Ingredients:

  • 3 large overripe bananas, mashed
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp buttermilk or whole milk
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Beat in the egg and vanilla extract, then stir in the mashed bananas and buttermilk until the mixture is a smooth, pale gold emulsion.
  4. Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients.
  5. Using a rubber spatula, gently fold the flour in using a 'cut-and-turn' motion, stopping as soon as no streaks of flour remain to avoid overmixing.
  6. Divide the batter evenly among the 12 liners, filling each about 3/4 full.
  7. Bake for 18–22 minutes until the edges are deep golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Allow cupcakes to cool completely on a wire rack before frosting.
  9. Beat the softened cream cheese and softened butter together on medium-high until velvety and pale.
  10. Gradually add powdered sugar, cinnamon, and vanilla extract; stir in heavy cream if needed for consistency.
  11. Frost the cooled cupcakes and serve.