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. 

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.

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. 

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.

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.

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.

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. 

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

Yield: 12 cupcakes

Banana Snickerdoodle Cupcakes

banana snickerdoodle cupcakes with cream cheese frosting

Moist cinnamon swirl banana cupcakes coated in cinnamon sugar and frosted with cinnamon cream cheese frosting.

Prep Time 1 hour
Cook Time 21 minutes
Additional Time 15 minutes
Total Time 1 hour 36 minutes

Ingredients

Banana Cupcakes

  • 1 1/4 cups (150g) all-purpose flour, spooned and leveled
  • 1/2 Tbsp (5g) baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cups (150g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (56g) greek yogurt
  • 1/4 cup (59mL) canola oil
  • 1 tsp vanilla extract
  • 2 medium (175g or 3/4 cup) ripe bananas, mashed (add water to make up the difference to 175g)

Cinnamon Swirl

  • 1/8 cup (25g) dark brown sugar
  • 1/4 tsp cinnamon

Cinnamon Sugar Coating

  • 1/2 cup (100g) granulated sugar
  • 1 tsp cinnamon

Cream Cheese Frosting

  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/2 cup (112g) cream cheese, room temperature
  • 2 tsp vanilla extract
  • 3 cups (360g) powdered sugar, spooned and leveled
  • 1/4 tsp cinnamon
  • Tiny pinch of salt

Instructions

Banana Cupcake

  1. Preheat the oven to 350F (177C) and line 12 muffin tins.
  2. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
  3. In a large bowl, whisk together the sugar and egg until they’re smooth. Add the greek yogurt, oil and vanilla extract, whisking them until they’re completely combined.
  4. Add the mashed bananas to the mixture and mix until they’re fully combined.
  5. Fold in the dry ingredients, just until the last streak of flour is incorporated.
  6. In a small bowl, combine the brown sugar with the cinnamon for the cinnamon swirl.
  7. Pour half of the batter into the prepared tins and sprinkle the brown sugar and cinnamon on top, then top with the other half of the batter. Use a knife to swirl it back and forth through the batter.
  8. Bake for 21 minutes. Remove them from the oven and allow them to cool for at least 5-10 minutes before removing them from the pan to cool completely.

Cinnamon Sugar Coating

  1. Whisk together the granulated sugar and cinnamon. Once the cupcakes have cooled, unwrap them and roll them in the cinnamon sugar.*

Cream Cheese Frosting

  1. Place the room temperature butter, cream cheese and vanilla in the bowl of an electric mixer and use the paddle attachment to beat them together on medium-high speed for 1-2 minutes, until they're well combined.
  2. Make sure to scrape the edge of the bowl half way through. Add the powdered sugar, cinnamon and salt to the butter mixture and mix on low speed, just until combined.
  3. Scrape the edge of the bowl and turn the mixer to medium-high speed and beat the cream cheese frosting for another 1-2 minutes, until all of the sugar is fully dissolved and no longer feels gritty.
  4. Pipe onto cupcakes and top with a pinch of cinnamon.**

Notes

*If you’re selling these or serving them with the paper, you can just do the parts that are hanging out of the paper cups.

**If the buttercream is too soft to frost, refrigerate it for about 10-15 minutes, then remove it from the fridge, give it a good mix and refrigerate again for 10-15 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 407Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 161mgCarbohydrates: 64gFiber: 1gSugar: 52gProtein: 3g

Nutrition information may not be fully accurate.

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