Sometimes a girl just needs a cupcake . . . and to show a manky over ripe banana whose boss!

This recipe is total win win 🙂

These banana cupcakes are incredible. So moist and just subtly sweet. I think its the sweet, delicious, caramel flavoured goodness thanks to mr brown sugar combined with the slightly tart tangy of mr greek yoghurt that makes them so magical.

These cupcakes could totally be a breakfast muffin, just leave off the frosting . . . or even with the frosting . . . I’m so ok with cupcakes for breakfast . . . especially when the batter is make up of banana, egg and greek yoghurt. Its practically a health food 🙂

There’s nothing more I need to say really, these delicious little babies speak for themselves

Make them, eat them and make your belly happy 🙂

Banana Cupcakes with Cream Cheese Frosting
Makes 12 standard size cupcakes

Ingredients –

1/4 cup butter, softened to room temperature
1/3 cup brown sugar
1 egg
1/4 cup plain greek yoghurt (I use Chobani 0%)
1 medium over rip banana
3/4 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt flakes

For the frosting –

1/4 cup whipped cream cheese, at room temperature (I use philadelphia extra light)
1 teaspoon vanilla extract
1/4 cup powdered sugar
4 tablespoons whipped cream/dream whip

Method –

Preheat oven to 1775’C (350’F)

In a medium size bowl place butter

and sugar then beat until light and fluffy.

Add yoghurt,

vanilla,

egg

and banana and beat until just combined.

Sift over flour, cinnamon, baking powder, baking soda and salt and beat until just combined.

Line a cupcake tray with paper cases and bake for 15-12 mins

or until golden and the tops spring back when lightly pressed, or a toothpick comes out with just a few moist crumbs attached when inserted into the centre.

Allow to cool in the pan for 5 mins and then transfer to a wire rack to cool completely.

While your cupcakes are cooling you can go ahead and whip up your frosting –

Place cream cheese in a medium bowl and whisk for a minute or 2.

Add powdered/icing sugar and vanilla and whisk to combine.

Add the whipped cream and carefully and gently fold into the cream cheese mix until just combined.

Try not to eat the entire bowl of frosting with a spoon before you have frosted at least one of your cupcakes.

This will be seriously difficult.

No lie!

Once your sure your cupcakes are completely cooled go ahead and frost them however you prefer, with a knife, spatular, piping bag, ziplock bag, spoon . . . whatever works baby 🙂

Adorn each delicious cupcake with some sparkling sprinkles if your little heart desires.

Mine totally does . . . I ♥ sprinkles . . . and cupcakes . . . big time!

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Printable Version –

Banana Cupcakes with Cream Cheese Frosting
Makes 12 standard size cupcakes

Ingredients –

1/4 cup butter, softened to room temperature
1/3 cup brown sugar
1 egg
1/4 cup plain greek yoghurt (I use Chobani 0%)
1 medium over rip banana
3/4 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt flakes

For the frosting –

1/4 cup whipped cream cheese, at room temperature (I use philadelphia extra light)
1 teaspoon vanilla extract
1/4 cup powdered sugar
4 tablespoons whipped cream/dream whip

Method –

Preheat oven to 1775’C (350’F)

In a medium size bowl place butter and sugar then beat until light and fluffy.

Add yoghurt, vanilla, egg and banana and beat until just combined.

Sift over flour, cinnamon, baking powder, baking soda and salt and beat until just combined.

Line a cupcake tray with paper cases and bake for 15-12 mins or until golden and the tops spring back when lightly pressed, or a toothpick comes out with just a few moist crumbs attached when inserted into the centre.

Allow to cool in the pan for 5 mins and then transfer to a wire rack to cool completely.

While your cupcakes are cooling you can go ahead and whip up your frosting –

Place cream cheese in a medium bowl and whisk for a minute or 2.

Add powdered/icing sugar and vanilla and which to combine.

Add the whipped cream and carefully and gently fold into the cream cheese mix until just combined.

Try not to eat the entire bowl of frosting with a spoon before you have frosted at least one of your cupcakes.

This will be seriously difficult.

No lie!

Once your sure your cupcakes are completely cooled go ahead and frost them however you prefer, with a knife, spatular, piping bag, ziplock bag, spoon . . . whatever works baby 🙂

Adorn each delicious cupcake with some sparkling sprinkles if your little heart desires.

Mine totally does . . . I ♥ sprinkles . . . and cupcakes . . . big time!

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Nutritional Info (approx per cupcake with frosting) obtained using fatsecret.com –

Cal – 97
Fat – 2g
Carbs – 14g
Protein – 3g
Fiber –  0.3g

Nutritional Info (approx per serve – cupcake only) obtained using fatsecret.com –

Cal – 77
Fat – 1.2g
Carbs – 12.8g
Protein – 2.3g
Fiber –  0.3g

Nutritional Info (approx per serve frosting only) obtained using fatsecret.com –

Cal – 20
Fat – 0g
Carbs – 1g
Protein – 1g
Fiber –  0g