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Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!

Pineapple Banana Cupcakes with Citrus Cream Cheese Frosting

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February 24, 2017

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Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!

So I have a crazy theory. These totally spring-like cupcakes + the literal honest-to-goodness 60+ degree days = the end of winter?

Tomorrow Wisconsin will probably be laughing in my face for saying such foolish things and by laughing I mean dumping snow all over the place.

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!

*comforts self by eating more than a few pineapple banana cupcakes*

So if we’re being real here, guys, cupcakes are in all honesty just not something that we normally do around here. I drop a recipe here and there for cupcakes but it’s not anything frequent like our cookies or skillet meals.

Consider ‘yoself no longer denied in the cupcake department.

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!

So cupcake base. It’s do or die for a kick-butt cupcake. And the pineapple/banana cake base for these little beauties just so happens to be KILLER.

Mashed banana makes these pineapple banana cupcakes SUPER moist while pineapple juices bumps up all the tropical flavors to the max. I could honestly eat these thingies without the frosting, buuuuuuut…

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!

Well, frosting okay? When it doubt, just do it. Your pineapple banana cupcakes will thank you later.

And I’d like to make a public announcement that this tangy citrus cream cheese frosting is just about the best thing that you’re ever gonna pile on a spoon cupcake.

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!

Higher + thicker heaps of frosting on your cupcake = the better, FYI.

Can we basically just say that it’s spring, guys? I think so and your pineapple banana cupcakes say so too.

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!
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Pineapple Banana Cupcakes with Citrus Cream Cheese Frosting

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 cupcakes
Calories 276kcal

Ingredients

Cupcakes:

  • 1/2 cup butter softened
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup agave syrup
  • 2 large eggs
  • 1/4 cup greek yogurt
  • 1 tablespoon vanilla extract
  • 1/2 cup pineapple juice
  • 2 medium bananas mashed
  • 1-1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting:

  • 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest
  • 2-3 tablespoons milk

Instructions

  • Make the cupcakes: Preheat oven to 350F. Line two 12-cup muffin tins with 15 wrappers. Set aside.
  • In a large bowl, beat butter and sugar until completely smooth. Beat in agave, eggs, yogurt, vanilla, pineapple juice, and banana until smooth. Add flour, baking powder, baking soda, and salt and beat on low speed until batter is smooth.
  • Fill prepared muffin tins 3/4 full of batter. Bake cupcakes at 350F 20-22 minutes until cupcakes spring back when lightly touched. Cool cupcakes completely on a wire cooling rack.
  • Make the frosting: In a medium bowl, beat cream cheese until completely smooth. Beat in butter until creamed. Add powdered sugar, vanilla, and orange zest to cream cheese mixture and beat on high speed until completely creamy. Gradually beat in just enough milk to make frosting a piping, spreadable consistency.
  • Pipe frosting on cooled cupcakes and store in refrigerator until ready to serve. Enjoy!

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 31.3g | Protein: 4.4g | Fat: 15.6g | Saturated Fat: 9.5g | Polyunsaturated Fat: 6.1g | Cholesterol: 66mg | Sodium: 250mg | Fiber: 1.7g | Sugar: 16.2g
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

Make sure you try this banana snack cake next!!

Unbelievably soft inside, loaded with pecans, and covered with tons of vanilla glaze, this lighter banana pecan snack cake is nearly impossible to stop eating once you start!

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Filed Under: All Posts, Cake/Cupcakes, Desserts, Recipes Tagged With: banana, cream-cheese, cupcakes, desserts, pineapple

Comments

  1. Annie says

    February 25, 2017 at 12:02 pm

    Oh, how badly I need these in my life! NOW!

    Reply
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Hey, I'm Sarah! The sweets-obsessed girl behind the blog. I believe a healthy lifestyle should be a balance between healthy AND indulgent food and I want to show you how! Read More >>

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