Banana Cheesecake Cupcakes
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
Scale
- 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
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time.
- Mix in mashed bananas, sour cream, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fill each cupcake liner 2/3 full with batter.
- For the filling, mix cream cheese, powdered sugar, and vanilla until smooth. Add a spoonful into the center of each cupcake.
- Bake for 18–20 minutes, or until a toothpick comes out clean from the cupcake edge. Let cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until fluffy.
- Frost the cooled cupcakes. Roll edges in crushed peanuts or toffee bits.
- Drizzle with caramel sauce and top each cupcake with a banana slice before serving.
Nutrition
- Calories: 385 cal