Enjoy these decadent Banana Cupcakes Lemon Cupcakes with their super soft and fluffy texture. They have the perfect banana flavor and are topped with the most luscious and tangy lemon cream cheese frosting.
This recipe is really easy to make creating a light and fluffy cupcake without being dense. This is truly the ultimate dessert!
Visual Instructions
Here is a quick summary of how to make this recipe. The recipe card below will have more details.
Make the cupcake batter
Step 1: In a large bowl mash bananas - It's fine if the mashed bananas have a few small lumps in them. Add eggs, vegetable oil, and vanilla extract and stir to combine.
Step 2: Add sugar and whisk to combine.
Step 3: In another bowl, combine flour, baking powder, baking soda and salt. Add the mixture to the bowl and mix lightly until combined.
Step 4: Add the mixture to the bowl with the banana mixture and mix lightly with a spoon or spatula until combined.
Step 5: Fill each paper liner halfway with the batter. This will ensure that the cupcakes bake evenly with a level top, avoiding any doming.
Step 6: Bake for 15 to 18 minutes until the centers are springy to the touch and the tops are golden brown. Rotate the pan halfway through for even baking. Let the cupcakes cool in the pan for a few minutes, then remove and place on a wire rack to cool completely.
Make the cream cheese frosting
Step 7: Use an electric mixer to beat cream cheese, lemon zest and butter until pale and creamy.
Step 8: Add powdered/icing sugar and lemon juice and beat until combined.
Step 9: Beat until combined.
Step 10: Once beaten, the cream cheese frosting should be fluffy and smooth. You can either spread or pipe the frosting over the completely cool cupcakes.
Candied Lemon Slices-Optional
I decorated (garnished) the cupcakes with candied lemon slices. It's totally optional and easy to make. Plus it adds a touch of fancy when baking for a special occasion or as a gift.
To make candied lemon slices with one lemon
- Use 1 cup (200 grams) of sugar and 1 cup (240 milliliters) of water.
- Gently heat the thin lemon slices in this mixture over low heat. I prefer to simmer the slices for 15-20 minutes as the shorter time ensures the slices are both translucent and deliciously edible. Leaving them longer (30 -40 minutes) makes them harder, darker and more suitable solely for decoration.
- I usually let them dry on parchment paper for 20 minutes - they might still be slightly sticky from the syrup but that's fine - it will not run into or ruin the frosting
- If you prefer drier candied slices, then make in advance and leave to dry on parchment paper overnight (at room temperature) before using.
Tips when making the batter
- Ensure that the bananas are ripe-they'll add sweetness and moisture.
- Ripen bananas in 10 minutes: If the bananas aren’t ripe, place them on a baking sheet and bake at 350°F (180℃) for about 10 minutes or until blackened. Let cool completely, then peel and mash.
- Once you add the flour to the batter, avoid over mixing to keep the cupcakes light and fluffy.
Tips when making the cream cheese frosting
- Make sure that you are using full-fat brick cream cheese, not low fat or spreadable cream cheese (which is usually sold in a tub rather than in brick form).
- Allow your cream cheese and your butter to soften to room temperature before making your frosting. Softening the butter and cream cheese ensure that your ingredients will combine well and be lump free.
- If you intend to pipe your frosting, I recommend sifting your powdered sugar before mixing it into your butter/cream cheese mixture, as small lumps of sugar can block the piping tips, especially if you’re using a smaller tip.
Storing and Freezing
Storing: Unfrosted cupcakes are best kept in a covered container or wrapped tightly in plastic at room temperature for 3-4 days.
Frosted: Once frosted with the cream cheese frosting, it’s best kept covered in the fridge for up to 1 week
Freezing only without frosting: If you plan to freeze the cupcakes, let them cool to room temperature. Then wrap individual cupcakes in plastic wrap and keep frozen for up to 3 months. Thaw at room temperature, then frost with the cream cheese frosting.
Recipe
Banana Lemon Cupcakes
For the batter
- 1 cup (200g) mashed ripe bananas (about 2 medium or 3 small bananas)
- 3 large eggs
- 1 cup vegetable or canola oil
- 1 ½ teaspoons vanilla extract
- 1 cup (200g) white granulated sugar
- 2 cups (240g) all purpose (plain flour)
- 1 level teaspoon baking powder
- ½ level teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
For the cream cheese frosting
- 8 ounces (226g) block full-fat cream cheese (see notes below) (softened to room temperature)
- 1 Tablespoon lemon zest
- ¼ cup (60g) butter (can use salted or unsalted) (softened to room temperature)
- 1½ cups 185g powdered/icing sugar (see recipe notes below)
- 1 teaspoon lemon juice
- Line a cupcake or muffin pan with 12 paper liners (see notes below)
- Preheat the oven to 356° F / 180° C (160° C fan)
Make the batter
- In a large bowl, mash the bananas. It's fine if the mashed bananas have a few small lumps in them.
- Add the eggs, vegetable oil, and vanilla extract and stir to combine. Then add the white granulated sugar and whisk to combine.
- In another bowl, whisk together the all purpose (plain) flour, baking powder, baking soda (bicarbonate of soda) and salt.
- Add the flour mixture to the bowl with the banana mixture and mix lightly with a spoon or spatula until combined.
- Fill each paper liner just halfway with the batter. This will ensure that the cupcakes rise and bake evenly with a level top, avoiding any doming.
- Bake for 15 to 18 minutes until the centers are springy to the touch and the tops are golden brown. Rotate the pan halfway through for even baking.
- Let the cupcakes cool in the pan for a few minutes, then remove and place on a wire rack to cool completely.
Make the cream cheese frosting
- Use an electric mixer to beat the cream cheese, lemon zest and butter until pale and creamy (about 2 minutes on medium speed)
- Add the powdered (icing sugar) and lemon juice and beat until the frosting is smooth and creamy
- You can either spread or pipe the frosting over the completely cool cupcakes.
- Optional: Garnish with slices of candied lemon (the post above has instructions on making candied lemon if you like to give it a try)
Storing and Freezing
- Unfrosted cupcakes are best kept in a covered container or wrapped tightly in plastic at room temperature for 3-4 days
- Frosted: Once frosted with the cream cheese frosting, it’s best kept covered in the fridge for up to 1 week
- Freeze only without frosting: If you plan to freeze the cupcakes, let them cool to room temperature. Then wrap individual cupcakes in plastic wrap and keep frozen for up to 3 months. Thaw at room temperature, then frost with the cream cheese frosting.
- Grease the insides of the cupcake paper liners: This is optional, but I guarantee, it works like a charm. Give the paper liners a quick spritz of nonstick cooking spray before filling them. It works very well to prevent the baked cupcakes from sticking when unwrapped, even while they’re still warm.
- Bananas: Ensure that the bananas are ripe-they'll add sweetness and moisture. Ripen bananas in 10 minutes: If the bananas aren’t ripe, place them on a baking sheet and bake at 350°F (180℃) for about 10 minutes or until blackened. Let cool completely, then peel and mash.
- Cream cheese: Make sure that you are using full-fat block of cream cheese, not the low fat or spreadable cream cheese (which is usually sold in a tub rather than in block form).
- Powdered (icing) sugar: If you intend to pipe your frosting, I recommend sifting your powdered sugar before mixing it into your butter/cream cheese mixture, as small lumps of sugar can block the piping tips, especially if you’re using a smaller tip.
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