Banana & Cream Cheese Cupcakes

It’s an overcast, chilly Sunday afternoon on the South Coast of KZN. That has never stopped me from making, baking or cooking in my kitchen. In fact I grab the opportunity on these cooler days to get stuck in and whip up another Debby Dash creation.

The cupcakes are a little heavier than normal, not too much though from the average cupcake due to the mashed banana in the recipe. The cream cheese is always my favourite on a cupcake taking it to a ‘zoosh’ level.

I cream the butter and cheese well together before I gradually add the icing sugar. Then whip it for at least a minute on high on my blender to remove any lumps and as always (again) to make the icing fluffy. Vanilla extract is a must in my kitchen like lemon and salt. So keep an extra bottle handy just in case you run out. Let’s bake..


½ cup soft butter

2 eggs

½ cup castor sugar

1 tsp vanilla extract

1 cup self raising flour

½ cup flour

¼ tsp baking powder

¼ tsp salt

40ml milk

2 mashed bananas, must be ripe


Heat your  oven 180° C. Prepare a 12 cupcake pan with paper cups.

Mix the sugar and eggs together till fluffy and pale. Add the butter and the vanilla extract, mix well.

Sieve together the flours, baking powder and salt and gradually add to the mixture. Add the mashed banana and mix well together.

Slowly add the milk. Remember to wipe down the sides of the bowl and the base and mix back into the dough. These are those sticky bits that we need to do manually.

Spoon the cupcake cups ¾ full.

Bake for 20 minutes.

Remove and immediately take out of the cupcake tin and leave to cool.

Cream Cheese Icing

¾ cup soft butter

½ cup cream cheese

3 cups icing sugar

1 tsp vanilla extract


Mix the butter and cream cheese together. Add the vanilla.

Slowly add the icing sugar till you have a creamy consistency. If it’s a little stiff, add 1 tablespoon milk to get the soft texture, not runny required to ice the cupcakes.

Decorate as desired.








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