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
Ingredients
- 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
Instructions
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1. Preheat oven to 350 degrees and lie pans with cupcake liners.
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2. Finely mash bananas using a fork in a large bowl.
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3. Sift in cake mix to remove any lumps.
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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.)
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5. Full cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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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!
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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.
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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!
Love these cupcakes. I have honestly never eaten a snicker doodle. I live in England so I’ve only recently found out they are cinnamon cookies. Love the pairing of banana and cinnamon, these cupcakes look delicious. Sammie x
I didn’t have one until a few years ago! My mother just didn’t make them growing up so I never craved them. But they’re really fabulous!
I love banana everything so these cupcakes sound amazing! That cinnamon cream cheese frosting especially! Ps you have the prettiest pictures always, seriously so bright and I just love them!
Oh thanks! I’ve been trying really hard to up my photo game 🙂
These look so yummy! I’m making them right now. I only was able to get about 18 cupcakes out of the batter though. Can I just dip the pumpkin snickerdoodle ones in the cinnamon sugar mixture while they are warm, instead of using butter, like this recipe? Thanks!!
Same here – whereas I usually get at least 24 cupcakes from Lizzy’s recipes, I got only 21 from this one.
I love your site – and your Cup of Cake cookbook! Can you tell me where you get your cute cupcake liners? Hopefully on line somewhere . . .
I ordered the cookbook and after it came, I ordered three more for gifts. Superb quality – pictures, paper AND SPIRAL BOUND – besides fantastic recipes. It’s a beautiful book that must make your very proud. I’m going to review it on amazon.com.
I made this and they were a big hit, as are all of Lizzy’s recipes I’ve tried. The only thing was the frosting didn’t taste “cinnamony” enough for my liking, so I added a scant tsp. of cinnamon extract. Perfect!
: Very nice recipe and useful for us being the Best wedding caterer in Chandigarh
Absolutely loving these Banana Snickerdoodle Cupcakes! The blend of banana and cinnamon is just perfect for welcoming the fall season. Cannot wait to try these out and add a delightful twist to the usual fall flavors!
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