Frosted banana cupcakes

17 April 2012

We all love bananas in the My Darlings house! It's not often that there's a spare banana left in the fruit bowl. But I really wanted to try these cupcakes so I stole a banana and hid it until it went ripe!

These are in my new cupcake recipe book but I've adapted it slightly as the original recipe had icing made with Greek yoghurt.  You put the yoghurt in a double layer of kitchen paper and squeeze the liquid out of it {you have to do this twice!} then add the icing sugar... I didn't fancy all the messing so I used traditional buttercream.

My piping skills are improving but practice makes perfect!

Frosted banana cupcakes

Makes 12
Preparation time 25 minutes
Cooking time 20 minutes

100g lightly salted butter, softened
100g golden caster sugar
2 eggs
125g self raising flour
1/2 teaspoon baking powder
1 ripe banana, mashed

150g unsalted butter, softened
250g icing sugar
1 teaspoon vanilla extract
2 teaspoons hot water

Line a 12 section bun tray with paper cake cases. Put the butter, caster sugar, eggs, flour, and baking powder in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Stir in the mashed banana. Divide between the paper cases.

Bake in a preheated oven, 180C (350F) Gas Mark 4, for 18 minutes or until risen and just firm. Transfer to a wire rack to cool.

Put the unsalted butter and icing sugar in a bowl and beat well with a wooden spoon or hand-held electric whisk until smooth and creamy. Add the vanilla extract and hot water and beat again until smooth.

Pipe or spread the buttercream over the cupcakes and top with sprinkles of your choice. I went for a sprinkle of cocoa powder which looked quite cool!

Recipe taken from this fab cupcake book


  1. Ooh yummy! They look delish! Xxx

    1. Thank you, they were very yummy and didn't last long in the cake tin! x


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