Banana Walnut Cupcakes with Cinnamon & Cream Cheese Frosting

banana cupcakesThis past weekend the sun finally came out to play, yay! It was a nice break from the last couple of weeks which offered up mainly clouds, and rain and heavy showers.

On Saturday Martin and I trekked out to Lidl for some cheap(er) food supplies and then walked into town for drinks and dinner. Sunday was shaping up to be a lazy catch-up day until we were invited to our friends’ house for an impromptu BBQ. Martin went into town to pick up some beers and I decided to whip up some mini-cupcakes to bring with us.

I already had all of the supplies needed for banana cake, so I used my mom’s banana bread recipe for the cake and topped them with a cinnamon and cream cheese frosting.

They went down a treat and I even had enough to bring into my German class the next day.

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{recipe after the jump}



Banana Walnut Cupcakes with Cinnamon & Cream Cheese Frosting

Makes 4 dozen mini-cupcakes

For the cakes: I used Mom’s Banana Bread Recipe


  • 12 tablespoons unsalted butter, at room temperature
  • 1 (8-ounce) package cream cheese, at room temperature
  • 3 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon


1. Make the cake batter

2. Set oven to 175 degrees. Add about a tbsp. of cake batter to the mini-cupcake pan for each cupcake. Make sure you line it with pretty cupcake liners.

3. Bake for 10-15 minutes (until toothpick comes out clean).

4. While the cupcakes are cooling, make the frosting.

5. Combine all frosting ingredients in a large mixing bowl and blend together.

6. Top cupcakes with frosting when the cupcakes have completely cooled.

xx BHF

Thank you for your feedback! xx BHF

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