Soft, fragrant, and effortlessly homey – these banana and vanilla cupcakes are the kind of bake that fills the kitchen with warmth. Each tender crumb carries the sweetness of ripe bananas and the comfort of classic vanilla, making them irresistibly moist and nostalgic.
Crowned with a swirl of vibrant blueberry icing, they get a naturally purple pop that’s as beautiful as it is delicious. Simple, joyful, and perfect for sharing, these cupcakes bring a little colour and kindness to any moment.
Banana and vanilla cupcakes with blueberry icing
Ingredients
Cupcakes
- 4 large eggs
- 400g (2 cups) sugar
- 300g (2,5 cups) cake flour, sifted
- 170ml (2/3 cup) oil
- 250ml (1 cup) milk
- 15ml (1 tbsp) baking powder, sifted
- 15ml (1 tbsp) vanilla extract
- 3 bananas, mashed
- seeds of ½ vanilla pod
Icing
- 125g butter, soft
- 260g (2 cups) icing sugar
- 30ml (2 tbsp) milk
- 15ml (1 tbsp) vanilla extract
- 125ml (½ cup) blueberries, crushed (fresh or frozen)
- fresh mint, to serve
- banana chips, to serve
Instructions
Preheat the oven to 180ºC.
For the cupcakes, beat the eggs and sugar until pale and fluffy. Add the rest of the ingredients and beat for 2 minutes. Pour into paper cupcake holders and bake for 15 – 20 minutes.
For the icing, cream the butter and sugar together until pale and creamy. Whisk in the milk and vanilla. Add the crushed berries and gently blend with a hand-held mixer.
Ice the cakes with a piping bag and top with the mint and banana chips.
