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
  • 2
  • 1 Tbsp
    cinnamon, ground
  • 2
    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


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

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About banana cupcakes with cinnamon/caramel frosting

Course/Dish: Cakes

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