Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (46)
Banana Cupcakes
NUTRITION · PER SERVING33M COOK
CAL 17%·PRO 6%
CARBS 45G55% OF CAL
1G FIBER35G SUGAR10G OTHER
FAT 16G43% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Banana Cupcakes are moist and sweet with warm spice notes, topped with vanilla-cinnamon cream cheese frosting. A favorite cupcake for banana lovers.
dessertamericanbaked good🥧 baking dish🥣 mixer🔥 ovenvegetarian
View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1-1/2 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 tablespoons unsalted butter (room temperature)
- 1/3 cup light brown sugar (lightly packed)
- 1/2 cup granulated sugar
- 2 overripe bananas
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk (see note 1)
- 8 tablespoons unsalted butter (room temperature)
- 1 (8-ounce) package cream cheese (full-fat, at room temperature)
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups powdered sugar
- Banana chips (optional, for garnish)
At a glance
PER SERVING · TIME 33M
CAL 17%·PRO 6%
CARBS 45G55% OF CAL
1G FIBER35G SUGAR10G OTHER
FAT 16G43% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 164mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 41mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.