Banana Snickerdoodle Cupcakes

Banana snickerdoodle cupcakes, aka moist banana cupcakes with a cinnamon sugar swirl, coated in cinnamon sugar and frosted with cinnamon cream cheese frosting. 

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We obviously had to have banana cupcakes for banana month and who doesn’t love a cupcake smothered in cinnamon sugar?! Fast forward to banana snickerdoodle cupcakes.

I was torn by whether or not to do these or chocolate chip banana cupcakes though and guess what. You guessed, it I did both so stay tuned for this babies too.

How to make Banana Snickerdoodle Cupcakes

The base of these cupcakes are a banana cupcake with a cinnamon sugar swirl. After they’ve baked and cooled, I rolled them in cinnamon sugar to add the signature snickerdoodle touch. To top them off I made cream cheese frosting with a hint of cinnamon.

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Banana Cupcakes 

For the cupcake batter I used half of my Chocolate Chip Banana Cake recipe (minus to chocolate chips). I love how moist the cake turned out so I was excited to see it makes great cupcakes.

For the cinnamon swirl I filled half the tins with batter, sprinkled the cinnamon sugar on top, and then finished it off with more batter. Use a knife to swirl it around.

After they’re baked and cooled, roll the cupcakes in cinnamon sugar.

NOTE: If you are selling or serving these, you can keep them in the cupcake liners and just dip the top in cinnamon sugar. 

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Ingredients: 

• Bananas: So we obviously need bananas because you can’t make banana snickerdoodle cupcakes without it. 
  • I like to weigh my bananas (after peeling) and if they’re slightly smaller than I need, I add a little water to make up the difference.
• Flour: I use all-purpose flour because most people already have it at home. I suggest using a digital scale when you measure flour to avoid over measuring. 
• Sugar: Sugar will help give your cupcakes the desired amount of sweetness and moisture. I’ve made these with both granulated and light brown sugar so either works here.
• Egg: I always use large whole eggs. To prevent the batter from curdling they should be room temperature. If you forget to take them out ahead of time, you can put them in hot water for 5-10 minutes.
• Fat: I always use canola or vegetable oil. You can do any other neutral oil or even olive oil but olive oil does give off a little flavor.
• Liquid: I usually use sour cream in cakes and cupcakes for some reason I always use greek yogurt in banana recipes. I think it makes me feel healthier *laughing emoji*. You can substitute greek yogurt for sour cream in these cupcakes though.

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Cream Cheese Frosting

I went with a cream cheese frosting because I wanted something less sweet that would balance out the cinnamon sugar. I also like the way the tanginess of the frosting tastes with the banana and cinnamon combo.

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Frequently Asked Questions (FAQs) 

Can I turn this recipe into a cake?

Yes! There are few different cake sizes you can make. You can make a one layer 8 or 9 inch cake.

If you double the recipe you can make:

• a three layer 6 inch cake
• a two layer 8 or 9 inch cake
• a 9×13″ sheet cake
• 24 cupcakes

What other frostings can I make?

If you aren’t a fan of cream cheese frosting you can make Swiss Meringue Buttercream, French Buttercream, or American Buttercream from my 6 Inch Vanilla Cake. If you want to get more creative, you can check out my book Frosted for more recipes!

How ripe do my bananas have to be?

The riper they are, the sweeter and softer they are. I like to make sure they at least have brown spots, and I completely avoid yellow or green bananas. It might sound gross, but the best is when the peel is fully brown but the inside is still yellow and soft.

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How to store Snickerdoodle Banana Cupcakes  

Store banana snickerdoodle cupcakes in the refrigerator to avoid the cream cheese frosting from going bad. When you want to serve them, remove them from the fridge 1-2 hours before so the frosting can soften.

To store them in the freezer, place them in an airtight container. Then place the container in a freezer bag, squeezing out all the excess air. Freeze for 1-2 months. Thaw them in the fridge overnight or at room temperature the morning you serve them to allow time for everything to defrost. 

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Thanks so much for reading today’s post! If you love banana and you enjoyed these cupcakes, stay tuned for more banana recipes coming up! If you have any questions just comment down below, I’m happy to answer!

If you make banana snickerdoodle cupcakes I would love to see the results, so please make sure to tag me @baranbakery on instagram and order my cookbook, Frosted. As always, have a blessed day and happy baking!

Love, B