From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Banana and Cinnamon Cupcakes
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Instructions
1
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Preheat oven to 350 degrees and line muffin tin with papers
2
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Mix base per recipe instructions on box, set cinnamon swirl packet aside
3
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Stir in mashed bananas and walnuts until well combined
4
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Scoop 1 tablespoon of batter into muffin paper
5
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Sprinkle on cinnamon swirl mix
6
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Add more batter to fill the paper ¾ of the way full
7
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Bake 20-25 minutes until a toothpick comes out clean
8
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Cool completely
9
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Fill a piping bag with star tip with cream cheese frosting
10
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Pipe frosting on each cupcake
11
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Garnish with cinnamon swirl mix
My Calorie Intake
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Tips & Tricks (5)
- Banana Ripeness Matters 🍌Use overripe bananas with dark brown spots for maximum sweetness and moisture in your cupcakes. The more brown and soft they are, the more intense the banana flavor will be.
- Cream Cheese Frosting Perfection 🧁Ensure cream cheese and butter are at room temperature before mixing to create a smooth, lump-free frosting that pipes beautifully onto your cupcakes.
- Toasting Walnuts Technique 🥜Lightly toast walnuts in a dry skillet for 3-4 minutes before adding to the recipe to enhance their nutty flavor and provide a crunchier texture.
- Swirl Cinnamon Like a Pro 🌀When creating the cinnamon swirl, use a toothpick or thin knife to create elegant, consistent marbling throughout the cake mix for a beautiful visual and flavor distribution.
- Moisture Retention Trick 💧Add a tablespoon of sour cream or Greek yogurt to the cake mix to ensure extra moisture and prevent the cupcakes from becoming dry or crumbly.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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