Banana Snickerdoodle Cupcakes

Here is the latest in Sweet Bean’s kitchen! Try our banana snickerdoodle cupcakes, moist banana cupcakes with a cinnamon sugar swirl, coated in cinnamon sugar and frosted with cinnamon cream cheese frosting.  As always, we would love to see and hear from you about how your own coffee creation.

Banana Snickerdoodle Cupcakes

PREP TIME: 1 hour

COOK TIME: 21 minutes

TOTAL TIME: 1 hour 36 minutes

Ingredients

Banana Cupcakes

• 1 1/4 cups all-purpose flour, spooned and leveled

• 1/2 Tbsp baking powder

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 3/4 cups granulated sugar

• 1 large egg, room temperature

• 1/4 cup greek yogurt

• 1/4 cup canola oil

• 1 tsp vanilla extract

• 2 medium (3/4 cup) ripe bananas, mashed

Cinnamon Swirl

• 1/8 cup dark brown sugar, lightly packed

• 1/4 tsp cinnamon

Cinnamon Sugar Coating

• 1/2 cup granulated sugar

• 1 tsp cinnamon

Cream Cheese Frosting

• 1/2 cup unsalted butter, room temperature

• 1/2 cup cream cheese, room temperature

• 2 tsp vanilla extract

• 3 cups powdered sugar, spooned and leveled

• 1/4 tsp cinnamon

• Tiny pinch of salt

Instructions

Banana Cupcake

1. Preheat the oven to 350F 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.

Nutrition Information: YIELD: 12; Amount Per Serving: CALORIES:407 TOTAL FAT:16g SATURATED FAT:7g TRANS FAT:0g UNSATURATED FAT:8g CHOLESTEROL:46mg SODIUM:161mg CARBOHYDRATES:64g FIBER:1g SUGAR:52g PROTEIN:3g