Banana cupcakes with cream cheese frosting
Banana cupcakes with tangy-sweet lime cream cheese frosting, a classic, delicious treat.
Ingredients
butter
250 g / 9 oz / 1 cup plus 2 tbsp
caster sugar
225 g / 8 oz / 1 cup
free-range eggs
2 large
bananas (ripe, mashed)
3 large
self-raising flour
375 g / 13 oz / 3 1/4 cups
milk
75 ml / 2 1/2 fl oz
lime zest
grated zest of 1
lime juice
1 tsp
dried banana chips (to decorate (optional))
icing sugar
250 g / 9 oz / 4 cups
cream cheese
125 g / 4 1/2 oz / generous 1/2 cup
lime zest and juice (grated)
of 1 lime
Instructions
1
Step 1
Preheat the oven to 180°C/350°F/Gas mark 4. Line a 12-hole muffin tin (pan) with cupcake cases (baking cups).
2
Step 2
Whisk the butter and sugar together until really pale and fluffy. Add the eggs and continue to whisk. The mixture will curdle at this stage - I've never known it not to. Don't worry about it. Add the bananas and then sift the flour on top, and fold it in. Add the milk and lime zest and juice, and fold again until everything is incorporated.
3
Step 3
Bake in the oven for 20-25 minutes until firm on top and golden brown.
4
Step 4
While the cupcakes are in the oven, make the frosting. Sift the icing sugar over the cream cheese and beat well. Add the zest and the juice, if needed, but don't let the frosting get too runny.
5
Step 5
Once the cupcakes have cooled, smother them with the frosting and top with a dried banana chip, if using.
