These Banana Oatmeal Cupcakes are a fun twist on a few of my favorite things, cupcakes, banana bread, and cinnamon rolls.
They’re made with whole grain oats that give them a tender, hearty texture, while the bananas bring the moistness and the cream cheese frosting provides a little tang.
Christmas Baking is here! What are your favorite things to make? Some of my favorite things to make this time of year are cinnamon rolls, cupcakes, and quick breads.
Yeah, I get carb happy this time of year. With the cold weather, I can’t help it.
There is something extra special about Christmas baking, maybe it’s because I have so many memories tied to being together with family and friends in the kitchen this time of year and sharing the experience as well as the goodies that we made.
Growing up, my siblings and I loved to help mom make frosted sugar cookies. By the time we were done we had flour all over ourselves, frosting smeared on the cupboards and sprinkles all over the floor, but it was so much fun!
To make these fun cupcakes, get your ingredients ready. You’ll need your basic baking ingredients, butter, sugar, eggs, flour, some very ripe banana, the more spots the better, and Quaker Quick Oats.
First, cream together the butter and the sugar. Give it all the arm strength you have or use a stand mixer.
The more air you can beat into that butter mixture, the fluffier your cupcakes will be.
Then add the egg, banana and vanilla.
Here’s a tip: When my bananas start to get black spots on them, I throw them in the freezer.
Then, when I need a few to bake with, I pull them out, let them thaw for about an hour and mash them good. This allows me to always have extra ripe bananas on hand for baking.
Next, stir together the dry ingredients and mix them into the wet along with the oatmeal. Then, spoon the mixture into the cupcake liners and bake.
Frost and enjoy them with family and friends!
Banana Oatmeal Cupcakes with Cream Cheese Frosting
Ingredients
For the Cupcakes
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup very ripe banana smashed (about 2 medium bananas)
- 3 Tablespoons milk
- 1 teaspoon vanilla
- 2 eggs
- 1 and ½ cups flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 and ½ cups Quaker Quick Oats
For the Frosting
- 4 oz cream cheese softened
- 1/2 cup butter softened
- 1 tsp vanilla
- 2 and ½ cups powdered sugar
- 1 – 2 Tablespoons heavy cream or milk
Instructions
- Preheat oven to 350 F. In a large bowl, cream together the butter and sugars. Beat in banana, eggs, vanilla and milk.
- In a medium bowl, mix together the flour, salt, baking powder, and cinnamon. Add the dry ingredients along with the oatmeal to the wet and stir just until combined.
- Line a muffin tin with cupcake papers and fill them 2/3 full with batter. Bake at 350 F for 17-18 minutes or until an inserted toothpick comes out clean. Cool completely.
- To make the frosting, beat the cream cheese and butter in a mixer until fluffy. Beat in the vanilla, powdered sugar and enough of the cream until spreadable.
- Pipe or spread the frosting onto the cupcakes and enjoy!
Nutrition
Disclosure: This content has been compensated by Collective Bias, Inc and Quaker. However, all opinions are my own. #QuakerUp #MyOatsCreation #CollectiveBias
Christie - Food Done Light says
Love that you added oatmeal to cupcakes. These sound so delicious
Mallory says
Thanks so much, Christie!
Lynn @ Order in the Kitchen says
Wow these cupcakes look heavenly!
Mallory says
Thanks, Lynn!
Ashley | The Recipe Rebel says
These look so good! And I mean, banana and oatmeal are totally healthy, right?! 🙂
Mallory says
I like the way you think, Ashley. Perfect for breakfast!
Medha @ Whisk & Shout says
I love your cupcake liners and these look amazing! So much yum 🙂
Mallory says
Thanks, Medha!
Kelly - Life Made Sweeter says
These cupcakes are so pretty! Bananas and oatmeal are my favorite! Love the cute liners too!
Kristi @ Inspiration Kitchen says
I love the looks of these cupcakes – and I love the picture of where you find the oats on the shelf! +! 🙂
Melanie @ Carmel Moments says
They turned out beautiful! I be they’re delish too!
Have a beautiful Wednesday!
Amy | Club Narwhal says
These are so lovely! I can’t get over those cute cupcake liners 🙂
David @ Spiced says
I love baking with oats during the holidays, and these cupcakes look absolutely delicious! That cream cheese frosting takes it over-the-top. Thanks for sharing! #client
Amanda says
These sound so delicious and I LOVE those cupcake liners, so cute!!!
Mallory says
Thanks, Amanda!
Amber @ Dessert Now, Dinner Later! says
These look so perfect! Love the PYP cupcake liners!
Mallory says
Thanks, Amber. The liners are so fun!
bev says
Thanks for the tip about freezing ripe bananas-was about to throw out several which had been a giftt-how many can u eat-I couldnt make those oatmeal – banana cupcakes cause I dont have all the ingredients Sound interesting-I usually make banana bread-these will be a nice change.
Jenn says
Beautiful and scrumptious!
Can you advise on the rit tip for piping? I am a novice at that…and seemed to have had some trouble with that…
Mallory says
Hi Jenn, I used a basic round tip with and opening about a centimeter wide. Then I finished spreading the frosting with a regular butter knife. Nothing fancy.
Wendy says
I had only one banana, so I made half a recipe and they turned out great! I made them as breakfast muffins so I omitted the frosting, topped them with some crumb topping instead. they are delicious!
Lisa says
I just made these cupcakes and I couldn’t wait to frost them before I tried one. Then I tried one with frosting haha. Both are great but I think I prefer them without the frosting as sort of a muffin. The oatmeal, to me, makes it perfect for a morning breakfast. I’ll be able to “sell” them to the rest of the family with the frosting though. Love it.