These sweet little banana cupcakes make a great snack for the kids after a busy day, or for popping into their lunchboxes as a treat. They can even with the help with the baking of this easy cupcake recipe – weighing out the ingredients and spooning into the paper cases.
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases.
- Add the butter and sugar to a large bowl and beat together with an electric whisk for 2-3 mins until light and fluffy. Peel the bananas and add to the bowl in rough chunks along with the eggs. Beat again until everything is well combined and creamy.
- Sieve together the flour, baking powder and ground spices into another bowl. Add to the banana mixture and gently mix to combine.
- Divide the mixture between the paper cases and smooth the tops before adding a banana slice to each. Bake for 20-25 mins until golden and springy to the touch. Cool in the tin for 10 mins before transferring to a wire rack to cool completely. The cakes will keep for up to 3 days in an airtight container.
Tip: For a change, try using coconut oil instead of the butter and adding 50g desiccated coconut along with the flour. This also makes the cupcakes dairy-free.
Freezing and defrosting guidelines
The cooked and cooled cupcakes can be frozen. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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