Banana Cupcakes
This Banana Cupcakes recipe is a great way to use ripe bananas! They are easy to make with a white boxed cake mix.
Servings 24
Calories 86kcal
Ingredients
- 16.25 oz white cake mix
- 3 eggs
- ¾ cup ripe mashed bananas
- ¼ cup vegetable oil
- ¼ cup water
- 1 teaspoon banana flavoring optional see note one
Frosting
- 3 cups cream cheese buttercream or use store-bought
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350˚F. Add 24 cupcake liners to two 12 cup muffin pans. Set aside
- Put all of the ingredients in a large bowl. Stir with a mixer for 30 seconds. Then, beat for two minutes.
- Divide the batter between the 24 muffin cups.
- Bake at 350˚F for 15-19 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the cupcakes to a wire rack to cool completely.
- Use a closed star tip to pipe cream cheese buttercream on top and sprinkle with a little ground cinnamon.
Video
Notes
One: Flavoring
For a more intense banana flavor, add 1-2 teaspoons of banana flavoring or banana extract to the batter.Two: Storage
Store the cupcakes in an airtight container in the fridge for 3-4 days.Nutrition
Serving: 1cupcake | Calories: 86kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 141mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.5mg
