Cakes, Recipes

Banana and Cinnamon Cupcakes

Banana and Cinnamon Cupcakes by CakeDiem

Regular readers of my blog will know I purposely buy two extra bananas a week that I allow to go brown so I have an excuse to bake with them- my go-to recipe being banana bread. But this week I’ve went for something a bit different, mainly due to the fact I haven’t been too hot on eating my fruit this week and therefore was left with three bananas to use instead of my usual two. Of course this meant I could use one to decorate some delicious cupcakes.

My older sister came for an impulsive visit last weekend. It was a fabulous weekend full of shopping, an evening at a comedy club, painting nails, watching Mulan (best Disney film of all time) and of course baking! My sis wanted to practise her icing skills- I think we can all say for certain that’s she’s nailed it!

I would also like to take this opportunity to apologise for the hiatus. I spent my summer abroad in the USA working as a photographer at a summer camp. It was one of the best experiences of my life but it did mean I spent less time baking and a lot more time eating! But I’m now back in drizzly old England reading to get back into baking studying. It’s good to be back!

Banana and Cinnamon Cupcakes by CakeDiem


Ingredients (makes 12)

For the cupcakes

  • 125g (4 1/2 oz) butter
  • 150g (5 1/3 oz) caster sugar
  • 1 tsp vanilla essence
  • 2 egg, beaten 
  • 2 very ripe bananas, mashed
  • 190g (6 3/4 oz) self-raising flour 
  • 60ml (2 fl oz) milk
  • 1 tbsp cinnamon
  • 1/2 banana for decoration (optional)

For the butter icing

  • 100g butter (3 1/2 oz)
  • 200g icing sugar (7 oz)
  • 1 tbsp milk/water (if required)
  • 1/2 tsp vanilla extract


  1. Preheat oven to 170°C/150°C fan (340°F/ 300°F). Prepare 12-hole muffin tin with paper cases.
  2. In a bowl, mash two of the bananas.
  3. Meanwhile, melt the butter, sugar and vanilla in a pan over a medium heat.
  4. Add the mixture to the bananas and stir well.
  5. Add the eggs and mix well.
  6. Sift in the flour and cinnamon then stir in the milk.
  7. Spoon the mixture equally into the paper cases. They should each be around half-way full.
  8. Bake the cake for 20-30 minutes, until a skewer comes out clean. Leave to cool.
  9. To make the butter icing, beat the butter in a bowl until light and fluffy. Then stir in the icing sugar and vanilla extract. If the icing is too thick, you can add milk or water.
  10. Once your cupcakes are fully cool, ice them. I decorated mine with yellow sprinkles and banana slices. Tip: rub a drop of lemon juice into slices of banana to stop them reacting with the air and turning brown.

Banana and Cinnamon Cupcakes by CakeDiem

Nutrition Facts

Cupcake Nutritional Info by CalorieCount
Cupcake Nutritional Info by CalorieCount

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