Description
These Banana Cream Cheese Cupcakes are a moist and flavorful treat, blending the sweetness of ripe bananas with a rich, creamy cheesecake filling. Perfect for a sweet snack or dessert, these cupcakes are sure to impress!
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
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Prepare the Cupcake Batter:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the mashed bananas, eggs, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Make the Cream Cheese Filling:
- In a small bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
-
Assemble the Cupcakes:
- Fill each muffin liner about two-thirds full with the banana batter. Spoon about 1 tablespoon of cream cheese filling into the center of each cupcake.
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Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the cupcake comes out clean.
-
Cool and Serve:
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- These cupcakes can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 210
- Fat: 9g
- Carbohydrates: 28g
- Protein: 4g