Saturday, March 20, 2010

Moist Banana Cupcakes with honey Cinnamon Buttercream Frosting

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So dear readers, from my last post I bet you are still wondering what the other half my baking pan was filled with. Well I had used the same Banana Cupcake batter for the Elvis cupcakes for these ones too!

I guess this shows the versatility of the humble nana cake :D

Super Moist Banana Cupcakes
From BB's cooking folder :D


Makes approximately 15-18

1 2/3 cups plain flour
1 tsp baking powder
1/2 tsp bi-carb
1/4 tsp salt
3 medium overripe bananas
1/3 cup full cream milk
125g unsalted butter
1 1/4 cup sugar
2 large eggs
1 tsp vanilla extract

Line a 12 capacity cupcake tray with patty pans and preheat the oven to 180 degrees.

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Mix flour, baking powder, bi-carb, and salt into a bowl, set aside.

In another bowl, mix the bananas, vanilla and milk, set aside.

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In your main mixing bowl, beat butter and sugar until light and fluffy, add in eggs one at a time. Beat until well combined, light and fluffy. Be careful not to overbeat.

Pour in 1/3 of dry ingredients, followed by 1/2 of the wet. Ensure that you end with the last 1/3 of the dry ingredients.

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Add batter into paper lined muffin tin, I like to use the 1/4 measurement cup as this ensures that they are universal in size and pop into the oven!

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Cook for 15-20 Minutes!

When a skewer comes out clean, remove and set aside to cool.

Honey Cinnamon Buttercream Frosting

1 & 1/4 cups icing mixture
60g Unsalted butter, softened
1 Tbs Honey
1/4 teaspoon of Cinnamon
1-2 Teaspoons of milk- if you find that the mixture is too dry

Beat butter, honey and cinnamon until light and fluffy, slowly add sugar. Add milk if mixture is too dry

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  1. They do look very moist inside! And the frosting is so complementary! :)

  2. I made the cupcake toppers with Fondant! Thanks for your sweet comment!
    These cupcakes look sooo yum! And moist!

  3. i'm always looking for banana recipes -- this looks good

  4. These are so pretty and look incredibly moist!