white cupcakes with bonus banana, and cream cheese frosting

These were an experiment, and I was so pleasantly surprised - I had to share!

I only had one ripe banana lying around, but it was just enough to have the hint of banana you'd look for. So good!! Also, with the frosting, I used pecans, and I'd recommend sprinkling them on top of the frosting instead of putting them in.

White Banana Cupcakes with Cream Cheese Frosting
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3 small ripe bananas or two large ripe bananas
4 large Tablespoons sour cream
1 white cake mix
3 egg whites
2 Tablespoons oil
1 1/3 cups milk
1 teaspoon vanilla


1 (8 oz.) package of cream cheese
1 stick of butter
1/3 cup nuts of your choice
4 cups of confectioner's sugar
1 teaspoon vanilla

Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, vanilla together and mix. Add milk last so you will be able to judge the consistency of the cupcakes and adjust as needed.

Once well blended, pour mixture into two baking-sprayed muffin tins.

Bake at 350 F for about 23-25 minutes, or until the cupcakes are done.

Cupcakes will spring back in the center when touched if done, don't over bake! Remove cake from oven and allow to cool!

For frosting:

Mix cream cheese and butter together in a bowl, add powdered sugar and vanilla. Mix until the consistency you like.

Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add chopped nuts.

After cupcakes have cooled, frost them!!


  1. I would like to vouch that these cupcakes were unusually tasty (for cupcakes, that is).


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