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Amazing Brownie Banana Bread Cupcakes with Brown Sugar Frosting. recipe image
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Brownie Banana Bread Cupcakes with Brown Sugar Frosting.

These Brownie Banana Bread Cupcakes are a magical blend of moist banana bread and rich brownies, topped with creamy brown sugar frosting!
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 12 servings

Ingredients

For the Brownie Batter:

  • 1/4 cup butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1 1/2 tablespoons cocoa powder heaping
  • 1 pinch salt
  • 1/3 cup mini chocolate chips lightly tossed in flour

For the Banana Bread Mixture:

  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 pinch nutmeg
  • 3 large ripe bananas mashed
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup butter melted

For the Brown Sugar Frosting:

  • 3/4 cup butter softened
  • 8 ounces cream cheese at room temperature
  • 1 3/4 cups brown sugar loosely packed
  • 1 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  • Cream together 1/4 cup of softened butter and 3/4 cup of granulated sugar until light and fluffy. Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until well combined.
  • In another bowl, whisk together 2/3 cup of all-purpose flour, 1 1/2 heaping tablespoons of cocoa powder, and a pinch of salt. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in 1/3 cup of mini chocolate chips that have been lightly tossed in flour.
  • In a separate bowl, combine 1 1/3 cups of flour, 1 1/4 teaspoons of baking soda, 1/4 teaspoon of salt, 1/2 teaspoon of cinnamon, and a pinch of nutmeg. In another bowl, mash 3 large ripe bananas and mix them with 3/4 cup of brown sugar, 1 teaspoon of vanilla extract, 1 egg, 1/4 cup of sour cream, and 1/2 cup of melted butter.
  • Gently fold the banana mixture into the dry ingredients until just combined. Then, add the brownie batter and swirl it through the banana bread batter for a marbled effect.
  • Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan before transferring to a wire rack.
  • In a large mixing bowl, beat together 3/4 cup of softened butter and 8 ounces of cream cheese until smooth. Gradually add in 1 3/4 cups of loosely packed brown sugar and 1 1/2 cups of powdered sugar, mixing until fluffy. Stir in 1 tablespoon of vanilla extract.
  • Once the cupcakes are completely cool, generously frost each with the brown sugar frosting.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cupcake Liners
  • Cupcake pan
  • Hand mixer or stand mixer
  • Spatula

Notes

  • These cupcakes can be stored at room temperature in an airtight container for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze individually wrapped for up to 3 months.