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Banana Cheesecake Cupcakes Recipe | Easy Dessert Idea

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Decadent banana cheesecake cupcakes filled with creamy cheesecake, topped with cream cheese frosting, crushed peanuts, and a rich salted caramel drizzle. Perfect for summer parties, bake sales, or a cozy treat at home.

Ingredients

Scale
  • 1 cupmashed ripe bananas (about2bananas)
  • 1/2 cupunsalted butter, softened
  • 1 cupbrown sugar
  • 2large eggs
  • 1/4 cupsour cream
  • 1 tspvanilla extract
  • 1 1/2 cupsall-purpose flour
  • 1 tspbaking powder
  • 1/2 tspbaking soda
  • 1/4 tspsalt
  • Filling:
  • 4 ozcream cheese, softened
  • 1/4 cuppowdered sugar
  • 1/2 tspvanilla extract
  • Frosting:
  • 8 ozcream cheese, softened
  • 1/2 cupunsalted butter, softened
  • 3 cupspowdered sugar
  • 1 tspvanilla extract
  • Toppings:
  • 1/2 cupcrushed peanuts or toffee bits
  • Caramel sauce, for drizzling
  • Banana slices, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs one at a time.
  3. Add mashed bananas, sour cream, and vanilla extract. Mix well.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet ingredients. Mix until just combined.
  6. Fill each cupcake liner about 2/3 full with the batter.
  7. In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Drop a spoonful into the center of each cupcake.
  8. Bake for 18–20 minutes or until a toothpick comes out clean near the edge. Let cool completely.
  9. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix until fluffy.
  10. Pipe frosting onto cooled cupcakes. Roll edges in crushed peanuts or toffee bits.
  11. Drizzle with caramel sauce and top with a banana slice.

Notes

Use overripe bananas for the best flavor and texture.
Freeze small dollops of the cheesecake filling in advance for easier baking.
Chill frosting slightly before piping for more defined swirls.
Store cupcakes in the fridge for up to 5 days or freeze unfrosted for up to 3 months.
Swap sour cream with Greek yogurt for a protein-packed variation.

Nutrition

Find it online: https://www.delicetreats.com/banana-cheesecake-cupcakes-easy-dessert-idea/