Ingredients
Method
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 9x13 pan. Lightly pour sprinkles on to the frosting until it is completely covered.