banana cupcakes with cinnamon/caramel frosting

betsy partin


my newest cupcake creation
not too sweet

★★★★★ 2 votes
30 Min
20 Min


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1/2 c
butter, room temperature
1 1/2 c
1 tsp
vanilla extract
1 Tbsp
cinnamon, ground
bananas, very ripe
2 c
all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1 c
cinnamon/caramel frosting
3/4 c
butter, room temperature
8 oz
cream cheese, room temperature
1 tsp
vanilla extract
1/3 c
caramel syrup
2 lb
powdered sugar
2 tsp
cinnamon, ground
caramel syrup

How to Make banana cupcakes with cinnamon/caramel frosting


  • 1pre-heat oven to 350; line muffin tins with cupcake papers (i do 12 regular size and 36 mini from one batch)
  • 2cream together butter and sugar
  • 3beat in eggs and vanilla until fluffy
  • 4add bananas and cinnamon and mix well
  • 5add 1 cup flour, baking soda and baking powder; mix lightly
  • 6add milk alternately with the rest of the flour; beat until well blended
  • 7divide into prepared pans; bake until set (10-15 minutes for mini & 18-22 minutes for regular)
  • 8cool well while preparing frosting
  • 9for frosting, beat together butter, cream cheese, 1/3 c caramel syrup, vanilla and cinnamon (i use the wisk attachment for light, fluffy frosting)
  • 10slowly add in powdered sugar and whip until fluffy
  • 11spread or pipe onto cooled cupcakes and drizzle with additional caramel sauce

Printable Recipe Card

About banana cupcakes with cinnamon/caramel frosting

Course/Dish: Cakes

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