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    Home » Budget Recipes

    Banana Cupcakes with Chocolate Cream Cheese Frosting

    Published: Jan 9, 2013 · Modified: May 20, 2021 by Jessica Fisher

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    This month we’re eating down the pantry. What this means is that we are focusing on the ingredients we have in order to prepare meals and buying only what we need to supplement our stores.

    I say “we” because the boys are responsible to cook one meal every night. Whoohoo!

    Obviously, the success of a pantry challenge rests on what you normally keep in the pantry and what you’ve been stockpiling. Not all cupboards are created equal.

    But, most of us have simple baking ingredients, a block of cream cheese, and some bananas that are about to go bad, right? We almost always have bananas ready to go off or stored in the freezer.

    These Banana Cupcakes with Chocolate Cream Cheese Frosting are super-duper yummy. Love them! They are perfect to serve with game night snacks.

    Don’t want chocolate? No problem. Top them with Orange Buttercream Frosting for a flavorful twist.

    collage of recipes included in meal plan 8, with text overlay

    Get Meal Plan 8

    Looking for easy meals that even your picky kid will eat but don’t have hours of time to meal plan? Grab our free 3-day meal plan featuring this recipe. Meal Plan 8 will slice your kitchen time in half.

    closeup of banana cupcake with sprinkles

    They taste best chilled, so store them in the refrigerator before serving. If you’re on a Pantry Challenge, you should have room.

    This is a great Valentine’s Dessert!

    Banana Cupcakes on tray

    Banana Cupcakes with Chocolate Cream Cheese Frosting

    Bake up these easy banana cupcakes topped with chocolate cream cheese frosting for a frugal but luscious treat.
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Calories: 318kcal
    Author: Jessica Fisher
    Cost: $5

    Ingredients

    • 3 ripe bananas mashed
    • ¼ cup neutral oil
    • ½ cup brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg
    • 1 ½ cup unbleached, all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ¼ cup milk
    • ¼ cup butter softened
    • 4 oz cream cheese softened
    • 2 cup powdered sugar
    • ¼ cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°. Line a 12-cup muffin tin with baking papers.
    • In a large mixing bowl, combine bananas, oil, brown sugar, vanilla extract, and egg.
    • In another mixing bowl, sift together flour, baking powder, cinnamon and salt.
    • Stir flour mixture into banana mixture in two additions, alternating with milk in between. Fold to blend well.
    • Spoon into prepared baking cups and bake for 25 to 30 minutes or until tester comes out with a few crumbs attached. Cool completely on a rack.
    • In another bowl whip together the butter and cream cheese until light and fluffy. Beat in powdered sugar, cocoa, and vanilla extract.
    • Frost cooled cupcakes.
    • Chill before serving.

    Notes

    Nutritional values are approximate and are based on making 12 cupcakes from the recipe. Refrigerate leftovers promptly and use within 4 days.

    Nutrition

    Calories: 318kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 125mg | Potassium: 254mg | Fiber: 2g | Sugar: 33g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

     

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    Reader Interactions

    Comments

    1. Emily

      January 14, 2014 at 1:48 pm

      We just made these. Right after I slid them into the oven, I realized we forgot to add the oil! 🙁 Hopefully the bananas provide enough moisture to keep them from being too dry. And if not, frosting covers a multitude of culinary sins.

      Reply
      • Jessica Fisher

        January 14, 2014 at 1:58 pm

        You will probably be fine, especially with the frosting.

        Reply
        • Emily

          January 15, 2014 at 10:18 am

          They are sticking to the wrappers, but fine other than that. But I think I’ll freeze that batch, call them muffins and save them for my kids. 🙂 I’ll make another batch (with oil. And frosting) for tomorrow.

    2. Elizabeth Kane

      January 10, 2013 at 12:22 pm

      These look amazing. I can’t resist a good cupcake 🙂

      Reply
    3. Tiffani Taff

      January 10, 2013 at 6:44 am

      Those look so adorable and delish! I linked up, this is my first time linking to this linky… hope I did it right. Thanks for the opportunity!

      Reply
    4. Jillian Kay

      January 10, 2013 at 6:32 am

      Those look great! And I do have all the ingredients on hand so it fits well with the pantry challenge.

      Reply
    5. Jennifer Blacker

      January 10, 2013 at 4:32 am

      Thank you for hosting. I shared my cinnamon swirl bread. You can always add raisins if you like them. This is a quick bread that you can make in the morning for breakfast.

      Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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