Fluffy banana cake coated with a layer of cinnamon sugar and a cinnamon cream cheese buttercream. These Banana Snickerdoodle Cupcakes are a new fall favorite! Don’t get me wrong, I love my pumpkin season! But it’s only september and I can’t flood my tastebuds with too much pumpkin or I won’t be able to stand it when Thanksgiving rolls around!
Can you feel fall coming? It’s been raining all week here in Utah and the leaves are starting to hit the pavement! I can’t believe the scorching days are coming to an end. I have lots of pumpkin recipes coming your way but I feel like banana and cinnamon recipes can count as fall too.
If you are going to top your cupcakes with banana slices, make sure you only cut and put them on just before serving. You don’t want them to turn brown while you wait for your guests to arrive! Just put them on within the hour and they should be fine! You don’t have to put sprinkles on, I just have a closet full and wanted to add a bit of flare.
So how do you make a snickerdoodle cupcake? I knew I needed to coat the top in cinnamon sugar somehow because that’s what makes a snickerdoodle a snickerdoodle! Well first of all, I should tell you that you can sprinkle on your cinnamon sugar to the top of the batter in the cupcake liners before they bake, but I guess I like this way more because it’s quicker and it gets on evenly.
Look at that coating of cinnamon sugar, yum!
My little photo set up by my happy, sunny window. I took these on the last bright day before the big rainfall.
Banana Snickerdoodle Cupcakes
- BANANA CAKE:
- 2 ripe bananas mashed
- 1 box yellow cake mix
- 1/3 C. oil
- 3 eggs
- 2 tsp. vanilla extract
- CINNAMON SUGAR:
- 1/4 C granulated sugar
- 2-3 tsp. ground cinnamon
- CINNAMON BUTTERCREAM:
- 1/2 C. butter softened
- 8 oz. cream cheese or an extra 1/2 C. butter
- 1/2 tsp. cinnamon
- 2 tsp. vanilla extract
- 3-4 C. powdered sugar
- 2 Tbsp. milk if needed
1. Preheat oven to 350 degrees and lie pans with cupcake liners.
2. Finely mash bananas using a fork in a large bowl.
3. Sift in cake mix to remove any lumps.
4. Add oil, eggs and vanilla extract and stir until smooth. (NOTE: depending on the size of your bananas you can add 1/4 cup of milk if you think the batter may be too thick.)
5. Full cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
6. While the cupcakes are still warm, roll them in your cinnamon and sugar (see photo). Depending on where you live and how dry the air is, if the cinnamon doesn't stick, you can brush a little melted butter onto the cupcakes first!
7. Frosting: Beat butter and cream cheese until smooth. Add cinnamon, vanilla extract and 2 cups powdered sugar. Continue to add powdered sugar until you reach your desired consistency. If it becomes too thick, add milk.
8. Pipe frosting onto cooled cupcakes and top with bananas slices and sprinkles!
Want a pumpkin version? Well I have it! Pumpkin Snickerdoodle Cupcakes are incredible!