Banana Golden Oreo Cupcakes

Treat yourself to something sweet and delicious– homemade banana cupcakes! Perfect for any occasion, these cupcakes are so easy to make. They have an easy cream cheese frosting, fresh banana, and an amazing Golden Oreo cookie surprise. 

Ingredients needed

• Oreos: I’m using golden Oreos plus more for garnish – these are optional!
• Cake mix: one box of yellow cake mix 
• Bananas: the fresh banana flavor comes from the use of ripe bananas. These banana cupcakes are best made with overripe bananas
• Oil: vegetable oil is the best to use for baking since it keeps our cake batter moist without adding any strong flavor
• Eggs: large eggs room temperature to help bind all these ingredients together
• Cream cheese: this is to make the delicious cream cheese frosting. I love tangy cream cheese frosting. It’s best to have it at room temperature since it’s softer that way.  
• Powdered sugar: you can’t make icing without your powdered sugar! 

How to make banana cupcakes

1. Preheat oven to 350°F and line pans with cupcake liners. Place a Golden Oreo at the bottom of each liner.
2. Mash your ripe bananas in a large bowl until completely smushed. I used a potato masher but if your bananas are overripe, you can just use a fork. 
3. Add cake mix, oil, eggs, and water. 
4. Mix for about 30 seconds by hand or using a mixer. 
5. Bake for 15-20 minutes, or until the tops begin to brown just a bit. 
6. Cool completely before frosting with cream cheese frosting!

Expert tips

• You can skip the cookie liner, or use a shortbread cookie or butter cookie instead.
• Vanilla Buttercream would also be fantastic – so would chocolate cream cheese frosting!
• Let the cupcakes cool completely before frosting.
• Cupcakes are done baking when a toothpick comes out clean from the center of the cupcake.
• Don’t overfill your cupcake liners – fill about 2/3 full.
• Store cupcakes in the refrigerator for up to 3 days or freeze for up to 2 months.

Easy Banana Cupcakes

4.50 from 4 votes

A fluffy banana cupcake with a Golden Oreo crust and cream cheese frosting!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Yield 24 cupcakes

Serving Size 1 cupcake

Cook ModePrevent your screen from going dark

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Ingredients

 

For the Cupcakes:

• ▢ 24 Golden Oreos plus more for garnish
• ▢ 1 (approx 15 ounce) box yellow cake mix
• ▢ 2 medium overripe bananas
• ▢ ¼ cup oil
• ▢ 3 large eggs
• ▢ ¾ cup water

For the Frosting:

• ▢ 8 ounces cream cheese softened
• ▢ ½ cup (113g) unsalted butter , softened
• ▢ 3 cups (339g) powdered sugar
• ▢ 1 teaspoon vanilla extract

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Instructions

• Preheat oven to 350°F. Line pans with cupcake liners (makes about 24 cupcakes). Place a Golden Oreo in the bottom of each liner.
• Place bananas in a large bowl. Mash with a potato masher until completely smushed. Add cake mix, oil, eggs, and water. Mix for 30 seconds on low speed with a hand mixer, then 2 minutes on medium.
• Scoop into prepared pans, filling about 3/4 full. Bake for 15-20 minutes, or until a toothpick comes out clean. Cool completely before frosting.
• To make frosting: beat cream cheese and butter until smooth. Slowly add powdered sugar and mix, 1 cup at a time, until combined. Add vanilla and beat until smooth. Frost or pipe onto cupcakes (I used a 1M tip) and top with a 1/2 or full Golden Oreo.
• Store in refrigerator for up to 2 days. Cupcakes can be frozen for up to one month.

Recipe Video

Recipe Notes

• Let the cupcakes cool completely before frosting.
• Cupcakes are done baking when a toothpick comes out clean from the center of the cupcake.
• Don’t overfill your cupcake liners – fill about 2/3 full.
• Store cupcakes in the refrigerator for up to 3 days or freeze for up to 2 months.

You can skip the cookie base and just make plain cupcakes. You’ll get a few less cupcakes because you can use more batter in each.

Use vanilla, chocolate or chocolate cream cheese frosting instead!

Recipe Nutrition

Serving: 1cupcake | Calories: 222kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 87mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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