Now, I’m not big on bananas but even I can’t resist a nibble of these lovely little cupcakes. Well, they are actually more banana bread than cupcake topped with a succulent spicy cream cheese frosting.
They’re not the most glamorously attired cupcakes I have made but they taste good and better to have substance over style than the other way around eh? 🙂
I have only ever made them as mini cupcakes (perhaps because of my slight banana phobia) and this recipe makes about 18 but if you like a bit of banana drama in your life, then this makes about 10-12 big-uns!
192g plain flour
150g caster sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
113g unsalted butter melted (I actually melt it slowly in the microwave being careful not to let it burn)
2 large beaten eggs
1/2tsp pure vanllla extract
About 4 ripe bananas (the original recipe adds one extra banana for decoration but I find using dried banana pieces better, they add a bit of crunch and don’t go all brown and mushy).
- Preheat oven to around 180◦c ( 350◦ f) and line a mini cupcake pan (or a standard one for 12 cupcakes) with cupcake cases.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Make a well in the centre of the mixture and add the eggs, the melted butter, the vanilla and the mashed bananas (don’t mash them to a pulp otherwise you will get more of a puree than nice little pieces of banana dotted around) and stir in.
- Spoon the batter into the cases and in around 20-25 mins time (depending on your oven), either pop one in your mouth warm out of the oven 😉 or if you can wait for them to cool, pipe some silky cream cheese frosting spiced with a touch of cinnamon on top, add a slice of dried banana and/or chocolate chips and sink those teeth in!
Cinnamon Cream cheese frosting
Now, I have tried many different recipes, most of which just turn out far too sloppy so this is the one I use though I’m still on a quest to find perfection. I want white rather than jaundiced (well, it’s a bit yellowy usually isn’t it?), a firm whipped exterior that won’t wilt in the heat … not too much to ask is it? In the meantime, this one will suffice!
175g cream cheese
450g icing sugar,
125g soft unsalted butter
1/4 tsp ground cinnamon (or sometimes I add some grated lemon or orange rind depending on the cake – lemon for blueberry or lemon cupcakes, orange for carrot)
Place all the ingredients in a mixing bowl and beat well until combined and the icing is smooth and pale – this can take several minutes with an electric hand mixer. It must be kept in the fridge where it will last for a good few days (up to a week I have found). I usually find it needs a bit of a mix before use to get it all smooth and silky again.