Superbly moist banana cupcakes with slightly zingy lemon cream cheese frosting… you will not catch me refusing one, or a couple even…
This is my mother’s banana cake recipe and I use it all the time. The only thing that is different to her recipe is the cinnamon and mixed spice that I’ve added. I love cinnamon, nutmeg, ground cloves, ground ginger, mixed spice, even a bit of ground cardamom (yes, cardamom, you didn’t expect that did you?). They just lift some recipes to another level of happiness.
Banana cup cakes are one of those things that can be made because you have some bananas that are past their best and rather than waste them… make cake! And banana… I mean these have fruit in them so they’re kinda healthy right? They’re great for lunch boxes or after school snacks and maybe a sneaky after dinner treat.
I also love this recipe for Banana Layer Cake.. you will see that in a post very soon… Layers of moist banana cake, buttercream or cream cheese frosting and salted caramel (recipe also coming soon – so much sugar, so little time..) drizzled generously over the top. You will love my salted caramel recipe and it will become a staple in your fridge as it is in mine… it really is ridiculously good and addictive (in the best way possible).
This baking tip is about the frosting. After several (understatement) failures, I finally found piping nozzles, couplers (that’s a real word, I googled it) and bags that actually work, don’t bust and make an awful mess everywhere and don’t make me want to throw the whole batch of cup cakes across the lawn (listen… seriously..).
Banana Cupcakes with Cream Cheese Frosting
- 1 quantity of Cream Cheese Frosting– 125g / 4.4oz softened unsalted butter
- 1/2 cup dark brown sugar (or brown sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda or baking soda
- 1/2 cup milk
- 3 – 4 very ripe bananas, mashed roughly
- 2 cups Self Raising flour
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Preheat the oven to 180°C or 350°F. Place cupcake cases into cupcake tins.
Pour milk into a jug and add the baking soda to dissolve. Add the spices to the flours and mix together.
Beat the butter and sugar until nice and pale and fluffy. Beat in eggs one at a time, beating a little after each egg.
Add the vanilla and milk to the bananas and stir a little. Add the bananas, spices and flours to the butter mixture, beating very gently until just combined.
Spoon into the cupcake cases. The cases should be around 2/3 full so that there is room for them to rise, but not spill over the cases.
Bake for 20 minutes or until a skewer inserted into the cupcake comes out with moist crumbs.
Make the Cream Cheese Frosting, add 1/4 tablespoons of lemon juice an extra 1/4 cup of icing sugar and beat until well combined. Pipe onto cupcakes. Happy eating peeps!