2. Can I freeze these cupcakes?

Absolutely. Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge, then frost with cinnamon cream cheese before serving.

3. Can I make this recipe without buttermilk?

You can make a quick substitute by mixing ½ cup milk with 1 teaspoon lemon juice or vinegar. Let it sit for 5 minutes before using.

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Yes, thaw them first and drain excess liquid before mashing.

Use brick-style cream cheese and chill the frosting slightly before piping.

Yes, bake for 11–13 minutes at the same temperature.

Moist, bakery-style banana cupcakes topped with a silky cinnamon cream cheese frosting. Perfect for birthdays, holidays, or a cozy weekend treat.

Scale

For the Cupcakes:

For the Cinnamon Cream Cheese Frosting:

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Preheat oven to 350°F (177°C). Line muffin pans with 18 cupcake liners.
Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
Cream butter and sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
Add wet ingredients: Beat in eggs, sour cream, and vanilla, then mix in mashed bananas.
Combine: On low speed, add dry ingredients, then slowly pour in buttermilk until just combined. Avoid overmixing.
Bake: Fill liners 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
Make frosting: Beat cream cheese and butter until smooth. Add sugar, vanilla, cinnamon, and salt. Beat until creamy. Chill 20 minutes if piping.

Use extra ripe bananas for best flavor.

Frozen bananas work — thaw and drain excess liquid before mashing.

Cupcakes can be frozen (unfrosted) for up to 3 months.