These light and moist banana cupcakes are filled with sprinkles and topped with a thick swirl of cream cheese frosting and more sprinkles!

These cupcakes are moist, colorful and packed with banana flavor! They are very simple to make and are topped with my favorite cream cheese buttercream. You will not be disappointed!

Tips for making this recipe:

Fill the cupcake tins ¾ full to ensure that they rise all the way to the top of the cupcake liners.
Save some time and use the hand mixer to blend the bananas in to your mixture! Just slowly add them after creaming the shortening and sugar.
When filling cupcake tins, I prefer to use a cookie dough scoop for accurate measurements (1 ½ scoops fills the cupcake tins just enough!)
If you don’t have a cookie dough scoop, you could instead place the batter in a gallon bag or a piping bag and cut a ½-inch tip to cleanly squeeze the batter into the tins.

Happy baking!

Banana Sprinkle Cupcakes with Cream Cheese Frosting

These moist banana cupcakes are filled with sprinkles and topped with a thick swirl of cream cheese frosting and more sprinkles!

Print Recipe

Prep Time 15

Cook Time 25

Frosting Time 20

Total Time 55

Servings 12 cupcakes

Ingredients

For the cupcakes

½ cup butter flavored shortening softened butter may be substituted
1 cup granulated sugar
2 eggs
¼ cup sour cream
1 cup mashed bananas about 3 medium-sized very ripe bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup rainbow sprinkles

For the cream cheese frosting

8 ounces cream cheese softened
½ cup unsalted butter softened
1 teaspoon vanilla extract
½ teaspoon cinnamon
3 cups powdered sugar
½-1 cup rainbow sprinkles for topping the frosting

Instructions

To make the cupcakes

Preheat the oven to 350 degrees.
Line 12 cupcake tins with paper liner or grease well.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream shortening and sugar for 1-2 minutes or until fluffy. Scrape down the bowl once complete.
Break the bananas into a few pieces and add a little at a time to the creamed butter and sugar. Beat well between each addition to mash the bananas. You can also mash the bananas ahead of time in a gallon bag.
Add in eggs, sour cream and vanilla extract. Mix until combined. Scrape down the bowl once complete.
In a separate bowl, whisk together dry ingredients (flour, baking soda, cinnamon, salt).
Add dry ingredients to wet ingredients in 2-3 portions, mix until combined.
Use a spoon or a cookie dough scoop to spoon the batter into the muffin tins. Fill ¾ full.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow them to cool to room temperature before frosting.

To make the cream cheese frosting

Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and cream cheese until smooth.
Add vanilla extract and cinnamon. Beat until combined.
Add powdered sugar, ½-1 cup at a time, mixing well after each addition. Add more sugar to taste.
Add the frosting to a piping bag or gallon bag and cut a ½ inch tip. Frost a swirl on to each cupcake.
To coat the tops with sprinkles as pictured above, pick up a cupcake and hold it over a 9×13 pan. Lightly pour sprinkles on to the frosting until it is completely covered.