re ever tried.” -Elisa Strauss, Confetti Cakes Cookbook. I couldn’t have said it any better.
This banana cake recipe, adapted from Confetti Cakes Cookbook by the ever so talented Elisa Strauss, has been my go-to recipe for well over 6 years. Before that, I’ve been plagued with my fair share of either flavorful but gummy and dense banana cakes, or fluffy but lacking flavor and often dry ones. Until a good friend suggested that I try Elisa’s recipe and haven’t looked back ever since.
The first time I tried this recipe was in full cake form, for my husband’s birthday (he loves anything banana flavored). I was making him a pair of Birkenstock shaped cakes (well…he’s a devoted Birkies wearer) and as I was sculpting it, I snacked on the trimmings. I remember being so impressed with the fluffiness that I had never experienced in a banana cake before, that I had immediately made a mental note to crown this recipe my go-to from hereon after.
Oh! If you’re interested, here’s a photo of the Birkenstock cake on my Instagram account.
It is everything you wish to be in a banana cupcake/cake.
Super banana-y and aromatic ✔️
Forever moist ✔️ (Thanks to sour cream in the batter)
Tender and fluffy ✔️
Not gummy and dense ✔️
Versatile. Can be made into both cakes or cupcakes ✔️
Delicious enough to be enjoyed without a smear of frosting ✔️
But really…why would you do that?! Especially when the frosting is that divine!
Ultra creamy, super fluffy, whipped cream cheese frosting, speckled with browned butter bits and kicked up with cinnamon.
This frosting is where its at! I even dedicated a special post with a step-by-step tutorial for it (over a year ago), just so I could sing praises about it to my heart’s content. The incredible thing about it is that you don’t need to pile in the powdered sugar to stiffen it up. Soupy cream cheese frosting is often a problem to many, but not any more! I use a special technique that I discuss in detail in that post, that allows you to use juuuuuuust enough sugar to sweeten it up, while maintaining a stable, pipable quality. The result is a creamy, melt-on-your-tongue frosting without that dreaded sugar grit.
The browned butter adds an incredible, toffee-like, nutty depth of flavor that is just soooooo good and marries swimmingly with the banana flavor. However, feel free to skip browning the butter if you just want straight up cream cheese frosting. But give it a try… at least once. It’s takes the cream cheese frosting we all know and love to another dimension of deliciosness.
Cinnamon in a welcomed kick of spice that I simply love to pair with bananas, but again, you could omit if you don’t feel like it.
As you already probably know, the secret to successful banana baked goods is RIPE bananas. I can’t stress this enough. Regular bananas of medium ripeness, the kind that are good enough to snack on, will result in flavorless, dense cupcakes that lack balanced sweetness. So pick the ugliest bananas lying around. The mushier and more speckled the better. Not rotten though, definitely not rotten? I love to freeze bananas once they reach their maximum point of ripeness, so I could have them on hand anytime I’m in the mood of baking something banana-y. Just peel and store them in zipper lock bags before you freeze them. Your future self will thank you later. Don’t forget to thaw before using!
So as you can see here, my bananas are beautifully spotted throughout with golden mushiness. That’s sweetness and flavor baby! I prefer to puree my bananas in a food processor to an extra smooth consistency as opposed to mashing them your a fork, because I don’t like bits of fruit in my final cupcakes. But…whatever floats your boat.
This, my dear friends, is what puts the BANANA in the banana cake!
The batter tastes like banana milkshake, so try your best to scoop it all up without licking the bowl clean.
Bake until the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean or with a few cooked crumbs attached. Allow them to cool completely before frosting.
To get that mile high frosting look with that rim of bits of yumminess, here’s what to do. Using a small offset spatula, cover the entire surface of the cupcake with a smooth layer of frosting. Make the frosting fuller around the sides and flat on top.
Roll the sides of the cupcake in a plate full of toffee bits or crushed nuts (I used toffee bits), pressing lightly to adhere.
The flat, bare surface is where you’re going to add your swirls of frosting.
Fit a piping bag with a closed star tip (I used Wilton 1M), then fill it with the remaining frosting. Pipe the frosting directly on top of the bare flat top. Start by applying pressure in the center then moving twice in a circular motion and finishing off in the center.
Using a squeeze bottle or piping or zipper lock bag filled with dulce de leche or caramel sauce, pipe a small dollop in the center of the frosting. I used dulce de leche that I had left over from this post.
