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Banana Cupcakes With Cinnamon-Vanilla Icing

by Laura

I recently had some bananas that were over ripe and needed to be made into something. I remembered that Stephanie at Stephanie’s Kitchen had recently posted a recipe for Banana Cupcakes and decided to give them a try. They do taste like banana bread 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. 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 as long as you don’t have an allergy to them.


Banana Cupcakes With Cinnamon-Vanilla Icing

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
dash of nutmeg
1 cup sour cream
1/4 cup butter or margarine, melted
2 large eggs
1 cup mashed very ripe bananas (2 medium bananas)

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. Top with Cinnamon-Vanilla Icing. Top that with chopped nuts if desired. Makes 18 cupcakes.

Cinnamon-Vanilla Icing

2 ounces softened cream cheese
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
2 cups confectioners’ sugar

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.

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7 comments

k March 31, 2014 - 10:28 pm

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)!

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lveight May 27, 2009 - 2:14 pm

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.

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Crystal April 3, 2009 - 3:30 pm

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

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Sara April 3, 2009 - 12:16 pm

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!

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Kara April 3, 2009 - 9:01 am

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

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MaierHousehold April 3, 2009 - 8:36 am

These look and sound delicious!

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The Bentley Family April 3, 2009 - 8:25 am

Sounds delicious

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