These Banana and Cinnamon cupcakes are tender and light but pack all the flavor of your favorite banana bread. They are decadent cupcakes that have a lush cream cheese frosting that makes them a must try.
Banana and Cinnamon cupcakes are a perfect addition to your brunch menu. They offer a sweet treat but are still delicate and fluffy. Therefore, you can enjoy more than one. These banana cinnamon muffins will enhance any get together that you are having. In fact, these treats can actually be beneficial. Cinnamon packs some mega health benefits and some fat-burning properties. Studies show that cinnamon can lower your blood sugar, cholesterol and triglycerides and it seems may even be beneficial on weight. Find out more health benefits of cinnamon here.
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What We Love About This Banana Cinnamon Recipe
Because we are starting with a box mix, this recipe is super easy to prepare. However, the additions that we make to these cupcakes make them sinfully delicious.
- 30 Minute Dessert: Make these cinnamon cupcakes with bananas in less than 30 minutes.
- Easy Ingredients: All found in pantry and only four ingredients to make these cupcakes.
- Family Friendly: The banana flavor with the nuts is a winner with all ages.
- Adaptable: Can make it low-carb or nut free if required.
Ingredient Notes
- Cinnamon Swirl Cake/Muffin Mix: Provides the base for these moist cupcakes. Prepare following the directions with egg and oil.
- Bananas: Ripe bananas that are easy to mash.
- Walnuts: Chopped to the fineness that you prefer.
- Cream Cheese Frosting: Make your own frosting or utilize a store bought variety.
Equipment Needed
- Wilton Perfect Results Premium Non-Stick Bakeware Standard Muffin and Cupcake Pan, 12-Cup Baking Pan
- KitchenAid Classic Mixing Bowls
- OCTAVO 5 Speed Hand Mixer Electric
- Caperci Standard White Cupcake Liners 500 Count,
- Measuring Cups and Spoons
How to Make Cinnamon and Banana Cupcakes
These are the basic steps for making Cinnamon Muffins. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, preheat oven to 350 degrees and line muffin tin with papers.
STEP 2: BATTER
Second, mix base per recipe instructions on box, set cinnamon swirl packet aside, and then stir in mashed bananas and walnuts until well combined.
STEP 3: Scoop
Next, scoop 1 tablespoon of batter into muffin paper and then sprinkle on cinnamon swirl mix. Then add more batter to fill the paper ¾ of the way full.
STEP 4: BAKE
Bake 20-25 minutes until a toothpick comes out clean.
STEP 5: COOL AND FROST
Finally, cool completely and then frost with the cream cheese frosting and garnish with the cinnamon swirl mix.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Make the cupcakes a day or two in advance and wrap well in plastic wrap or in an airtight container.
HOW TO STORE THIS RECIPE
These cupcakes can be stored in an airtight container or wrapped well.
HOW TO FREEZE THIS RECIPE
Banana muffins cinnamon swirl flavors can be frozen before iced for up to three months in an airtight container. Thaw in the fridge overnight and then frost per the directions below.
Frequently Asked Questions about Banana Cinnamon Cupcakes
Gluten free mix can be used for this recipe. Also, try a low fat cream cheese icing or skip the icing entirely for a more muffin like treat.
Truly, pecans are a great swap out for this cupcake. You can use them in place of the walnuts or alternatively use none at all.
Gently press down on the cupcake. If the cupcake bounces back completely, they are done. If your finger left a dent in the cupcake, they need more time.
Promptly transfer to a cooling rack to halt cooking. A cooling rack allows air to circulate around and underneath cupcakes for even cooling. Cupcakes always need to be thoroughly cooled before decorating to prevent frosting from melting right off.
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately and split into two cupcake pans before baking.
- Add Chocolate: Chocolate chips add a great surprise for these banana and cinnamon cupcakes.
- Short cut tip: Use premade frosting. No need to make homemade cream cheese frosting.
- Variation tip: Utilize different spices such as nutmeg and ginger.
- Decorate: Decorate with more walnuts, shredded coconut or banana chips.
Did you try this recipe?
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Banana and Cinnamon Cupcakes
Equipment
Ingredients
- 1 cinnamon swirl cake, Prepared with egg and oil per directions
- 2 bananas, mashed
- 1 cup walnuts, chopped
- Cream cheese frosting
Instructions
- Preheat oven to 350 degrees and line muffin tin with papers
- Mix base per recipe instructions on box, set cinnamon swirl packet aside
- Stir in mashed bananas and walnuts until well combined
- Scoop 1 tablespoon of batter into muffin paper
- Sprinkle on cinnamon swirl mix
- Add more batter to fill the paper ¾ of the way full
- Bake 20-25 minutes until a toothpick comes out clean
- Cool completely
- Fill a piping bag with star tip with cream cheese frosting
- Pipe frosting on each cupcake
- Garnish with cinnamon swirl mix
Expert Tips
- This Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately and split into two cupcake pans before baking.
- Add Chocolate: Chocolate chips add a great surprise for these banana and cinnamon cupcakes.
- Short cut tip: Use premade frosting. No need to make homemade cream cheese frosting.
- Variation tip: Utilize different spices such as nutmeg and ginger.
- Decorate: Decorate with more walnuts, shredded coconut or banana chips.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Super loved this banana and cinnamon cupcakes! Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious!
Looks incredible. The pictures make my mouth melt!
You had me at cinnamon! I’d never tried that mix before and using it in this banana cupcake recipe was so easy. Delicious cupcakes!