Banana Cupcakes with Cream Cheese Frosting

These cupcakes are soft and tender with a little warmth from nutmeg, and a spoonful of yogurt keeps them moist for days. The batter comes together in one bowl with no fussy steps, and the tangy cream cheese frosting takes five minutes. Bake them on a slow afternoon and you’ll have a treat ready for the week.

Ingredients

Makes 12 cupcakes

• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup mashed ripe banana (about 1 large)
• 1/4 cup plain yogurt
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1/4 tsp ground nutmeg

For the frosting

• 4 oz cream cheese, chilled
• 1 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 tbsp toasted walnuts, finely chopped (optional)

Directions

1. Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
2. Beat the sugar, butter and vanilla on medium speed until well blended, about 3 minutes. Add the eggs one at a time, beating well after each. Beat in the banana and yogurt.
3. In a separate bowl, whisk the flour, baking soda, salt and nutmeg. Add to the wet mixture and stir just until no dry flour remains. A few lumps are fine.
4. Divide the batter evenly among the liners.
5. Bake for 22 to 25 minutes, until a toothpick in the center comes out clean.
6. Let the cupcakes cool in the pan for 10 minutes, then move them to a wire rack to cool completely.
7. For the frosting, beat the cream cheese, softened butter, powdered sugar and vanilla on medium just until smooth. Don’t overbeat or it will turn runny. Spread over the cooled cupcakes and sprinkle with walnuts, if using.

Make It Your Own

These cupcakes are easy to play with.

Want more spice? Swap the nutmeg for 1/2 tsp cinnamon, or use both.

Love a little crunch? Fold 1/3 cup chopped walnuts or pecans into the batter.

Chocolate fan? Stir in a handful of mini chocolate chips.

Short on time? Skip the frosting and dust with powdered sugar for an easy snack cake moment.

Storage Tips

Because of the cream cheese frosting, store frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 15 minutes before eating for the softest texture.

Unfrosted cupcakes keep at room temperature for 2 days, or can be frozen for up to 2 months. Thaw at room temperature, then frost.

A Little Sweetness for the Week

Every kitchen has that one banana that got a little too ripe. This is the recipe for it. Simple, cozy and just sweet enough, it turns a forgotten banana into something worth sharing.

Bake a batch this weekend, and you’ll have a treat ready whenever you need one.