Banana & pineapple cupcakes with cream cheese frosting

These cupcakes may not look like much but I can assure you they are delicious! Recipe makes 18 cupcakes. Cook time – 20 minutes.

For the cupcakes

250g self-raising flour

250g caster sugar

1 tsp baking powder

2 tsp ground cinnamon

2 large ripe bananas, peeled and mashed

432g tin of pineapple chunks, drained and finely chopped (I used the nutribullet which worked well)

2 eggs, beaten

1 tsp vanilla extract

175ml sunflower oil

For the frosting

50g butter at room temperature

90g full-fat cream cheese

150g icing sugar, sifted

1 tsp vanilla extract

  • Preheat the oven 180C
  • Line bun trays with 18 cupcake cases
  • Measure the flour, sugar, baking powder and cinnamon into a large bowl and stir together.
  • In a separate bowl, mix together the mashed bananas and chopped pineapple with the beaten eggs, vanilla extract and sunflower oil. Add the banana/pineapple mixture to the dry ingredients and stir with a wooden spoon to combine, taking care not to overmix.
  • Divide the batter evenly between the prepared trays, and bake in the oven for 20 minutes or until golden, well risen and springy to the touch.
  • Place cupcakes on wire cooling racks until completely cooled
  • For the frosting, place the cream cheese in a bowl with the butter, icing sugar and vanilla extract. Beat together with an electric whisk until smooth.
  • Chill the icing for 30 minutes before decorating the cupcakes – I did not have time to do this hence the runny frosting.. don’t be like Lucy!

Enjoy x

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