Amanda’s Banana Cupcakes with Cream Cheese Icing


I woke up yesterday morning and was absolutely horrified. Let me just remind everyone reading this that it was April 16th, I’m talking mid April, almost late April, if we choose to round up. Well, I was opening the sliding glass door blinds  (I do this every morning for the little kitty cats) and I noticed that there was snow on the ground. Yes, you read that correctly, SNOW! What the heck? But it wasn’t even nice snow, it was icy, disgusting, wet snow. I seriously need to get out of the northeast and this was the straw that broke my proverbial back. Anyways, I headed out the door, muttering profanities under my breath, when I slipped and fell on the steps outside my apartment. One leg came out completely from underneath me, so I instinctively reached out to grab the railing. Unfortunately, this too was covered in ice, so my pathetic little hand just slipped right off of that. Now, I’m a pretty positive person, pretty glass half full, but this made me so incredibly angry, bordering on irrational (okay it crossed the border, I was irrational).  That’s when I knew that I needed to make something delicious as soon as I came home to set things right. These are my absolute favorite cupcakes ever! Nevin’s coworker once actually described these cupcakes as having the power to “renew her faith in the universe”.  I can’t even make that up. If you are having a day that isn’t going your way, this is the solution! 

Servings: 18
Prep Time: 10 minutes
Cook Time: 20-25 minutes


For the cupcakes

  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 stick butter (softened)
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 eggs
  • 3-4 ripe bananas

For the icing

  • 3 oz cream cheese
  • 2 tbsp unsalted butter
  • 1/2 cup confectioner sugar
  • 1 tsp vanilla extract


For the cupcakes

Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.

In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.

In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas.

Fill each cupcake liner three-quarters of the way full.IMG_2148 Bake in the oven about 20-25 minutes (or until you can cleanly remove a toothpick). Remove the cupcakes from the oven to a wire rack and let cool before frosting.

For the icing:

Mix all ingredients together with a handheld mixer. Wait for cupcakes to cool then ice and DEVOUR! Or you can be generous like me and give them to your friends! IMG_2153Nutrition Facts:

Calories: 157; Fat: 8 g; Cholesterol: 39 mg; Sodium 103 mg; Carbs: 19 g; Sugars: 10 g; Protein: 2 g

Amanda’s Rating: 10/10

Nevin’s Rating: 10/10


7 Comments Add yours

  1. Michele Santiago says:

    Amanda- Made your recipe today, but with two small changes- I did not have any muffin cups , so I poured the batter instead into an 8″ X 8″ square cake pan- this increased the cooking time to about 35 minutes, I also added 1/2 tsp. of baking POWDER to the dry ingredients- the cake then rose considerably. Marvin and I had it for our dessert tonight , after our hambugs and hotdogs on the grill- a wonderful, sweet finish to our evening meal!! DELISH!!!!!!!
    Love, Mom

    Liked by 1 person

  2. Michele Santiago says:

    Panda- I love this recipe and plan to try it soon- seems I always have leftover, overripe bananas and I usually just go with making regular old banana bread- this is a nice change!

    You might want to try, next time, adding a small can of drained, crushed pineapple as well- bananas and pineapple , two tropical fruits, go very well together!

    Your blog is wonderful- I so look forward to each and every post!

    Love, As always,
    Your Mutha!

    Liked by 1 person

    1. chefchewie says:

      That sounds like an awesome idea! I’d omit the cinnamon in that case, but definitely want to try a tropical cupcake! Just a note for this recipe- you may want to add a little more baking soda or flour. This last time I made them they didn’t rise as well as they usually do. Not sure if my baking soda is old or what, but just an FYI. I’m planning on revamping a recipe by one of Nevin’s aunts for lemon and raspberry cupcakes, so that will be coming soon!


      1. Michele Santiago says:

        Yes, Panda- baking soda , as well as baking powder, can definitely lose their effectiveness over time, especially once they have been opened, and the boxes are over 6 months old. Best to get yourself a fresh box and take the old baking soda and dump it down the drain- it will freshen your garbage disposal and get rid of any odors down there!

        The crushed pineapple suggestion comes from good old Grandma Woods, God Bless Her- she originally experimented with combining bananas and pineapple for a bundt cake recipe of hers ( which I discovered , after she had passed away), and the result was a delicious one! If she could log onto your blog from Heaven, she surely would!!

        Looking forward to that revamp of Nevin’s aunt’s recipe- it sounds scrumptious!!



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