Banana Nut Cupcakes

Banana nut bread is one of my favorite foods!! So when this recipe came to mind, I had to get up and make it. Also it’s a little chilly outside today, and I like to bake to keep my house a little warmer.

These cupcakes would also store really well in the fridge. Today is Friday, and the Superbowl is this weekend! I figured I could store them in the fridge until Sunday to have a make ahead dessert for that day! I just know everyone is going to love them.

One thing I will say about cooking with bananas. You want them to be super ripe for the best flavor. Make sure they are really dark in color before you use them for baking. I usually have to hide mine in the fridge so they do not get all eaten up, or else they will never last that long.

Did I mention this recipe is made with a cake mix?? Oh yess…..I personally love cake mix recipes. They can make life so easy sometimes. Plus you will never know it was a mix. Try them out for yourself and find out!

Banana Nut Cupcakes


  • 1 box white cake mix
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/3 cups milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups banana pulp, about 4 bananas
  • 2 large eggs

Preheat oven to 375. Line cupcake pan with liners.

In a large bowl whisk together cake mix, flour, sugar, salt, and cinnamon. Add remaining ingredients and beat with mixer about 2 minutes.

Using ice cream scoop fill cupcake pan about 3/4 full. Bake at 325 for 20 to 24 minutes. Checking with toothpick it comes out clean. Recipe makes 36 cupcakes

Cream Cheese Pecan Frosting


  • 1 package cream cheese
  • 1 stick of butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Toasted pecans, for topping

Whip all ingredients together with mixer until light and fluffy. Frost cupcakes and top with toasted pecans.

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