Banana Cupcakes

These Banana Cupcakes are easy to make, and the kids will love them.  Hmmm, I wonder if it was the Reindeer on top or the fact that they looked and tasted so delicious that made them go so quickly?

This is another one of our old recipes.  It’s a recipe we used in Patisserie when I was training, it’s soft, full of flavour and it lasts and lasts.  Great for freezing too – think kids lunches, guests dropping in etc.

Banana Cupcakes – Thermomix method

5 from 1 vote

5 stars tells us you love the recipe

becs-table.com.au

An easy Banana cupcake recipe. We love these soft flavourful treats. They freeze well for kids lunches and unexpected guests.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Difficulty Easy

Course Afternoon Tea, Lunch Box Treat, Snack

Cuisine British

Servings 21

Method Thermomix

Cook ModePrevent your screen from going dark

Equipment

• Thermomix

Ingredients

  

1x2x3x

For the cupcakes

• 320 g Sugar
• 85 ml Oil
• 3 # x 55 gm Eggs
• 320 g Bananas
• 170 ml Milk
• 330 g Plain flour
• 15 g Bicarbonate of soda or 3 tsp

Ingredients for the Cream Cheese Icing

• 250 g cream cheese
• 60 g icing sugar more if you want your icing firmer
• 1 Juice and zest of lemon optional

Instructions

 

For the Cupcakes

• Line your cupcake tins (this makes around 20 -21) Turn your oven on to 160°c fan.
• Weigh the flour and bicarb into the TM bowl, with the MC in place, sift on speed 6 / 3 seconds then set aside.
• Set a small jug or bowl on top of your TM bowl and weigh in the milk and oil then set it aside.
• Weigh the sugar, chopped banana and eggs into the TM bowl and with the MC in place chop the banana on speed 5/20 seconds. Insert the butterfly and now beat on speed 3.5 / 60 seconds
• When the time is up, set the speed back to 3.5 and start to drizzle the oil/milk mix through the hole in the lid until combined and becomes thick and light in colour.
• Add the sifted flour/bicarb mix and mix on speed 3/ 5 seconds to combine well. Scrape down the sides and repeat if you need to.
• Pour the batter into the cupcake liners up to the 1/2 way mark for flat and reduce your oven temp by 20°c or 3/4 fill if you want them like the ones in the picture.
• Bake at 160°c until it springs back – approx 25 minutes, this will depend on your oven.

For the Cream Cheese Icing

• Add the cream cheese to the TM bowl and beat for 5 seconds/speed 4
• Add the icing sugar and lemon zest, then squeeze in 1/2 the lemon uice and mix again for 5 seconds / speed 4. Remember the warmer the mix gets, the softer it will be. Add more lemon juice if needed.

Banana Cupcakes – Conventional method

5 from 2 votes

5 stars tells us you love the recipe

becs-table.com.au

Easy Banana cupcake recipe. We love these soft flavourful treats. They freeze well for kids lunches and unexpected guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Difficulty Easy

Course Afternoon Tea, Lunch Box Treat, Snack

Cuisine British

Servings 21

Method Conventional

Cook ModePrevent your screen from going dark

Equipment

• Stand mixer

Ingredients

  

1x2x3x

For The Cupcakes

• 330 g Plain flour
• 15 g Bicarbonate of soda or 3 tsp
• 320 g Sugar
• 85 ml Oil
• 3 # x 55 gm Eggs
• 320 g Bananas
• 170 ml Milk

For The Cream Cheese Icing

• 250 g cream cheese
• 60 g icing sugar more if you want your icing firmer
• 1 Juice and zest of lemon optional

Instructions

 

For the Cupcakes

• Line your cupcake tins (this makes around 20 -21) and pop the oven on to 160°c.
• Sift the flour and bicarbonate of soda together into a bowl and set aside.
• Using a whisk attachment if you have one or beaters with a handheld mixer
• Add the sugar, chopped banana and eggs to the mixing bowl and beat until thick and it becomes very light in colour.
• When the mix has thickened Slowly add the oil and milk in a steady stream, similar to making a mayo.
• Add the sifted flour/bicarb mix and mix in well with a whisk or beaters
• Pour the batter into the cupcake liners up to the 1/2 way mark for flat and reduce your oven temp by 20°c or 3/4 fill if you want them like the ones in the picture.
• Bake at 160°c until it springs back – approx 1 hour
• Top with cream cheese icing and whatever decoration you like

For the Cream Cheese Icing

• Using a paddle or beaters with a handheld mixer, cream all ingredients together until light and smooth
• Add juice to the mix to achieve the desired consistency. Remember the warmer the mix gets, the softer it will be.

Recipe tips

• Use ripe bananas.  The riper they are, the more flavour they’ll have.
• The oil in this recipe replaces butter.  Oil has softer and better keeping qualities than butter, but you can swap it out if you wish.
• I use sunflower or mild flavoured olive oil for my cakes.
• If you want flatter cupcakes, use 10 g of bicarb rather than 15 g and drop the oven temp to 150°c.  I prefer these domed; I’d instead put less icing and more cupcake.  After all, this recipe really does taste great.
• When making cream cheese icing you either need to have the cream cheese at room temperature or have beaten it till its smooth and creamy before you add your icing.
• Sift your icing sugar before you start making the topping if it lumps it.  It’s awfully hard to get them out once you’ve mixed them up with the cream cheese.
• Lemon juice and zest are optional; if you don’t want the lemon flavour, you can use any liquid in its place.  If you want something that won’t give any extra taste, use milk.
• Remember the more you beat your icing, the warmer it will become.  This makes it hard to know if it will be firm on your cake once it’s popped back in the fridge.  So don’t dilly dally, (where the hell did that come from) and get it made quickly, especially on hot days.

Want to know more?

Are you thinking of Christmas?   Have a look at this recipe for gingerbread cake – it’s delicious.