And there you have it folks…some incredibility delicious banana cupcakes that will fill your house with the most intoxicating aroma!
Whether baked into little cupcakes or a full size cake, this recipe is guaranteed to please.
You know that line of gumminess that often runs through the crumb of banana bread/cakes? Non of that over here! Only cake-y fluffiness allowed.
And will you look at that whipped airiness of frosting creaminess?
That’s what I’m talking about.
Head over to my Instagram account to see a video of these cupcakes getting all frosted!
Banana Cupcakes with Browned Butter Cinnamon Cream Cheese Frosting

Moist and tender banana cupcakes bursting with banana flavor! Browned butter cinnamon cream cheese frosting makes them incredibly delicious. Please note that the browned butter in the frosting needs time to chill until it comes back to room temperature before using, so plan your time accordingly. Alternatively, for another variation of the cinnamon cream cheese frosting that is NOT browned, simply skip the browning process and use straight up unsalted butter at room temperature instead.
Ingredients
For the Banana Cupcakes:
- 1 1/2 cup plus 3 tablespoons (7 1/2oz/ 212g) all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1/2 cup (4oz/ 114g) unsalted butter, softened to room temperature
- 1 1/4 cup (8 3/4oz/ 248g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (4oz/ 113.4g) sour cream, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 very ripe large bananas, about 300g peeled (1 1/4 cups pureed)
For the Frosting: *(see note below)
- 1 cup (8oz/ 227g) unsalted butter
- 3 1/2 cups (14oz/ 397g) confectioners sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups (1 lb/ 454g) cream cheese, cold straight from the fridge
- 1 tablespoon ground cinnamon, more or less to taste
To Garnish:
- Toffee bits or crushed nuts of your choice (optional)
- Dulce de leche or caramel sauce (optional)
Instructions
To make the cupcakes:
- Adjust oven rack to middle position and preheat oven to 350F/180C.
- Line 2 standard muffin pans with 18 to 20 cupcake liners. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon (if using) to combine. Set aside.
- Peel the bananas and puree them in a food processor until smooth, or mash with a fork if you don't mind a few bits of bananas in the final cupcake.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and a handheld mixer), beat the the butter until smooth and creamy; about 1 minutes.
- Add in the sugar and beat on medium speed until lightened up in both color and texture; 3 to 5 minutes.
- Add the eggs, one at a time, scraping thoroughly between each addition.
- Add the sour cream and vanilla and beat until well combined.
- Set the mixer to lowest speed, then add in the flour mixture in two batches, scraping down the bowl after each addition. Beat slowly until just blended; do not overmix.
- Add the banana puree and beat until just combined; do not overmix. (Tip: Overmixing can result in rubbery, dense cupcakes, so avoid it all costs)
- Preferably using an ice cream scoop with a release mechanism, divide the batter evenly between the cupcake liners until 3/4 full.
- Bake for 18 to 20 minutes, or until they spring back to the touch and and toothpick inserted in the center comes out clean or with a few cooked crumbs attached. Do not overbake.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Frost with the cinnamon browned butter cream cheese frosting (recipe below) in your preferred method and amount. To frost as shown in the pictures, use a small offset spatula, to cover the entire surface of the cupcake with a smooth layer of frosting. Make the frosting fuller around the edges and flat on top. Roll the sides of the cupcake in a plate full of toffee bits or crushed nuts, pressing lightly to adhere. Fit a piping bag with a closed star tip (I used Wilton 1M), then fill it with the remaining frosting. Pipe the frosting directly on top of the bare flat top. Start by applying pressure in the center, then moving twice in a circular motion and finishing off in the center. Using a squeeze bottle or piping or zipper lock bag filled with dulce de leche or caramel sauce, pipe a small dollop in the center of the frosting.
- Store in an airtight container until serving time. Store leftovers in airtight container in the fridge, allowing them to come back to room temperature before serving.
To make the frosting: (Click here for a step-by-step tutorial)
- Place the butter in a light colored skillet or saucepan over medium heat until melted.
- Continue cooking, swirling the pan constantly and stirring with a heatproof rubber spatula, until the butter is dark golden brown a has a mezmerising nutty aroma.
- Transfer to a small bowl, cover and place in the freezer for about 45 minutes or until its solidifies but is still soft and pliable. If it get too solid and cold, give it a quick zap it the microwave to loosen and bring it back to room temperature. Just make sure its not warm one bit.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer.
