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Banana Cupcakes

  • 15 minutes
  • 25 minutes
  • Makes 12
Banana Cupcakes

Perfect for anytime. The icing is not a particulary sweet version but it is luscious.


  • 125 grams butter, softened
  • ½ cup icing sugar, caster is best
  • 2 eggs, lightly beaten
  • 2 medium-sized bananas, well mashed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ cups flour, sifted

Cream Cheese Icing

  • 125 grams cream cheese
  • 2 tablespoons icing sugar
  • grated rind ½ lemon, optional


  1. Preheat the oven to 170ºC and place the oven rack in the centre of the oven. Line a standard muffin with 12 paper cupcake cases.
  2. Beat the butter and sugar together until light and well-creamed. Add some of the beaten eggs, a little at a time, until they are all incorporated and the creamed mixture is very pale in colour and light in texture.
  3. Stir the bananas, baking powder and baking soda together and stir well until the mixture is frothy. You need to dissolve the baking soda, and adding it here to the bananas is the easiest way.
  4. Beat the bananas into the creamed mixture. Do not panic if it begins to look separated or curdled. Fold in the sifted flour.
  5. Divide the mixture evenly among the paper cupcake cases.
  6. Bake in the preheated oven for 20-25 minutes or until well-risen and lightly golden. Transfer to a cake rack to cool and decorate with the cream cheese icing and garnish with sprinkles if wished.

Cream Cheese Icing

  1. Beat the cream cheese and icing sugar together until the icing sugar has dissolved and the mixture is light and creamy. Beat in the lemon rind if using.

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