“Normally I am a great believer in the segregation of fruit from the desert menu, as taking one average thing and putting it with a great thing generally equals something that is only just above average. This cupcake however defied my expectations and was quite a tasty little treat and since it contains fruit it’s healthy right………..?” – The Big J
This week has been a terrible week for banana consumption in our house. Normally those little fellas are gobbles up as soon as they’re yellow enough to be eaten. But not this week.
As a result, I have a growing collection of blackening bananas. Perfect time to visit my old favourite – the Banana Cupcake recipe.
And what would a Banana Cupcake be if it wasn’t smothered in cream cheese frosting?
Well, a hell of a lot healthier for one. But also no where near as delicious as this beauty is. You will find the frosting proportions to be generous (outright excessive but we love that stuff piled high) so feel free to halve the frosting ingredients.
Preheat oven to 175ºc and prepare a cupcake pan with liners. You can grease the liners if you want – I normally give mine a light spray with cooking oil.
In a large mixing bowl, beat butter with an electric mixer until light and fluffy. Add the brown sugar and beat for an additional minute or two. Continuing to beat, add the eggs one at a time, then the vanilla essence and mix until the mixture is nice and smooth.
Add the plain flour and baking soda, mix, then add 1/2 of the buttermilk. Add a cup of the self-raising flour, mix, then add the remaining buttermilk. Add the remaining flour and beat until the mixture is silky smooth.
You can either mash the bananas first, or if your’s are as ripe as mine were, just peel them and throw them in chunks into the mixture before beating again.
Fill each cupcake liner about 3/4 full with batter then place in the over for 15 to 17 minutes. When cooked, the cupcakes should be a beautiful golden colour and a skewer inserted will come out clean.
I recommend icing with Lemon Cream Cheese Frosting. Due to the cream cheese icing, I store our cupcakes in the fridge (they freeze well too) and let them come to room temperature before eating (otherwise they are hard and not quite so delicious). Cupcakes can be iced and frozen too, if like us, 18 is just too many to have hanging around, pressuring you into eating them before they go stale.
Cream Cheese Icing
In a medium mixing bowl, beat butter and cream cheese together with an electric beater until light and fluffy. Add the juice and rind and give a quick mix to combine.
Beat in the icing sugar, one cup at a time, mixing between each addition to ensure well combined.
Generously spread over the top of each cupcake. If you feel like it, why not grate the remaining lemon rind over the top of your iced cupcakes?
To make a plain version, simply swap the lemon ingredients for 1 1/2 tsp vanilla extract.
I recently made a batch with 1/2 cup maple syrup in lieu of the brown sugar.
Sometimes I will also use 3 bananas – just depends what is on hand in the kitchen.