Banana Cupcakes With Cinnamon-Vanilla Icing

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I recently had some bananas that were over ripe. They needed to be made into something delicious. I remembered that Stephanie at Stephanie’s Kitchen had recently posted a recipe for Banana Cupcakes with cinnamon-vanilla icing. I decided this was the perfect opportunity to give them a try.

They do taste just like banana bread with with frosting. Stephanie said she originally was starting to made banana muffins and decided to add frosting making them a cupcake. Who wouldn’t like banana bread with this cinnamon-vanilla icing!

Banana Cupcakes With Cinnamon-Vanilla Icing |

I did leave the walnuts off the top of some of these little babies because my family doesn’t appreciate nuts. I think you’re missing out if you don’t sprinkle the walnuts on top. Walnuts go excellent with bananas in the first place. They add wonderful flavor to these cupcakes and the crunch adds a great element of texture. You simply must add the walnuts. That is just as long as you don’t have an allergy to them.

Here is what you need to make the

Banana Cupcakes with Cinnamon-Vanilla Icing

  • SALT
  • EGGS
  • MILK
Banana Cupcakes With Cinnamon-Vanilla Icing |

Banana Cupcakes With Cinnamon-Vanilla Icing

Real Mom Kitchen

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  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ tsp ground cinnamon
  • dash of nutmeg
  • 1 cup sour cream
  • ¼ cup butter or margarine melted
  • 2 large eggs
  • 1 cup mashed very ripe bananas 2 medium bananas
  • Cinnamon-Vanilla Icing
  • 2 ounces softened cream cheese
  • ¼ cup butter melted
  • ½ tsp vanilla extract
  • 2 Tbsp milk
  • ½ tsp ground cinnamon
  • 2 cups confectioners’ sugar


  • In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Using a mixer, beat the eggs, sour cream, butter and bananas; slowly add the dry ingredients and blend just until moistened.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20-22 minutes. Cool and top with Cinnamon-Vanilla Icing. Top that with chopped nuts if desired. Makes 18 cupcakes.
  • For the icing -using a mixer, mix the cream cheese, butter and vanilla until well combined. Add half of the confectioners’ sugar and mix until creamy. Add the milk, cinnamon and the remaining confectioners’ sugar and beat until creamy and smooth.
Tried this recipe?Let us know how it was!

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  1. I made these for our FHE treat tonight. So excited we have more for tomorrow! They’re really moist and the frosting pairs perfectly. The kids wanted to eat them all tonight (me too)!

  2. These cupcakes are great. I just made them. They aren’t frosted yet. I tasted a cupcake without the frosting before it cooled. It was wonderful. I tasted the icing. Again, it was wonderful. Thank you for the recipe.

  3. Okay one day I will have to boycott your blog.. if I ever want to get rid of the extra baggage.. but these look delicious and will be on my list of to make.. once my bananas get riper lol

  4. Ooh…these look yummy! I am always looking for new ways to use old bananas. I will definitely be giving these a try, and soon!

  5. I’ve had banana cupcakes with cream cheese frosting, but not with the cinnamon. It sounds fabulous, I’ll have to try it!