Ingredients
For the cupcakes:
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 3 ripe bananas, mashed (about 1 ¼ cups)
• ⅓ cup vegetable oil or melted coconut oil
• 2 eggs
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)
For the cinnamon cream cheese frosting:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1–2 tbsp milk or cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a bowl, whisk flour, sugar, baking soda, and salt.
- In another bowl, mix mashed bananas, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined. Fold in nuts if using.
- Divide batter evenly among cups (about ⅔ full).
- Bake 18–22 minutes, until golden and a toothpick comes out clean. Cool completely on a wire rack.
Make the frosting:
7. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then milk, vanilla, and cinnamon. Whip until light and fluffy.
8. Pipe or spread frosting onto cooled cupcakes.
✨ Store in the fridge for best texture!
💡 Make ahead: Unfrosted cupcakes freeze beautifully—thaw and frost before serving.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 1 hr (includes cooling) , Servings : 12 cupcakes , Calories : 260 per cupcake , Net Carbs: 32g , Fats: 13g , Protein: 3g