National Cupcake Week: Banana Cupcake with a Strawberry Buttercream

Banana Cupcakes


  • 3 very ripe bananas
  • 63ml vegetable oil
  • 58g  butter, softened, plus extra for greasing
  • 168g caster sugar
  • 2 free-range eggs
  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt

Preparation method

  1. Pre-heat the oven to 200C/400F/Gas 6. Line a cupcake tin with cupcake cases.
  2. Mash the bananas and vegetable oil together in a bowl and set aside.
  3. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.
  4. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.
  5. Spoon the cake mixture into the cupcake tins and bake in the oven for an 45 minutes, or until risen and golden-brown. Check after 20 minutes and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil.
  6. Remove the cupcakes from the tin and allow to cool. Then make the Strawberry Buttercream Icing.

Strawberry Buttercream Icing

Recipe from Here


  • 140g butter, softened
  • 280g  icing sugar
  • 1-2 tbsp milk
  • few drops strawberry essence colouring

Preparation method

  1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
  2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
  3. Stir in the food colouring until well combined.
  4. Then spoon or pipe the icing onto the cupcakes and finished with a fresh strawberry.

Adeola x


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