• Cooking Time: 20
  • Servings: 20-24
  • Preparation Time: 20


What do you do when you've got an overripe banana, leftover cream cheese frosting, and a new cupcake magazine? Make these!


  • 3/4 c. unsalted butter, at room temperature
  • 3 eggs, at room temperature
  • 2 c. all-purpose flour
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 c. mashed overripe banana (1 large)
  • 3/4 c. buttermilk
  • 1 tsp. vanilla
  • scant 1 c. sugar
  • 1 recipe cream cheese frosting
  • banana chips, for garnish (optional)


  • 1. Preheat oven to 350 degrees Farenheit. Line a muffin tin with 24 paper liners.
  • 2. In a medium bowl, stir together flour, baking powder, salt, and baking soda.
  • 3. In a small bowl, combine banana, buttermilk, and vanilla.
  • 4. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar, 1/4 c. at a time, beating on medium speed until light and fluffy and scraping down sides of bowl. Add eggs, one at a time, scraping down sides of bowl after each addition.
  • 5. Add in flour and banana mixtures, beginning and ending with the flour, and mix on low speed until just combined.
  • 6. Fill muffin cups 2/3 full and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
  • 7. Allow to cool completely then frost and garnish. Keep in the refrigerator up to three days.

Categories: Creamy  Cupcakes  Frosting  Fruity  Sweet  Tangy 

Author Credit: Better Homes & Gardens

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