- Beat the butter for about 1 minute until creamy.
- Add the confectioners sugar, salt and vanilla and beat for about 5 minutes until lightened in both color and texture.
- Add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps.
- Continue adding the cream cheese until its fully incorporated.
- Beat for about 2 minutes to lightened it up being careful not to overbeat or you might risk getting the frosting too soft from the heat of the beaters. The frosting is now ready to use.
Recipe Notes
- Banana cake in general, taste best when it has had time to rest and develop its flavor. For best results, bake the cupcakes one day in advance and let them rest in the refrigerator, wrapped in plastic wrap or stored in an airtight container. Bring back to room temperature before serving.
- This recipe will make an amazing three 6-inch round cakes. Double the recipe to make three 9-inch round cakes.
- The frosting recipe will make 4 cups of frosting, which will generosity top the cupcakes with enough frosting to dramatically pile it high as shown in the pictures. It will yield a 1:1 frosting to cupcake ratio. For a more moderate amount of frosting enough to yield a 1:2 frosting to cupcake ratio, make 3/4 of the recipe. If you like a little swirl of frosting on top of your cupcake, then make only half the recipe.
Cupcake recipe adapted from Confetti Cakes Cookbook by Elisa Strauss, with a few minor changes like adding salt and cinnamon to the batter. According to the original recipe, this amount of batter should yield 12 cupcakes but I got 18. I also halved the recipe. You can get the full original recipe here.
Cinnamon Browned Butter Cream Cheese Frosting recipe adapted from Pipable Brown Butter Cream Cheese Frosting; a Cleobuttera original.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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i love the idea of the texture and taste added from rolling them in toffee bits, plus it looks amazing! bravo!
Thank you Grace! I’m so flattered that you like them:)
Where was this recipe for my daughter’s first birthday?? I made the worst banana cake ever. Can’t wait to try this one!
Hahahaaaaa? I feel ya! I had way too many flops in the most special occasions. My worst, was an inedible red velvet cake that I risked for the first time on my husband’s birthday. Everyone were trying to be polite by saying nice things, but they’d take a forkful, cringe, then push away the plate? Lesson learned; never risk trying a new dessert for a special occasion.
PERFECT combo. I can practically taste the mellow sweetness of these delicious spiced cakes.
That means the world coming from the dessert queen herself!
Love it! Looks really delicious! Your photos are amazing and perfect with the step by step directions!
Thank you so much Josephine for sweet words:)
So nice and so delicious !
Thank you Lou☺️
Ok you seriously need to write a cookbook. I just can’t wrap my head around the fact that you are a genius. Does egypt have gourmet cupcake stores? I think you lived in USA before so you know how pricey they get. I will try this. Thx
Iram you’re so sweet; always lifting my spirits with the nicest things you say. Thank you so much love.
We do have a few gourmet cupcake shops in Egypt and they’re quite expensive too. I did live in Canada though, but visit the US on a yearly basis & when I do, I go bakery tourism lol! You’re right the cupcakes can be super pricey & most of the time they are more about the looks than the taste. Or maybe I’m just too picky?
What awesome cupcakes those look like! The browned butter frosting sounds like the perfect pairing to banana cake 🙂
Thank you June! Oh how I love browned butter paired with just about anything ❤️
Probably a stupid question but im always unsure about the right amount of dough to put into one pan. I feel like my cupcakes or muffins are too big most of the time because I seem to use too much dough for one. Could you tell me how much you use because yours are just perfection *-* I love your Blog by the way! ♥
That’s a great question actually. For cupcakes, I feel like a 1/4 cup of batter is the usually the perfect amount to fill up 2/3 of the cupcake liner. I just use a 1/4 cup measure ice cream scoop for that. For muffins though, I fill the cavities almost to the top to get that mushroom cap like dome.
Thank you so much! That helped me a lot xx
Hi Tasbih 😀 i just had to come one and leave a comment about how amazing these cupcakes are! They’re just so light and fluffy yet super moist at the same time! I loved it with cream cheese frosting since the velvety frosting went so well with the cupcake texture 🙂 Im going to top with chocolate or peanut butter frosting next! 😉
I was going to ask if this recipe will work well as a layer cake but i see u have already written about that so will def be making a cake too… My go to banana cake/cupcake recipe from now on. i don’t think ill ever be able to change! lol
Thanks so much for sharing <3 i think uve noticed by now how much i love ur blog, im pretty sure im bordering on harassment now hehe xx
God bless 😀
Hahahaaaaa? That’s the best kind of harassment! Keep it coming lol!
