Banana Cupcakes with Brown Sugar Frosting

Before I get started, I’d like to suggest that you check out the original recipes from Joy the Baker. That woman is a baking genius, I swear.

I thought about not posting a recipe here and just linking to her, since my adaptations are only so big, but then I realized that one of the main points of this blog is to healthify (or KWHify), so I just want to make sure that I give credit where credit is due but also do what you came here to see. 🙂

Now. Let me show you the magic that was this baking experiment (in the name of Hanna’s birthday).

So. Freaking. Good.

I will say that this recipe is somewhat more labor-intensive (and dish-heavy!) than I usually work with, but I also feel that the end result is more than worth it. Nobody would guess that these were healthified. They seem too dense to be considered healthy!

Now, they’re not totally healthy… but they’re healthier than they could be! If you’re going to eat a cupcake anyway, this is a good way to go.

Banana Chocolate Chip Cupcakes

makes 2 dozen cupcakes


  • 2 cups whole wheat flour
  • 1 cup almond meal
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/2 cup butter, softened
  • 1/2 cup unsweetened apple sauce
  • 2 1/2 cups light brown sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/2 cup nonfat plain greek yogurt
  • 4 mashed ripe medium bananas
  • 1 cup walnut pieces
  • 1/2 cup semi-sweet chocolate chips


Preheat the oven to 350 degrees

Sift together flour, almond meal, baking soda and salt. Set aside.

Mash the bananas together with the yogurt. Add to flour mixture but do not yet mix.

Cream together butter, brown sugar, and apple sauce. Add vanilla and eggs, one at a time.

Add butter mixture to flour and banana mixtures. Mix together until thoroughly combined.

Fold in nuts and chocolate until just combined.

Distribute evenly in greased muffin tins and bake for 20 minutes.

And we can’t forget the…

Brown Sugar Cream Cheese Frosting

makes more than enough for 2 dozen cupcakes


  • 1 cup butter, softened
  • 8oz 1/3 less fat cream cheese
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 3 cups powdered sugar


Cream butter and cream cheese with an electric mixer. Add brown sugar and vanilla extract and beat again. Using mixer at a slow speed, add powdered sugar one cup at a time.

Let the cupcakes cool and frost liberally.

They’ll be a hit!



Filed under Blog Posts, Recipes

2 responses to “Banana Cupcakes with Brown Sugar Frosting

  1. Shane H

    Cannot WAIT to try!

  2. Audrey

    I’m so excited to try a gluten-free version of these! The frosting was AMAZING so I can just imagine the rest…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s