Hello sweet friends! After a blog hiatus of sorts, I’m eager to be back… especially because I’ve been wanting to share these bananalicious cupcakes with you. Soft, bursting with banana flavour and heavenly paired with cream cheese icing, they’re the kind of cupcake which even made my picky palate husband close his eyes to savour every bite.
You can find the recipe for the banana cupcakes below and the cream cheese icing recipe here.
There’s something so whimsical and endearing about sprinkles… such a simple and easy way to decorate cupcakes too. For these ones I wanted to keep a pastel color combination though, and a quick search of my usual baking haunts for pastel sprinkles came up empty. I remembered that Callye of The Sweet Adventures of Sugarbelle had ingeniously colored her own sanding sugar, and I wondered if the same could be done for sprinkles. A quick test proved the answer is yes! You’ll notice my photographs show I mixed mine in disposable piping bags as I was out of ziplock bags, but it worked just as well. A quick how-to follows:
Pour the sprinkles into your bag and add a tiny amount of food gel coloring. I think now that I’ve seen the sprinkles I made on the cupcakes, I might go with a little more food coloring next time to help them pop a bit. You can see the amount of food coloring I added to 3 Tablespoons of sprinkles in the photograph below.
Twist the top of your bag shut and shake! It’s really that easy. The more you shake the more the color disperses.
Sprinkle on top of swirled icing (I used a Wilton tip 1M), and enjoy!
Recipe adapted from Elinor Klivans’ Hummingbird Swirls in her book, Cupcakes!
Banana Cupcake Recipe
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup canola or corn oil
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1 cup mashed banana (2 bananas)
- Preheat the oven to 350 degrees Fahrenheit.
- Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.
- In the bowl of a mixer fitted with a whisk attachment, or in a large bowl using an electric mixer on medium speed, beat the eggs and sugar until lightened to a cream color, about 2 minutes. During mixing, scrape down the sides of the bowl with a spatula as needed.
- On low speed, mix in the oil and vanilla until blended.
- Mix in the sour cream.
- Add in the flour mixture until it is incorporated and the batter is smooth.
- Stir in the cinnamon and mashed bananas.
- In a muffin tin lined with cupcake liners, fill each liner with 1/4 cup cup of the batter.
- Bake for approximately 25 minutes; until the top of the cupcake feels firm and an inserted toothpick comes out clean.
- Let the cupcakes cool completely and decorate.
- I found my white sprinkles at the Bulk Barn, but you can find them online too.
- Cupcake liners are by Cath Kidston… found them in this cute little cupcake liner kit.
- The sweet mini jars are from The TomKat Studio’s shop. Find them here.
- A little secret for you regarding the cream cheese icing… To make it a brighter white, I add a little bit of white food coloring.