Banana and cinnamon cupcakes
Banana and cinnamon cupcakes feature moist textures from ripe bananas, complemented by aromatic cinnamon and topped with a creamy frosting. This easy recipe is perfect for any occasion, providing a delicious treat for all.
Cook time 10 min
Prep time 100 min
Ingredients:
2 cups self-raising flour3/4 cup sugar
1 tsp cinnamon
1/4 cup milk (1% fat)
1/2 cup butter
2 eggs
1 tsp vanilla extract
2 bananas
1 cup cream cheese
2 tbsp powdered sugar
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.
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.
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!
Banana and cinnamon cupcakes FAQ:
Bake the cupcakes for 20-25 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
You can substitute self-raising flour with all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour used.
Store leftover cupcakes in an airtight container in the refrigerator. They are best enjoyed within 3-4 days.
Yes, you can use buttercream frosting or a simple glaze if you prefer. Just ensure the alternative complements the banana and cinnamon flavors.
Look for bananas with brown spots on the skin; they should be soft and sweet to the touch. Overripe bananas work best for baking.
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.
Nutrition per serving
10 ServingsCalories 350kcal
Protein 7g
Carbohydrates 50g
Fiber 1.47g
Sugar 24g
Fat 14g
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