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Banana Cupcakes with Cinnamon Cream Cheese Frosting (Gluten-Free)


Cauliflower Flour Mix

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Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Snack
Servings 18 Cupcakes


  • 2 cups 250g PomPom Paddock Flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 tsp salt
  • 1 ½ cups mashed banana about 3 large very ripe bananas
  • ½ cup 115g unsalted butter, softened to room temperature
  • ½ cup 100g packed light or dark brown sugar
  • ½ cup 100g granulated sugar
  • 2 large eggs at room temperature
  • 1/4 cup 60g sour cream or plain yogurt, at room temperature
  • 2 tsp pure vanilla extract
  • ½ cup 120ml buttermilk, at room temperature
  • ½ cup roughly chopped walnuts optional

Cinnamon Cream Cheese Frosting

  • 224 g cream cheese softened to room temperature
  • ½ cup 115g unsalted butter, softened to room temperature
  • 3 cups 360g icing sugar, plus an extra 1/4 cup if needed
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • 1/8 tsp salt


  • Preheat the oven to 180°C. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe makes about 18 cupcakes.

Make the cupcakes

  • Whisk the flour, baking soda, cinnamon, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes.
  • Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined.
  • Beat in the mashed banana.
  • With the mixer on low speed, add the dry ingredients until just incorporated.
  • With the mixer still running on low, slowly pour in the buttermilk until combined. Add the chopped walnuts. Do not overmix. You may need to whisk it all by hand to make sure there are no flour pockets at the bottom of the bowl.
  • Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool completely before frosting.

Make the frosting

  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the icing sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar.
  • Frost cooled cupcakes however you’d like. Top with salted caramel and/or a banana chip, if desired. Store leftovers in the refrigerator for up to 5 days.
Categories Kids, Sweet
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