Banana Cupcakes

Banana pancakes with ingredients

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!


    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


    For the cakes:

    1. Preheat oven to 160°c fan-forced
    2. In a mixing bowl, whisk together dry ingredients
    3. In another bowl, combine wet ingredients
    4. On low speed, or with a spatula, gently combine wet and dry ingredients
    5. Pour into patty pans and bake for ~18-20 minutes (until they bounce back slightly when touched)

    For the buttercream:

    1. Using a stand mixer or electric beater, beat butter until it lightens in colour (~2 mins on high)
    2. Add cream cheese and vanilla extract and beat until smooth
    3. Add icing sugar on low speed to combine, then turn up to high and beat until light and smooth

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