spicy ‘n’ mini Banana cupcakes (dairy-free)


This is spicy and pretty mini banana mouthful with pistachio cream cheese frosting.

You’ll need:

  • 115 g Sunflower spread (dairy-free)
  • 150 g light brown sugar
  • 3 large eggs, room temperature
  • 3 mashed bananas
  • 2 teaspoons vanilla extract
  • 250 g self raising flour
  • 1 teaspoon baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1/4 tsp gound cloves
  • 1 teaspoon salt
  • 120 ml alpro soya single cream plus 1tbsp lemon juice (left to rest for 5 mins)

Cream Cheese Pistachio Frosting

  • 200 g Tofutti cream cheese at room temperature
  • 50 g  Sunflower spread (dairy-free)
  • 200 g grams icing sugar
  • 100 g roasted unsalted pistachio nuts (chopped roughly in a food processor)
  • Freeze dried strawberries, heart shaped sugar and red sugar decorations to sprinkle on top, optional

To make:

  • Preheat oven to 180 degrees.  Line 5 12-bun mini muffin pans with 30 mini cupcake liners. Set aside.
  • In a large bowl, beat the butter, and sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the mashed bananas and vanilla, and mix thoroughly.
  • Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
  • Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring GENTLY with the whisk after each addition.
  • Add the cream and stir until combined.  The batter might be lumpy but breathe, don’t fret.
  • Spoon the batter evenly into the cupcake liners.
  • Bake each batch for 10 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
  • Allow to cool completely before frosting.

Make the frosting.

  • In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed for 1 minute.  Set to low speed and slowly add the icing sugar. Switch to medium speed and beat for 2 minutes until combined and creamy.
  • Add the pistachios and beat ever so gently until combines
  • Put the frosting in your favourite pipping bag and way you go!!
  • Decorate with the strawberries and sugars as you like and serve.


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About the Author: foodie

Yoga Teacher & Great Baker