Ingredients
Banana Cupcakes
- 150 grams all-purpose flour, spooned and leveled
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 150 grams granulated sugar
- 1 large egg, room temperature
- 56 grams greek yogurt
- 60 mL canola oil
- 1 tsp vanilla extract
- 175 grams ripe bananas, mashed (2 medium)
Cinnamon Swirl
- 25 grams dark brown sugar, lightly packed
- 1/4 tsp cinnamon
Cinnamon Sugar Coating
- 100 grams granulated sugar
- 1 tsp cinnamon
Cream Cheese Frosting
- 113 grams unsalted butter, room temperature
- 113 grams cream cheese, room temperature
- 2 tsp vanilla extract
- 360 grams powdered sugar, spooned and leveled
- 1/4 tsp cinnamon
- Tiny pinch of salt
Method
Banana Cupcake
- Preheat the oven to 350F/177C convection and line 12 muffin tins.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.150 grams all-purpose flour spooned and leveled, 1/2 Tbsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon
- 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.150 grams granulated sugar, 1 large egg room temperature, 56 grams greek yogurt, 60 mL canola oil, 1 tsp vanilla extract
- Add the mashed bananas to the mixture and mix until they’re fully combined.175 grams ripe bananas mashed (2 medium)
- Fold in the dry ingredients, just until the last streak of flour is incorporated.
- In a small bowl, combine the brown sugar with the cinnamon for the cinnamon swirl.25 grams dark brown sugar lightly packed, 1/4 tsp cinnamon
- 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.
- 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
- Whisk together the granulated sugar and cinnamon. Once the cupcakes have cooled, unwrap them and roll them in the cinnamon sugar.*100 grams granulated sugar, 1 tsp cinnamon
Cream Cheese Frosting
- 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.113 grams unsalted butter room temperature, 113 grams cream cheese room temperature, 2 tsp vanilla extract
- 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.360 grams powdered sugar spooned and leveled, 1/4 tsp cinnamon, Tiny pinch of salt
- 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.
- Pipe onto cupcakes and top with a pinch of cinnamon.**
Notes
*If the bananas don't add up to the exact weight, I just make up the difference with apple sauce, greek yogurt or water.
**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
Serving: 1gCalories: 407kcalCarbohydrates: 64gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 46mgSodium: 161mgFiber: 1gSugar: 52g