Banana and cinnamon cupcakes
Indulge in the delightful flavor fusion of Banana and Cinnamon Cupcakes. This easy-to-follow recipe combines the warmth of cinnamon, the sweetness of ripe bananas, and the rich creaminess of a cream cheese frosting. Perfect for any occasion, these cupcakes are moist, fluffy, and irresistibly delicious. Elevate your baking with just a handful of simple ingredients and enjoy a homemade treat that everyone will love!
- 02 Apr 2024
- Cook time 10 min
- Prep time 100 min
- 10 Servings
- 10 Ingredients
Banana and cinnamon cupcakes are a delightful treat that combines the sweetness of ripe bananas with the warmth of cinnamon. These cupcakes are perfect for any occasion, from a cozy afternoon snack to a festive party dessert. They are easy to make and sure to impress with their moist texture and delicious flavor.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, combine the self-raising flour, sugar, and cinnamon. Mix well and set aside.
- In a large mixing bowl, beat the softened butter until creamy. Add the eggs and vanilla extract. Continue beating until well combined and smooth.
- Gradually add the dry ingredients to the wet mixture in thirds, alternating with the milk. Continue mixing after each addition until just combined.
- Fold the mashed bananas into the batter until evenly distributed.
- Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and continue beating until well combined and fluffy.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top of each cupcake.
- Your banana and cinnamon cupcakes are ready to be enjoyed. Store any leftovers in an airtight container in the refrigerator.
Tips:
- Ensure the bananas are very ripe for maximum sweetness and flavor.
- Sift the self-raising flour to avoid lumps and ensure a smooth batter.
- Bring the butter to room temperature for easy blending and a better texture.
- Use a toothpick to check if the cupcakes are done; it should come out clean or with a few crumbs attached.
- Let the cupcakes cool completely before frosting with cream cheese to avoid melting the frosting.
- For an extra touch, sprinkle a bit of cinnamon on top of the cream cheese frosting.
Banana and cinnamon cupcakes are not only delicious but also relatively simple to make. With just a handful of ingredients, you can whip up a batch of these aromatic and flavorful cupcakes in no time. Enjoy them fresh out of the oven or after they've been generously frosted with cream cheese. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.47g | 4% |
| Sugar 24g | 24% |
| Fat | |
| Fat 14g | 17% |
| Saturated 8g | 25% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 44mg | 8% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 0.68mg | 4% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 2.96mg | 3% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 1.27ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 0.60mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 210mg | 6% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.68mg | 6% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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