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–+ servings

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!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Frosting Time: 20 minutes
Total Time: 55 minutes
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 3/4 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 9x13 pan. Lightly pour sprinkles on to the frosting until it is completely covered.