Back with some baking! My banana cupcakes with cream cheese buttercream. Save this for later to make and devour for yourself/friends/family. Makes 14 and my husband only usually gets 1, they’re that good!
Banana Cupcakes
Ingredients
For the cakes:
- 165g caster sugar
- 240g SR flour
- ½ tsp bicarb soda
- ½ cup chopped walnuts
- ½ tsp salt
- 125g melted butter, cooled
- 1 tsp vanilla bean paste
- 2 eggs
- 1⅔ cups mashed overripe banana (about 4 bananas)
- 2 tbsp milk
For the cream cheese buttercream:
- 50g unsalted butter, room temperature
- 250g cream cheese, room temperature
- ½ tsp vanilla bean paste
- 300g icing sugar
Makes 14 cupcakes
Method
For the cakes:
- Preheat oven to 160°c fan-forced
- In a mixing bowl, whisk together dry ingredients
- In another bowl, combine wet ingredients
- On low speed, or with a spatula, gently combine wet and dry ingredients
- Pour into patty pans and bake for ~18-20 minutes (until they bounce back slightly when touched)
For the buttercream:
- Using a stand mixer or electric beater, beat butter until it lightens in colour (~2 mins on high)
- Add cream cheese and vanilla extract and beat until smooth
- Add icing sugar on low speed to combine, then turn up to high and beat until light and smooth