These Banana Cupcakes with Biscoff Cream Cheese Frosting are tender, moist, and filled with bananas, then covered with a delicious Biscoff frosting.
I am on a bit of a cupcake-making kick, so here's another cupcake recipe for you all. This one is absolutely delicious and fits right in with the fall baking theme we all have going on. These Banana Cupcakes with Biscoff Cream Cheese Frosting are absolutely moist and filled with banana flavor, then topped with a delicious biscoff cream cheese frosting that will fill your mouth with the perfect flavors! You don't want to miss out on this one!
Read on to learn all about it!
In this Post, You'll Learn:
What You Need to Make This Recipe
Banana Cupcakes
The ingredients for this Banana Cupcakes recipe is pretty expected for a fall recipe. Filled with delicious spices and bananas!
- Flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Granulated sugar
- Vegetable oil
- Eggs
- Bananas
- Lemon juice
- Milk
- Vinegar
Biscoff Cream Cheese Frosting
- Cream Cheese
- Unsalted butter
- Powdered Sugar
- Salt
- Biscoff Spread
How to Make This Recipe
Steps for Banana Cupcakes
- Mash the ripe bananas and add a teaspoon of lemon juice and set aside.
- Add vinegar to the milk, and set aside.
- In a medium bowl, add all the dry ingredients, whisk then set aside.
- In a large bowl, add the sugar, vegetable oil, eggs, whisk until completely combined. Add the milk and mix until combined.
- Add the dry ingredients to the wet ingredients and fold until just combined.
- Lastly, fold in the bananas until just incorporated.
- Fill the liners ¾ of the way.
- Bake the cupcakes for about 20-22 minutes until a toothpick inserted comes out clean. Don't overbake.
- Let cool completely before frosting.
Steps for Biscoff Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a whisk or beaters attachment, add the room temperature butter and the cold cream cheese and beat until completely incorporated and smooth, about 2 to 3 minutes.
- Slowly add the powdered sugar, a cup at a time and beat on low, then gradually increase the speed. Add the salt and continue beating. Then last, add the Biscoff Spread.
- Increase the speed a little and beat the frosting until light and fluffy, about 3 minutes.
- Frost the cupcakes and enjoy.
Tips to Make the Best Banana Cupcakes with Biscoff Cream Cheese Frosting
- Correctly measure your ingredients. If you're not using a scale, fluff your flour before spooning and leveling so that you're not over measuring.
- Don't overmix your batter.
- Only fill the cupcake liners ¾ of the way.
- Use room temperature ingredients where called for.
- Make sure your bananas are very ripe. If they're not, bake them at 350 degrees F. for about 15 minutes before using.
Recipe FAQs
Can I skip the Biscoff Cream Cheese Frosting?
Absolutely! If you don't like Biscoff, just leave it out and use vanilla extract instead (different flavor of course).
Can the Bananan Cupcakes be Frozen?
Yes, but make sure to freeze them before frosting if you want to keep them for a while.
Can I make these Banana Cupcakes ahead?
Absolutely. They do very well when made ahead because they're incredibly moist cupcakes and will keep for several days before they start to become stale.
Other Fall Recipes You might Like
- Apple Cheesecake Brioche Buns
- Apple Galette
- Banana Caramel Cake
- Pumpkin Cupcakes with Maple Cream Cheese Frosting
📖 Recipe Card
Banana Cupcakes with Biscoff Cream Cheese Frosting
Ingredients
Banana Cupcakes
- 2 large very ripe bananas* mashed
- 1 teaspoon lemon juice
- ½ cup whole milk*
- ½ tablespoon vinegar
- 1 cup (120g) all purpose flour
- 1½ teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup (200g) granulated sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
Biscoff Cream Cheese Frosting
- 8 oz. cream cheese cold
- ½ cup (113g) unsalted butter (1 stick) room temperature
- 3 cups powdered sugar
- ½ teaspoon salt
- 2 tablespoon biscoff spread
Instructions
Banana Cupcakes
- Preheat the oven to 350° F.
- Line 2 cupcake pan with 14 liners and set aside.
- Mash the ripe bananas and add a teaspoon of lemon juice and set aside.
- Add vinegar to the milk, and set aside.
- In a medium bowl, add all the dry ingredients, whisk then set aside.
- In a large bowl, add the sugar, vegetable oil, eggs, whisk until completely combined. Add the milk and mix until combined.
- Add the dry ingredients to the wet ingredients and fold until just combined.
- Lastly, fold in the bananas until just incorporated.
- Fill the liners ¾ of the way.
- Bake the cupcakes for about 20-22 minutes until a toothpick inserted comes out clean. Don't overbake.
- Let cool completely before frosting.
Biscoff Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a whisk or beaters attachment, add the room temperature butter and the cold cream cheese and beat until completely incorporated and smooth, about 2 to 3 minutes.
- Slowly add the powdered sugar, a cup at a time and beat on low, then gradually increase the speed. Add the salt and continue beating. Then last, add the biscoff spread.
- Increase the speed a little and beat the frosting until light and fluffy, about 3 minutes.
- Frost the cupcakes and enjoy.
Notes
- In place of whole milk, you can use buttermilk
- If you don't have ripe bananas, place bananas on a baking sheet and bake at 350 degrees F for about 15 minutes until the banana peels turn black. Let cool before using.
Loretta Siddiq says
The cupcake was light and fluffy. It was not overwhelmingly sweet. The taste was delicious and moist with a lot of flavor. Scrumptious......
Kima says
Thank you so much for the review! I'm so glad you loved the cupcakes! 🙂