Blueberry Banana Cupcakes with Cream Cheese Frosting

These delicious blueberry and banana cupcakes are paired with a cream cheese frosting – the perfect treat anytime of the year!

Did you know that my first money-making job, at the ripe old age of 7, was picking berries during the Summer? I went from picking strawberries, to picking raspberries, to picking blueberries. I actually picked more berries than I ate (my sister on the other hand…), but my love for berries and the prettiness they add is why so many of my desserts seem to contain berries!

With overripe bananas begging to be baked or thrown away, fresh blueberries sitting in the fridge and a box of Betty Crocker white cake mix in the pantry, I decided to make these delicious blueberry banana cupcakes with cream cheese frosting!

Spoiler Alert

I’m all about easy AND tasting good recipes. So– these blueberry banana cupcakes were made with a box of white cake mix. That’s right, you read this correctly!

BUT, if you’d like to make white cake from scratch, go right ahead. Just add the bananas, blueberries and 1 tsp of banana extract instead of vanilla extract to your favorite white cake recipe.

Notes and tips for these Blueberry Banana Cupcakes with Cream Cheese Frosting.

  • The banana extract gives it a little bit more of a banana flavor. If you use vanilla extract instead, the banana flavor is faint, but you can still tell that it’s there.
  • Be sure to coat your blueberries in flour before folding them into your batter so that they don’t sink.
  • I used fresh overripe bananas and frozen blueberries in these cupcakes, but it works with fresh blueberries as well. Do not thaw the blueberries if you’re using frozen.
  • You can substitute any other berry if you prefer. I also love this recipe with blackberries and raspberries.

Blueberry Banana Cupcakes with Cream Cheese Frosting

These delicious blueberry and banana cupcakes are perfectly paired with cream cheese frosting - a yummy treat any time of the year!

Course Dessert
Cuisine cupcakes
Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings 18 cupcakes
Author Tana Nelson

Ingredients

Blueberry Banana Cupcakes

  • 1 box Betty Crocker White Cake Mix
  • 1 ¼ cup water
  • 1/3 cup vegetable oil
  • 1 tsp banana extract (or vanilla extract)
  • 2 large whole eggs (or egg whites)
  • 3/4 cup overripe bananas mashed, approximately 2 bananas
  • 3/4 cup blueberries fresh or frozen, tossed in 2 tsp white flour

Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powder sugar sifted
  • 1 tsp vanilla extract

Instructions

Blueberry Banana Cupcakes

  1. Preheat oven to 350F. Place cupcake liners into each cupcake tray slot.

  2. In a large bowl, mix Cake Mix, water, oil, extract and whole eggs with mixer on medium speed or beat vigorously by hand 2 minutes.

  3. Add mashed bananas.

  4. In a small bowl, roll the blueberries in the flour to coat the berries – I used frozen blueberries this time around.

  5. Gently fold in blueberries, being careful not to break them if you’re using fresh berries.

  6. Pour into prepared cupcake pan and bake 16 minutes or until a toothpick inserted into the center comes out mostly clean.

  7. Allow cupcakes to cool in pan for 5 minutes before placing each cupcake on a wire rack to cool completely.

  8. Once cool, frost and decorate.

Cream Cheese Frosting

  1. Beat butter and cream cheese until fluffy (approx. 2 minutes). Add powdered sugar, one cup at a time. Add vanilla extract and beat until fluffy (approx. 3 minutes).

Assembly

  1. Place a tip in a pastry bag – I used a #12 round decorating tip for these cupcakes.

  2. Add frosting to the pastry bag, fill it no more than two-thirds full, twist the top to close.

  3. Place a cupcake on a flat surface.

  4. Squeeze out the frosting and let your hand guide the pastry bag into the desired piping shape you’re seeking.

  5. Top with fresh blueberries, if desired.

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