I’m so happy you loved these cupcakes as much as I do! Chocolate & peanut butter frosting (especially) sound amazing! I’m a sucker for the Elvis combo.
I love these cupcakes in cake form too and was debating which form to post here. In the end, I went for cuteness factor of cupcakes over the practicality of a layer cake.
Thank you so much for trying the recipe & for your sweet comment. Enjoy baking many more cakes & cupcakes ?
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Hi Tasbih, I’m so glad to come across your blog. I’ve tried your marble cake and galaxy choc cupcakes. Next is the pretty banana cupcakes. Do you make your own toffee bits for the recipe?
Thanks and regards,
grace
Hi Grace? What a pleasure to have you visit my little blog & trying recipes from it. Welcome!
For the toffee bits, I used Heath brand.
Hi Tasbih,
Thanks for your prompt reply.
You may have noticed that I frequent your blog many times a day, crazy me right?!
I’m planning to bake your pretty banana cakelets for charity this weekend. Now, can I prepare the frosting a few days ahead and store in the fridge?
Thanks and regards,
grace
Nothing makes me happier than to know that you regularly visit the blog. That’s why it’s here for ☺️
You can make the frosting up to 3 days in advance, store in an airtight container in the fridge. When ready to use, just let it come to room temperature, then beat for a minute or 2 to restore its texture & consistency. Good luck with the event! They’re for a good cause after all, so you know they ought to be good.
Hi Tasbih,
I’m so sad that my frosting turned out too soft to be pipeable! Ended up having an ugly version of the cupcake.
Regards,
Grace
Oh no Grace? I wonder what went wrong. Was by any chance your brown butter feeling warm? Did you use cold cream cheese? What type of cream cheese did you use? I feel that the cream cheese in the tub doesn’t work as well. Only brick style or brands like Kiri tend to do better in frostings. I really want to help you get it right.
My brown butter was in the freezer for 45 minutes. Yup, the cream cheese was cold. However, I couldn’t find the brick Philadelphia brand which I usually use and there was only the Emborg brand in tub. Hmmm…could that be the reason? Wish I can show you the pic of my cupcake but my ‘paste’ function doesnt seem to work here. Still, thanks a lot, tasbih! The banana cupcakes are lovely:)
Oh I think that’s it. I always have soupy results whenever I use cream cheese in the tub. It kinda separates & slightly curdles during the mixing process. I think it’s due to it having a higher water content, a necessity to make it spreadable. Unfortunately in Egypt, we don’t get brick style Philadelphia over here; just in the tub. I then discovered that Kiri (a French brand that comes in small squares) works just as amazing as the brick style.
I’m happy you liked the cake part though. If you’d like, you could email me the photo to cleobuttera@gmail.com
Okay so I tried this of course, and the lemon one too and both were amazing as usual!
I had a question tho, assuming I wanted to incorporate nutella into the mixture of the banana cake, can I substitute it with the sour cream?
If not, how can I incorporate it into the recipe without ruining its beauty!
Thank You?
That’s so awesome to hear Aliaa! I’m so glad you’re having success with the recipes of the blog.
As for incorporating Nutella, I wouldn’t recommend subbing it for the sour cream, because they’re 2 completely different animals & would ruin the texture of the cupcake if you that. What you could do though is one of 3 things:
1. Dollop a teaspoon of Nutella right on top of each cupcake batter, then lightly swirl it using a toothpick. Bake as normal.
2. Frost it with the Very Nutella Frosting from my Nutella Lava Cupcakes instead of the cream cheese frosting.
3. Keep the cream cheese frosting & fill the cupcakes with Nutella sauce, also from the Nutella Lava Cupcakes.
Here’s the link to the recipe:
https://cleobuttera.com/cupcakes/nutella-lava-cupcakes/
Okay, so I made these cupcakes with the intention of making one batch for my best friend’s birthday. I ended up having to make two because I loved them so much. And I don’t even like cake! These are so delicious. Thank you so much for such a fantastic recipe.
Wow that’s the best compliment to hear from a non cake lover. Trust me, if I didn’t like cake, I would’ve been much skinner. You’re a lucky girl ?
