Banana Cupcakes with Cream Cheese Frosting
This simple Banana Cupcake recipe has a smooth cream cheese frosting swirled on top. The recipe gives moist banana cupcakes perfect with a cup of tea or snack.
I often find myself leaving bunches of bananas to over-ripen because then I have an excuse to bake anything with mashed bananas in it. This simple Banana Cupcake recipe has a smooth cream cheese frosting swirled on top. The recipe gives moist banana cupcakes perfect with a cup of tea or snack.
BANANA CUPCAKES WITH CREAM CHEESE FROSTING
Makes 12 cupcakes Difficulty: Easy
12 hole muffin tray
Piping bag and nozzle (optional)
125g (4.4 oz) Unsalted Butter, softened to room temperature
150g (5.3 oz) Caster Sugar
1 teaspoon Vanilla Extract
2 large eggs, lightly beaten, at room temperature
150g (5.3 oz) Plain Flour
150g (5.3 oz) Self Raising Flour
1/4 teaspoon Bicarbonate Soda
1 teaspoon Cinnamon powder
2 large ripe bananas, mashed to make 1 cup
125g (4.4 oz) Sour Cream
Cream Cheese Frosting
300g (10.6 oz) Icing Sugar Mixture
125g (4.4 oz) Cream Cheese, cold. Cubed.
50g (1.8 oz) Unsalted Butter, softened to room temperature
Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line a 12 hole muffin tray with patty cases.
Add the softened butter, sugar and vanilla to the bowl of an electric mixer. Cream together on medium speed until the batter is thick, pale and fluffy.
With the beaters on, add in the eggs in two batches. Beat well after each.
In a large bowl add the plain flour, self-raising flour, bicarbonate soda, and cinnamon powder. Stir together until well combined.
In a small bowl add the sour cream and banana. Stir until well combined.
Add half the bowl of dry ingredients and half the bowl of wet ingredients into the creamed butter mixture. Fold in gently until combined. Add the remaining dry and wet ingredients and mix until evenly combined.
Drop an ice cream scoop full of batter into each cupcake hole. You might have some leftover batter but that’s ok. If you over fill, the cupcakes won’t be flat.
Check the oven has reached the correct temperature. Place the tray on the middle rack of the oven. Bake for 15-20 minutes. The cupcakes are a light golden colour when done. A skewer inserted into the middle should come out clean and the top should spring back when lightly touched.
Remove cupcakes to a wire rack to cool completely.
Meanwhile, make the cream cheese frosting. Place the softened butter and sifted icing sugar into the bowl of an electric mixer. Beat together on low then medium speed. The mixture will look dry like breadcrumbs. With the beaters on low, add cubes of cream cheese every few seconds. When all the cream cheese is added, turn up the speed to medium and whip the frosting until it’s thick and fluffy. This can take about 5 minutes with an electric mixer.
When the cupcakes are cool, frost the tops with the cream cheese frosting. You can pipe on a pattern, or spread on a dollop of frosting with a knife.
- The creamed butter and egg mixture might look curdled. That’s ok.
- Don’t overmix the dry and wet ingredients otherwise the cupcakes can be tough.
- The frosting looks dense at first, but it will change texture and become fluffy as it’s beaten. Be careful not to over beat the frosting or it gets too runny.
- Keep the cupcakes in an airtight container at room temperature for 2 days.
Recipe adapted from The Little Book of Cupcakes and Cookies. Frosting adapted from The Hummingbird Bakery Cookbook.