Banana Pumpkin Cupcakes With Cream Cheese Icing

Serving 12 people

95 min


  • baking powder 1 teaspoon baking powder
  • bananas 1 cup mashed ripe bananas
  • brown sugar 1/2 cup brown sugar
  • canned pumpkin 1/2 cup canned pumpkin
  • confectioners' sugar 3 cups confectioners' sugar
  • cream cheese 1-8 ounce package cream cheese, softened
  • eggs 2 large eggs
  • flour 2 cups all-purpose flour
  • granulated sugar 1 cup granulated sugar
  • ground cinnamon 1 teaspoon ground cinnamon
  • ground ginger 1 teaspoon ground ginger
  • kosher salt 1/4 teaspoon kosher salt
  • unsalted butter 1 stick unsalted butter, softened
  • vanilla extract 1 1/2 teaspoons vanilla extract
  • whole milk 1 cup whole milk
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How to make it

  1. Preheat oven to 350 ºF.In a small bowl, mix the pumpkin and bananas and set aside.In a medium bowl, mix flour, baking soda, salt, cinnamon and ginger, and set aside for now.In stand mixer fitted with the paddle attachment, on medium-high speed, cream the butter and sugar until light and fluffy.Switching to medium speed on the mixer, beat in the eggs one at a time then add in the vanilla.Next switch to low speed on the mixer. Carefully add in the flour mixture alternating with the milk. Stir in banana/pumpkin mixture carefully by hand.Divide batter into 24 cupcakes.
  2. Bake in pre-heated oven for 40 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool for at least 20 minutes before frosting.While the cake is baking, prepare the frosting: In the stand mixer, cream butter and cream cheese until smooth.
  3. Add the vanilla, and mix again until incorporated. Finally, add confectioners sugar, and mix until frosting is smooth and fluffy.Once the cupcakes are cooled, either spread or pipe the icing onto the cupcakes.