Pumpkin Banana Cupcakes

Cupcakes So Moist, You Won’t Believe What We Started With!

I have a bad habit of putting left-over ingredients in the refrigerator (with the best intentions of using them), and then forgetting about them until it’s too late.  Oh my, how many half lemons and onions have gotten mushy, how much whipped or sour cream has turned green, how much chopped celery has turned to liquid instead of mirepoix?  They always end up getting pushed to the back as more stuff is added, only to get lost in the shuffle.  So I few months ago I implemented a once-a-week schedule of pulling everything off the shelves to see what gems might be in hiding.  During last week’s purge, I found the pumpkin I had left over from when I made my Spiced Maple Walnut Pumpkin Roll a few days earlier.  Most of my tried and true recipes call for more than one cup of pumpkin (which is what I had in my container), so I set out to create something new.

I am also a bit of a kitchen pack rat…I hate to throw anything out if I might be able to use it.  Which means I have a number of bananas in my freezer that ripened past the point eating but are still perfect for baking.

I know what you’re thinking…”Pumpkin and banana? Is she crazy?”  I kind of thought the same thing too, but what the heck…I decided to give it a try. 

And the best part of this recipe is…wait for it…I used a box cake mix.  I know there are traditionalists out there who are cringing right now, but if you add the right ingredients to a box cake mix the results are delicious! And an easy way for busy parents to still make homemade desserts for their families!  And I have to tell  you, these cupcakes were one of the moistest things I’ve made.  My guys loved them, and so did my coworkers when I took some to work the next day.

Let’s Make Cupcakes!

“There’s nothing a Cupcake and Coffee can’t solve.” –  Marie Williams Johnstone

So, are you ready to bake cupcakes?

Line two muffin tins with cupcake liners.  In a large bowl mix pumpkin and banana until blended, then add yellow cake mix, eggs, oil, water, and pumpkin pie spice with electric mixer on medium speed until dry ingredients are incorporated (about a minute), then mix on high speed for two more minutes.  Pour evenly into cupcake liners (I used an ice cream scoop for even distribution).  Place in preheated oven and bake until toothpick inserted in center comes out clean (about 14 minutes).  Allow to cool on a wire rack.  How easy was that?

When the cupcakes are cool, frost them with this Cinnamon Cream Cheese Buttercream.  The key to a delicious, fluffy, not-too-sweet cream cheese buttercream is making sure you have an equal ratio of butter to cream cheese (one stick to one block).

I think this frosting is perfect for these cupcakes!  Frost your cupcakes, then lightly dust with a little more cinnamon.  I promise you will want to lick the bowl!

I hope you give these a try.  They are the perfect way to add A Slice of Spice to your day today!

See ya soon!

Michele

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Pumpkin Banana Cupcakes

Moist pumpkin spiced banana cupcakes with a fluffy cinnamon cream cheese buttercream.

Course Dessert

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 24 cupcakes

Author Michele

Ingredients

Cupcakes

• 1 cup pumpkin puree
• 1 banana - very ripe
• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 3 eggs
• 1 cup water
• 2 tsp pumpkin pie spice

Frosting

• 1 8-oz cream cheese - softened
• 1 stick unsalted butter - softened
• 2 cups powdered sugar
• 1 tsp vanilla
• 2 tsp cinnamon

Instructions

For Cupcakes:

1. Preheat oven to 350 degrees

   Line 2 muffin tins with cupcake liners

2. In a large bowl, mix pumpkin and banana together until blended.  Add the cake mix, vegetable oil, eggs, water, and pumpkin pie spice and mix at medium speed until blended (about 1 minute).  Then mix at high speed for 2 minutes.

3. Pour batter evenly into lined muffin tins.  Bake in oven for approximately 14 minutes, or until toothpick inserted in center of cupcake comes out clean.  Remove from oven and cool on a wire rack.

   
   

For Frosting:

1. With electric mixer, mix cream cheese and butter until well blended and fluffy.  Add powdered sugar one cup at a time, mixing well after each addition.  Once blended, add vanilla and cinnamon and beat for another minute, until incorporated.  Will be enough frosting to ice 24 cupcakes, depending on how high you put frosting on.

2. Dust tops with more cinnamon.