So excited you loved these cupcakes?
hello cleo b! i can’t wait to try ur recipe. i have a question though. do i use the paddle attachment the entire time? thank you 🙂
Hi Veron:) Yes sure! I use the paddle the whole time for the cupcakes. The frosting can be made with either the paddle or whisk attachment.
Happy baking:)
Thank you for this recipe! I bake a lot for my co-workers and so far these cupcakes were the biggest hit. I would have to say they are my new favorite, too. The combination of flavors are perfect and intense, why eat a banana muffin when you can have this banana cupcake! hehe! And I also want to thank you for including the measurement of how much banana puree; so many recipes only indicate how many bananas to use but really – who can tell a small from a large! It turns out that I needed a fourth banana and I wouldn’t have known had I not measured so cheers to you. And also, I had never made brown butter before this recipe either and wow! So yum! That frosting was divine. Thank you so much, I would say this recipe has changed my life! 😉
WOW Joanne! This is the BEST comment ever! You’ve really made my day to know how happy these cupcakes made you. Thank you so much for taking the time to write your sweet feedback. And brown butter…welcome to the addiction club honey. I’d wear it as a perfume if I could ☺️
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Hi Tasbih. I wanna make this into a layer cake soon and I wanted to know if I can substitute yogurt for the sour cream. Also when I tried to make frosting before, you could always feel the sugar grains although I used icing sugar. I used a hand mixer but I try to mix it as long as I can. Any tips on how to make sure the sugar totally dissolves?
Hi Menna! This recipe makes a mighty good cake; you’re gonna love it!
It’s best to stick to sour cream here unless it’s full fat Greek yogurt not regular.
Concerning the graininess, I’ve found that the quality of the confectioners’ sugar really does make a huge difference in the texture. Try to use the best quality you could find as some brands tend to have a coarser texture than others, which does not dissolve well. Also sift it before using to get rid of any lumps &/or large grains. Beating the sugar with butter for a long time also helps. This recipe uses almost half as much confectioners’ sugar than most recipes, so it’s less sweet and shouldn’t have any graininess in it. I hope yon have better luck with it next time. Enjoy ?
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Turned out fabulous in terms of texture and taste but it was a bit pale in complexion.What could be the reason?.And also a bit greasy in the sense that there was a puddle of melted butter under most paper cup linings.Must mention that I am very new to baking!
Hi Vandana! I’m glad you like these regardless of the issues you ran into. For a darker, more flavorful crumb, make sure that the bananas are super ripe; as in they’re on the brink of going bad. Fresh bananas are not as flavorful in baked goods and won’t give you the color you’re going for. As for the puddle of butter in the linings, do you think your butter was too warm when you started mixing it with the sugar?
Hi there! Any ideas on how to implement the toffee bits into the cake?? Perhaps mixing it directly into the bana batter or do you think into the icing would be better?
Hi Lesley! Folding them into the banana cake batter is such a great way to go on it! They’ll probably melt into the cupcake, creating these wonderful pockets of caramel. Enjoy:)
Same time and temperature for 9 inch cakes?
Hi Lesley! Same temperature yes, but they’ll surely require more time to bake through. I recommend checking after 25 to 30 minutes for doneness. Best of luck!
Hello Tasbih! I’m planning to make these cupcakes, the only problem is sour cream isn’t sold in the city where I live. What can I substitute it with ?
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I’m so amazing at what I saw on your blog,was searching for a nice site where I can get banana cake for my cousin’s wedding. Your banana cakes looks.
attractive and adorable .
I will like to you to bake a cake for my cousin’s wedding that is coming up next month.
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Hi, Tasbih!
I hope you’re doing great :). The Cinammon Roll Monkey Bread turned out delicious! Every single one of your recipes is the best I’ve ever tried, so thank you so so much. I’m planning on making this one tomorrow, and was wondering if this would work as bread by itself (no frosting) and made in a 10 cup Bundt pan. Could you let me know?
Thank you so much! ♥️♥️♥️
I’m really happy it was a success Dulce ? I’ve used this batter to make a sheet cake and a layer cake before and they both turned wonderfully. I believe it should work just as well in a bundt pan.
So delicious! ?? I cut the sugar in half, and it’s perfect. I also caramelized some hazelnuts and rolled the creamed cupcake in them. Easy, family pleaser.
Hi
How many cupcakes will your recipe make?
Hello Sana! It makes 18 cupcakes. For future reference, the yield amount is always listed first thing on top of the recipe. Enjoy ?
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