Ingredients

The following ingredients have 4 Servings
  • 1 and 1/2 cups (194g) white all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 tablespoons (1/4 cup + 2 tablespoons; 85g) unsalted butter, (softened to room temperature)
  • 1/3 cup (68g) light brown sugar, (packed)
  • 1/2 cup (105g) granulated white sugar
  • 2 overripe bananas: measured to get 3/4 cup (185g)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180g) buttermilk ((or use plain milk + vinegar -- see Note 1))
  • 1/2 cup (8 tablespoons; 113g) unsalted butter, (at room temperature)
  • 1 package (8 oz.; 226g) full-fat cream cheese, (at room temperature (do not use low fat))
  • 1/2 teaspoon vanilla bean paste, (or use 1 teaspoon pure vanilla extract)
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups (340g) powdered sugar
  • Optional: banana chips to garnish

Instruction

  • PREP: Preheat oven to 350 degrees F. Line a 12-cavity muffin pan with cupcake liners and line a second muffin pan with 4 liners and fill the remaining cavities half full of water. Set aside. (See Note 2)
  • DRY INGREDIENTS:In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • WET INGREDIENTS: In a separate large mixing bowl, using a hand mixer, beat together the butter, brown sugar, and white sugar until smooth and creamy. Mash over-ripe bananas and measure to make sure you have exactly 3/4 cup (185g). Mix the bananas into the batter until smooth. Add in the full egg, egg yolk, and pure vanilla extract. Beat until smooth.
  • ALTERNATE DRY INGREDIENTS AND BUTTERMILK: Add the dry to the wet ingredients alternating additions with the buttermilk (Add half the dry, half the buttermilk, rest of the dry, rest of the buttermilk). Beat after each addition JUST until the ingredients are incorporated being careful to not overmix.
  • BAKE: Pour batter into the prepared muffin cups, filling each cup about 3/4 full. You should use all of the batter between 16 cavities. (See Note 2.) Bake in the preheated oven for about 18 - 22 minutes or until a toothpick when inserted into the center of a cupcake comes out clean. Cool in the muffin tin several minutes before transferring to a wire rack to cool completely.