Banana Cupcakes with Cream Cheese Frosting

It is really amazing! The frosting is unnecessary, it turned out great without it.

My 12-year-old son made these with me. We followed the recipe and directions as written, except we doubled it. My only complaint is that I was unsure how to determine how many bananas = 1/4 cup. We went with two average sized and it worked out great. These are moist and so so good. My son took a bite and said, "I'm in heaven!" And that was without the cream cheese frosting!

Other reviewers said the frosting was too sweet. I didn't believe it. Alas, they were right. WAAAY too sweet, disproportionately to the rest of the flavors. I also can't bring myself to call this a cupcake; it really is more of a muffin. Take it from a sweets and cupcakes lover- this is a regular banana muffin. And don't make the frosting.

I agree with previous reviewers--these are great without the frosting. The frosting is okay, but not really worth the calories. I make these in large batches and then freeze them. To reheat, defrost 15 seconds in the microwave and then toast in a toaster oven. Good as fresh!

I made this recipe and took it into work and it was a huge hit. I added, 1/3 cup of Amaretto for a more exotic taste at the end and left off the icing, just spinkled powdered sugar on top. I also doubled the recipe and as I realized too late I had no cupcake tins-- I put it in a springform bundt pan. People can't stop talking about how delicious and moist it was. I will definitely make it again for huge gatherings and to take to the office as a nice breakfast/lunch cake surprise!!! Thanks!

Wonderful texture and crumb, if just a bit too sweet. I added some allspice (about 1/8 tsp.) for a perk. Only needed 1/3 of the frosting recipe, and I added amaretto to the cream cheese and sugar. Defnitely would make again, and cut the sugar somewhat.