Go Back
Banana Snickerdoodle Cupcakes, these are so good!
5 from 1 vote

Banana Snickerdoodle Cupcakes


  • 2 ripe bananas mashed
  • 1 box yellow cake mix
  • 1/3 C. oil
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1/4 C granulated sugar
  • 2-3 tsp. ground cinnamon
  • 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. 1. Preheat oven to 350 degrees and lie pans with cupcake liners.
  2. 2. Finely mash bananas using a fork in a large bowl.
  3. 3. Sift in cake mix to remove any lumps.
  4. 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. 5. Full cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  6. 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. 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. 8. Pipe frosting onto cooled cupcakes and top with bananas slices and sprinkles!