These Banana Cupcakes with Cream Cheese Frosting have minimal added sugar, so they are perfect for a first birthday or a toddler birthday…but totally sweet and delicious enough to be enjoyed by a range of ages!
Banana Cupcakes with Cream Cheese Frosting
A few weeks ago we celebrated baby Tula’s first birthday. It’s so hard to believe that her first year went by so quickly, but we were more than happy to celebrate her with a big batch of Banana Cupcakes! Her favorite foods include dairy (cheese, yogurt, cottage cheese, and more) and fruit (particularly blueberries and bananas), so I used that as my inspiration for her cupcakes.
Moist Banana Cupcakes
The cupcake recipe is packed with real bananas for flavor and moisture. And while they aren’t quite as fluffy as my Lower Sugar Vanilla Cupcakes), but no one seemed to mind much—especially not the birthday girl.
Easy Banana Cupcakes
I’m pretty committed to the idea of simple when it comes to entertaining so I did my best to make her first birthday party special, but also easy. I was extra emotional about the milestone so the last thing I wanted was to be stressed out about the food at her party, particularly the cake. You can bake these banana cupcakes the day before the party and they’ll stay moist and won’t dry out.
Healthy Banana Cupcakes
While these cupcakes are still a treat, I knew that using a base of mashed bananas would provide natural sweetness and going with a simple cream cheese frosting seemed like a must—it would have pleasant creaminess without needing cups of powdered sugar to pipe perfectly. And I knew she’d love it given her adoration of dairy!
So if you have a little one with a special day coming up and you’re looking for a lower sugar dessert option, these Banana Cupcakes with Cream Cheese Frosting are a great option.
Be gentle when combining the wet and dry ingredients to avoid over-mixing the batter. (If you want to serve these as muffins, simply omit the frosting.) You could try using whole-wheat pastry flour if you prefer.
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 t salt
- 1 stick unsalted butter, melted and cooled slightly
- 1 1/2 cups very ripe (with brown spots) banana, mashed well
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- Cream Cheese Frosting
- Preheat the oven to 350 degrees and line 12 muffin cups with cupcake liners.
- Stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together the butter, banana, eggs, and vanilla in a separate bowl.
- Gently fold the wet ingredients into the dry with a spatula. Fill the prepared cupcake liners with batter, filling each about half full. Bake 22-25 minutes or until a cake tester inserted into the center comes out cleanly. Transfer cupcakes to a wire rack and cool fully.
- Pipe or spread on Cream Cheese Frosting and finish with a blueberry, if desired.
Cream Cheese Frosting
Beat together 1 package cream cheese (softened at room temperature), 2 tablespoons butter (softened at room temperature), 2-3 tablespoons honey, and 1/2 teaspoon vanilla with a hand-held mixer. Pipe or spread onto cooled cupcakes.
These are best on the day they are made, but if you want to make them ahead, let them cool fully and store in an airtight container at room temperature. Frost just before serving.