these pumpkin banana cupcakes with cream cheese frosting have caramelized banana baked in, for an extra surprise aside from the slightly spicy pumpkin cupcake and tangy cream cheese frosting.
i’ve become that person who talks about the weather on her blog now. since moving back to a place where there’s seasons (no snow but a coolness floating around in the air that you don't get in hot/hotter/unbearable southern california), it has become more noticeable. i’m more willing to treat october like it’s fall, since there’s crispy leaves and the sun sets before 6:30pm. it makes me more ready for things like chamomile tea lattes and cozy blankets and thick sweaters. andddd these pumpkin banana cupcakes with cream cheese frosting, which are joining this year’s #virtualpumpkinparty!
think pumpkin spice cake + caramelized banana + a lighter cream cheese frosting. i originally tried mixing the banana into the frosting (a la how i made the crème anglaise from this chocolate babka french toast), but working women don’t have time to strain bananas. so a little piece gets baked into each cupcake, and you get more banana flavor + you don’t have to warp your sieve. also: when i say lighter cream cheese frosting, i don’t mean healthier. think cream cheese frosting with some whipped cream folded in- it’s a little less tangy, a little less dense. i like this version as well as the more standard cream cheese frosting, so pick your poison.
after you make these cupcakes, keep the fall pumpkin vibes going with an apple, spiced pumpkin and frangipane galette and/or these waffles with spiced pumpkin butter and brown sugar walnut crumble!
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups granulated sugar
- ½ cup canola oil
- ½ cup whole-milk yogurt room temperature
- 4 large eggs room temperature
- 15 ounces pumpkin purée
- 2 very ripe bananas sliced in half lengthwise then cut each half into 6 pieces crosswise
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 2 cups heavy cream room temperature
Whisk dry ingredients.
Beat sugar, oil and yogurt until the sugar is incorporated.
Add the eggs 1 at a time. Add the pumpkin and beat until just combined.
Slowly add the flour mixture, and beat until almost completely incorporated. Fold in by hand any streaks of flour.
Fill 24 lined muffin wells with the batter. Bake at 350F for 10 minutes.
Place a piece of banana on top of each cupcake, and sprinkle with the brown sugar. Press the banana and sugar into the batter slightly. Bake at 350F for another 10-12 minutes, or until a toothpick comes out of the cake (not the banana part) clean.
Cool in pans for 5 minutes. Cool completely on wire racks. Frost cupcakes.
Whip the maple syrup, cream cheese and vanilla until smooth. Add the cream ½ cup at a time, whipping the frosting until smooth and combined before adding the the next addition of cream. Whip until stiff peaks form.
If you want a smooth look like in these pictures, dollop some frosting right in the center of the cupcake, then tap the cupcake gently against a flat surface. You won’t be able to get much frosting onto the cupcake.
I’d recommend refrigerating the frosting for 3-4 hours, until a lot thicker and more spreadable. Then you can pipe and spread as you please (whereas it won’t right after you whip it).