Description
Description Banana Bread Cupcakes with Streusel Topping are soft, moist, and full of banana flavor with a delightful cinnamon crumb topping. These cupcakes are perfect for breakfast, brunch, or an anytime snack, and they bring a rustic charm to any dessert table.
Ingredients
Units
Scale
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 ripe bananas, mashed
- 2 large eggs
- 1/4 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with 12 liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine melted butter and sugars. Mix in mashed bananas, eggs, sour cream, and vanilla.
- Add dry ingredients to the wet and stir until just combined.
- Divide batter into liners.
- To make the streusel, mix flour, brown sugar, and cinnamon. Cut in butter with a fork until crumbly.
- Sprinkle streusel evenly over each cupcake.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool before serving.
Notes
- Add chopped walnuts or chocolate chips to the batter for extra texture.
- These cupcakes taste amazing warm or at room temperature.
Nutrition
- Calories: 285
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
