Description
These Banana Cheesecake Cupcakes combine the rich, creamy texture of classic cheesecake with the natural sweetness and moisture of ripe bananas. Perfectly portioned as individual servings, they offer a moist and flavorful treat ideal for any occasion, from casual family gatherings to special celebrations. Made with simple ingredients and easy to prepare, these cupcakes feature a luscious cream cheese filling that balances the banana-infused cake, creating an indulgent yet approachable dessert.
Ingredients
Scale
Banana Cupcake Batter
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Optional: 1/2 teaspoon ground cinnamon or nutmeg
Cream Cheese Filling
- 8 oz cream cheese, cold
- 1/4 cup sugar
- 1 large egg
- 1/4 cup sour cream or Greek yogurt
Optional Add-ins & Toppings
- Chopped walnuts or pecans
- Chocolate chips or melted chocolate drizzle
- Shredded coconut
- Banana slices (for garnish)
- Powdered sugar (for dusting)
- Caramel sauce (for drizzling)
Instructions
- Prepare the Banana Cupcake Batter: Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners. In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time. Add the mashed ripe bananas and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and optional spices. Gradually fold the dry ingredients into the banana mixture, mixing gently until just combined to avoid overmixing.
- Make the Cream Cheese Filling: In another bowl, beat the cold cream cheese until smooth. Add sugar, egg, and sour cream (or Greek yogurt) and mix until creamy and well combined. This filling creates the rich cheesecake center of the cupcakes.
- Assemble the Cupcakes: Fill each lined cupcake cup about two-thirds full with the banana batter. Spoon a dollop of the cream cheese filling right into the center of each cupcake. Top with a little more banana batter to cover the filling, being careful not to mix them together completely.
- Bake and Cool: Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted into the cake portion (not the filling) comes out clean. Remove from the oven and allow to cool completely on a wire rack before serving or adding any frosting or toppings.
Notes
- Choose very ripe bananas for maximum natural sweetness and moistness.
- Do not overmix the batter to keep the cupcakes tender and moist.
- Use cold cream cheese for a smooth, lump-free filling.
- Bring all ingredients to room temperature before mixing for best results.
- Keep a close eye on baking time to prevent dryness; start checking at 18 minutes.
- Allow cupcakes to cool fully before frosting or storing to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: banana cheesecake cupcakes, banana cupcakes, cheesecake cupcakes, banana dessert, easy cupcake recipe, moist banana cupcakes
