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Blueberry Banana Cupcakes - recipe index

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.