Banana Cheesecake Cupcakes That Taste Like Banana Pudding (Easy Dessert Win!)

These banana cheesecake cupcakes are the ultimate easy dessert idea—creamy cheesecake, real banana flavor, and a soft cupcake base all in one bite. Perfect for parties, potlucks, or when you’re craving something cozy but impressive. No fancy steps, no stress—just a simple, crowd-pleasing recipe you’ll want to save ASAP. If you love banana desserts, cheesecake recipes, or quick homemade treats, this one’s for you!


Print

Banana Cheesecake Cupcakes

Print Recipe

Decadent banana cheesecake cupcakes filled with a creamy center, topped with fluffy cream cheese frosting, crushed nuts, and a rich caramel drizzle. Perfect for summer parties, casual desserts, or gifting.

• Author: Chef Emily
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

Ingredients

Scale 1x2x3x

• 1 cup mashed ripe bananas (about 2 bananas)
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Filling: 4 oz cream cheese, 1/4 cup powdered sugar, 1/2 tsp vanilla extract
• Frosting: 8 oz cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, 1 tsp vanilla extract
• Toppings: 1/2 cup crushed peanuts or toffee bits, caramel sauce for drizzling, banana slices for garnish

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time.
3. Mix in mashed bananas, sour cream, and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
5. Fill each cupcake liner 2/3 full with batter.
6. For the filling, mix cream cheese, powdered sugar, and vanilla until smooth. Add a spoonful into the center of each cupcake.
7. Bake for 18–20 minutes, or until a toothpick comes out clean from the cupcake edge. Let cool completely.
8. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until fluffy.
9. Frost the cooled cupcakes. Roll edges in crushed peanuts or toffee bits.
10. Drizzle with caramel sauce and top each cupcake with a banana slice before serving.

Nutrition

• Calories: 385 cal