Banana Cupcakes with Cream Cheese Frosting

Next up in the Bake Book, it’s Jessica from the mouth-wateringly good blog What Jessica Baked Next. Now, if you’re looking for a sweet treat to make a big impression – these banana beauties are a must-bake. Jessica says they’re “sticky, buttery, moist and with a gorgeous banana flavour in each and every bite!” What’s more, they’re great to make when you have leftover over-ripe bananas in your fruit bowl.

How to make Jessica’s banana cupcakes with cream cheese frosting:

Ingredients:
For the banana cupcake batter
120g (1/2 cup) unsalted butter, softened
200g (1 cup) granulated or caster sugar
2 free-range eggs, at room temperature
120g (1/2 cup) sour cream (Greek yogurt or buttermilk can be used instead)
2 medium ripe bananas, mashed
180g (1 1/2 cups) plain flour (all-purpose flour)
1 tsp bicarbonate of soda (baking soda)
1/2 tsp ground cinnamon
pinch of salt
1/2 tsp pure vanilla extract or vanilla bean paste

For the cream cheese frosting:
60g (1/2 stick) unsalted butter, softened
200g (1 3/4 cups) icing sugar, sifted
1 tsp pure vanilla extract or vanilla bean paste
400g (14 oz) cream cheese, softened
Banana slices
Fudge cubes or chopped nuts or chocolate chips, to decorate
Method:
To make the cupcakes:

  1. Preheat the oven to 350°F/180°C/160°C Fan/Gas Mark 4. Line a 12-hole cupcake tin with paper liners.
  2. Put the softened butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream on a medium speed until pale and fluffy.
  3. Add the eggs one by one, making sure each egg is incorporated before you add the next.
  4. Add the sour cream and mashed banana and mix again until combined.
  5. In a small bowl, mix together the sifted flour, baking soda, cinnamon and salt. Add to the mixer and mix on a medium speed for 1-2 minutes.
  6. Take an ice cream scoop and distribute the cupcake batter between the paper liners. Make sure you fill it two-thirds of the way up.
  7. Bake in the oven for 18-22 minutes, or until a cake tester comes out completely clean of any uncooked batter.
  8. Once cooked through, remove the cupcakes from the oven and allow them to cool in the tins for ten minutes, then remove and leave to cool on a wire rack.

To make the cream cheese frosting:

  1. Add the softened butter to the bowl of a stand mixer, and cream on medium speed for about 2 minutes to soften.
  2. Add the icing sugar and vanilla and – starting on a low speed – mix to combine.
  3. Continue to cream for five minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.
  4. Once creamed, add the softened cream cheese. Turn the mixer up and beat on high speed for approximately 2-3 minutes or until the frosting is thick, smooth and creamy.
  5. Once ready, fit a piping bag with your favourite nozzle. Fill the bag with the frosting. Pipe onto each cupcake or simply spread two tablespoons of the frosting on each cupcake, if preferred.
  6. Finish with a banana slice, add some chocolate chips and enjoy!

Want to see more photos of these delicious cupcakes (and many more tasty bakes besides)? Visit Jessica’s blog, What Jessica Baked Next – we’ll see you there!

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