Wednesday, October 28, 2009


Well, I had some extremely ripe bananas that I needed to get used up! I like to try new things so this is the recipe I found! These cupcakes are very moist and the frosting is just the perfect touch!

1 box plain yellow cake mix

1 1/2 cups mashed bananas, from 3 medium or 4 small bananas

1/2 cup water

1/2 vegetable oil

3 large eggs

1 teaspoon ground cinnamon

Preheat oven to 350. Place 24 paper liners in cupcake pan. If you don't have liners, lightly mist the pan with PAM and dust with flour, removing all excess flour.

Place the cake mix, mashed bananas, water, oil, eggs and cinnamon in a large mixing bowl. Blend 2 minutes until batter looks thick and well combined. Fill cups 3/4 of the way full.

Bake cupcakes until they are golden brown and spring back when lightly pressed with your finger, about 20-24 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove cupcakes from pan and place on wire racks to cool for 15 minutes before frosting...

For the frosting:

8 oz pkg cream cheese at room temperature

4 T butter at room temperature

3 cups powdered sugar

1 teaspoon ground cinnamon

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer until combined. Add powedered sugar a little at a time, blending with the mixer on low speed until the sugar is well incorporated. Add the cinnamon, the beat at medium speed until fluffy.

These cupcakes can be sotred in a cake saver or under a glass dome at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

Happy Cooking



  1. I will have to try these because my family is getting sick of banana bread.

  2. This recipe is similar to one I make, but this one looks a lot easier. Will try for sure.


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