Mini Banana Cupcakes with Cream Cheese Frosting

These delectable little bites are reminiscent of the traditional banana bread, but topped with a delicious cream cheese frosting and a banana disc coated with brown sugar and butter.

These are perfect for a light dessert, or leave off the frosting and serve them for breakfast.  They’re the perfect size to pack in your kid’s lunch, too.

No one can eat just one.

You want really nice and ripe bananas for this recipe.

Get your mini muffin pans lined with cupcake liners.

Now we’re ready to mix the butter, egg and sugar together until light and fluffy, about two minutes.

Now add the one cup of mashed bananas, mix until incorporated.

Add the vanilla and buttermilk, then the baking soda and flour.

Now fill the cups to the very top.

Bake in a 350 degree oven for about 15 minutes, or until nice and golden brown. 

While the cupcakes are cooling mix the frosting ingredients together.

If you would like to decorate the tops of the cupcakes with a banana slice then get out your 12″ skillet, melt 1 tablespoon butter and 1 tablespoon of brown sugar and add the sliced banana.  If you want a little rum flavor (kind of like Bananas Fosters) then add 1 tablespoon rum.  Saute together for about one minute.  With a slotted spoon remove the bananas into a small bowl and allow to cool.

Now if these are going to be sitting out on a buffet table for a while I would suggest you NOT decorate with the banana, it gets brown and not so appetizing looking….we don’t want that.

Top with a little frosting and you’re good to go.

These are so irresistibly good!

Mini Banana Cupcakes with Cream Cheese Frosting
Makes approximately 30 mini cupcake/muffins

1 large egg
1 cup white sugar
1/2 cup butter, at room temperature
1 cup of very ripe mashed bananas (3-4 small)
1 teaspoon pure vanilla
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking soda
3 tablespoons buttermilk

1 8-ounce package of cream cheese, at room temperature
1/2 cup butter, at room temperature
1 3/4 cup powdered sugar
1 1/2 teaspoons vanilla extract

Sauteed Bananas: (Optional)
1 banana, cut into slices
1 tablespoon brown sugar
1 tablespoon butter (optional, or you can sprinkle a little bit of cinnamon in there for flavor)
1/2 tablespoon rum

For the batter:
In the mixing bowl of your electric mixer beat together the egg, sugar and butter until light and fluffy.  Add the bananas and vanilla.  Beat until just incorporated.  Add the flour and baking soda and buttermilk.  Line a mini muffin tin with the cupcake liners and fill to the top.  Bake in a pre-heated 350 degree oven for about 15 minutes.  Watch carefully so you don’t over bake them.  Let cool.

Frosting and Banana Discs:
While the cupcakes are cooling mix together all the frosting ingredients.  Once the cupcakes have cooled completely, frost with the cream cheese frosting. 

For the banana discs melt the butter in a large saute pan.  Add the brown sugar, letting it dissolve.  Once the pan is somewhat hot, add the rum and then glaze the sliced bananas with the mixture.  Saute for about 1 minute.  Remove the bananas with a slotted spoon and put in bowl.  Top the frosted cupcakes with the banana discs.



  1. Pam Knespel says:

    Hi Missy! This is the first receipe I ever tried of yours. These are so awesome. I love your website as it gives step by step – with pictures. I just sat down with my daughter (she’s doing all the cooking right now) and showed her this website. She loves it as it shows her what it SHOULD look like so she doesn’t have to question if this is the way it’s suppose to be or not. YAY-I anticipate a lot more Missy dishes coming my way!!!

    Was great to see you last weekend!

  2. I have not been on your site before, however I will try your mini cup banana cake. I will get back with you and inform you of the outcome.

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