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!

  • 24 Mar 2025
  • Cook time 10 min
  • Prep time 100 min
  • 10 Servings
  • 10 Ingredients

Banana and cinnamon cupcakes

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:

2 cups self-raising flour
300g
3/4 cup sugar
150g
1 tsp cinnamon
3g
1/4 cup milk (1% fat)
60g
1/2 cup butter
110g
2 eggs
100g
1 tsp vanilla extract
4g
2 bananas
240g
1 cup cream cheese
230g
2 tbsp powdered sugar
30g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the Batter:
- 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.
3. Add the Bananas:
- Fold the mashed bananas into the batter until evenly distributed.
4. Fill the Cupcake Liners:
- Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
5. Bake:
- 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.
6. Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and continue beating until well combined and fluffy.
7. Frost the Cupcakes:
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top of each cupcake.
8. Serve and Enjoy:
- 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 Size120 grams
Energy
Calories 350kcal17%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 50g14%
Fiber 1.47g4%
Sugar 24g24%
Fat
Fat 14g17%
Saturated 8g25%
Cholesterol 80mg-
Vitamins
Vitamin A 140ug16%
Choline 44mg8%
Vitamin B1 0.12mg10%
Vitamin B2 0.10mg7%
Vitamin B3 0.68mg4%
Vitamin B6 0.07mg4%
Vitamin B9 22ug6%
Vitamin B12 0.35ug15%
Vitamin C 2.96mg3%
Vitamin E 0.20mg1%
Vitamin K 1.27ug1%
Minerals
Calcium, Ca 60mg5%
Copper, Cu 0.10mg11%
Iron, Fe 0.60mg5%
Magnesium, Mg 22mg5%
Phosphorus, P 110mg9%
Potassium, K 210mg6%
Selenium, Se 10ug19%
Sodium, Na 100mg7%
Zinc, Zn 0.68mg6%
Water
Water 50g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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