I love love love banana anything.  Anytime we have ripe bananas I need to make banana bread, banana muffins, banana cake or banana cupcakes.  The list goes on and on and on.  These cupcakes are a mixture between a cake and a cupcake.  They are super soft and moist.  To make them even better you will frost them with a cinnamon cream cheese frosting.  Everything always tastes better with cream cheese.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 and 1/2 cups mashed banana (about 3 large very ripe bananas)
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup buttermilk, at room temperature

Cinnamon Cream Cheese Frosting

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Directions:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.

Make the cupcakes: Whisk the flour, baking soda, cinnamon, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are flour pockets at the bottom of the bowl.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

Frost cooled cupcakes however you’d like. Store leftovers in the refrigerator for up to 5 days.

Recipe from Sally’s Baking Addiction