Banana & Cinnamon Cupcakes (with Cream Cheese Icing)

These are my favourite cupcakes, they are such a lovely texture, and the cream cheese icing compliments the flavours perfectly.
I like adding a sprinkle of sugar and cinnamon to the top of the cupcakes before putting them in the oven, this is optional, but it gives them a bit of a crunch and reminds me of cinnamon doughnuts! So try them for yourself 😀
(adapted from Taste)
Makes: 12 cupcakes.

Ingredients (cupcakes): 
– 2 ripe bananas, mashed
– 125g of melted butter
– 2 eggs, lightly beaten
– 1 teaspoon of vanilla
– 2 cups of self-raising flour
– ½ cup of caster sugar
– ¼ brown sugar (plus extra for sprinkling)
– 1 teaspoon of cinnamon
– ¼ milk
– 2 eggs, lightly beaten

Ingredients (icing):
-3 ½ cups of icing sugar
-105g of cream cheese
-30g of butter
-1 teaspoon of vanilla

Method (cupcakes):
1. Preheat oven to 200℃, prepare a muffin tray with patty pans.
2. Melt butter in a microwave for about 30 seconds, set aside to cool.
3. Sift flour and cinnamon together in a large bowl. Stir in sugars.
4. Add the milk to the butter to ensure it’s mostly cooled.
5. Add the milk, butter, vanilla, and eggs to the flour mixture, combine.
6. Add in banana, combine well.
7. Spoon a little less than a ⅓ cup of the mixture into each patty pan, to make 12 generous sized cupcakes in total.
8. Sprinkle a little brown sugar and cinnamon on top of each cupcake.
9. Bake for 12 minutes, or until the cupcakes are lightly golden, and a skewer comes out clean.
10. Let cupcakes cool.

Method (icing):
1. Beat cream cheese, butter, and vanilla together in a medium bowl.
2. Add icing sugar. Stir with a large spoon to mix in the icing, and prevent a mess (I’ve learnt the hard way making icings, many times!). Continue to beat with beaters until the icing is the consistency of whipped cream.
3. Smooth a teaspoon over each cooled cupcakes.


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