Cinnamon Banana Cupcakes

Cinnamon Banana Cupcakes from Pillsbury™ Baking

Tags: Cupcakes

  • Prep Time: 20 min
  • Cook Time: 25 min
  • Ready Time: 90 min
  • Yield: 24 cupcakes


  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sugar
  • 2 large eggs, lightly beaten
  • 1 cup mashed ripe bananas, (about 2 medium bananas)
  • 2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/4 cup sour cream


  • 3 tablespoons Crisco® All-Vegetable Shortening
  • OR 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
  • 1 (3 oz.) package cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar

Preparation Directions

  • HEAT oven to 350ºF. Line 24 muffin cups with paper liners.
  • BEAT 1/2 cup shortening and 1 1/2 teaspoons vanilla in large bowl. Add sugar gradually, beating thoroughly. Add eggs one at a time, beating until light and fluffy after each addition. Blend in bananas.
  • COMBINE cake flour, salt, and baking soda; add to beaten mixture alternately with sour cream, beating well after each addition.
  • SPOON batter into prepared muffin cups, filling each about 2/3 full.
  • BAKE 25 minutes or until a toothpick inserted in center comes out clean. Remove from pans to cool.


  • BEAT 3 tablespoons shortening, cream cheese, cinnamon, and 2 teaspoons vanilla in medium bowl until light and fluffy. Gradually add powdered sugar, beating until smooth and creamy. Frost cooled cupcakes.

Nutritional Information Per Serving

Serving Size (1 cupcake), Calories 190 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 20g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

Rated 3 out of 5 by 1 reviewer.
Rated 3 out of 5 by The reason no one has tried this is because there are ingredient missing in the list that are listed in the direction I tried this before I read instruction complelty...yes it has happened before and probably will again. This recipe has great potential you cannot go wrong with bananas in anything...please list the amounts needed for baking soda and cinnamon in the ingredient list August 8, 2012
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