Jun 16


Banana Cupcakes with Cream Cheese Icing & Custom Colored Sprinkles

Share it!   

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:

Begin with white sprinkles, gel food coloring of your choice and ziplock bags (or, as in my case, clear piping bags).

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

Banana Cupcakes

Yield: 12 cupcakes


  • 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)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.
  3. 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.
  4. On low speed, mix in the oil and vanilla until blended.
  5. Mix in the sour cream.
  6. Add in the flour mixture until it is incorporated and the batter is smooth.
  7. Stir in the cinnamon and mashed bananas.
  8. In a muffin tin lined with cupcake liners, fill each liner with 1/4 cup cup of the batter.
  9. Bake for approximately 25 minutes; until the top of the cupcake feels firm and an inserted toothpick comes out clean.
  10. Let the cupcakes cool completely and decorate.


Other notes:

  • 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.

I’d love to see your own sweet sprinkles and banana cupcake creations! Share them with me on Facebook or tag me on Instagram. I’d love to hear from you.




Related Content


  1. June 16, 2014 at 10:11 pm | Permalink

    Welcome back! I’ve missed your posts.
    I may just have to make these this week! Yum!!

    • marian
      June 17, 2014 at 10:39 am | Permalink

      Thank you, thank you Heather. xo

  2. Marilyn Landriault
    June 16, 2014 at 10:29 pm | Permalink

    So glad you’re back! I have missed your sweet inspiration. Can’t wait to try these cupcakes!

    • marian
      June 17, 2014 at 10:39 am | Permalink

      Thanks, Marilyn! Hope you guys are still baking and creating at home. 🙂

  3. June 17, 2014 at 12:28 am | Permalink

    I miss your posts! Sprinkles in pastel mood 🙂 Cute!

    • marian
      June 17, 2014 at 10:40 am | Permalink

      Aww, thanks for noticing hihi. xo

  4. June 17, 2014 at 5:13 am | Permalink

    Yayyyy, you’re back 🙂

    Love these pastel sprinkles, what a wonderful idea to color them! The piped cuppies look so so elegant!

    So good you’re back blogging, my girl.


    • marian
      June 17, 2014 at 10:41 am | Permalink

      Thank you sweet Niner! Glad to see you back blogging too. 😉

  5. June 17, 2014 at 6:40 am | Permalink

    Hi Marian i am your italian fan.
    I read your site every day and i’m very happy to your return. Excuse me for my bad English.
    Your banana cupcakes are fantastic and pastel sprinkles so cuteeee!!!
    I try these Sunday.
    Thank you

    • marian
      June 17, 2014 at 10:42 am | Permalink

      Hi Frederica,
      How neat is that! So glad to have a blog follower like you. Thank you for visiting me here. xo

  6. Deb Horoshok
    June 17, 2014 at 10:51 am | Permalink

    As all of your follower have said …,,, we have missed you! So so glad you are back. Can hardly wait to try these lovely cupcakes.

  7. Maria Theresia
    June 17, 2014 at 11:25 am | Permalink

    YEEEEE….. you are back! I missed your posts!

  8. Sonja Villalobos
    June 24, 2014 at 12:47 pm | Permalink

    Welcome Back!!!! I can’t wait to see what you’ve got for us!! <3

  9. Lori
    June 26, 2014 at 5:35 pm | Permalink

    The frosting is soooo white, please give me your secret. Thanks

  10. June 30, 2014 at 2:06 pm | Permalink

    Your pics are just heavenly. Pastel sprinkles are my weakness:)

  11. Lynn
    July 15, 2014 at 7:35 pm | Permalink

    please share you white icing trick 🙂 thank you

    • July 15, 2014 at 9:56 pm | Permalink

      Hi Lori and Lynn,
      I’ve shared my white icing secret in the notes near the bottom of the post.

  12. July 15, 2014 at 9:58 pm | Permalink

    Thanks for all your sweet comments!

  13. Bertha
    September 25, 2014 at 5:33 pm | Permalink

    You’re a star. You’ve got a new big fan now 🙂 I can’t wait to try this recipe. What tip # did you use please for the icing?

  14. jasmine
    October 9, 2014 at 1:34 pm | Permalink

    that was the most AWESOME tip i have ever heard. WHITE FOOD COLORING!! i didn’t know they made that.

Show Pingbacks & Trackbacks

  1. […] Recipe Here : sweetopia.net (adsbygoogle = window.adsbygoogle || []).push({}); See More CupcakesBlueberry Maple […]

Leave a Reply

XHTML: The following tags may be used: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Privacy | © Copyright 2009-2019, Sweetopia. All Rights Reserved.