CAKES - Cupcakes/Muffins

Banana Cupckae with Cream Cheese Frosting

July 17, 2017 | Recipe by Bake with Paws




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This is one of my favourite chiffon cake recipes. I baked these fluffy and soft banana chiffon cupcakes for my mother-in-law’s birthday. The original recipe was baked in tube pan. However, the tube pan shape would not have been appropriate for a birthday cake. So, I decided to make cupcakes instead.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Banana Cupcake with Cream Cheese Frosting


Yield: 15 Cupcakes (50mm x 39 mm cupcake case)

Adapted from: Blessed Homemaker

INGREDIENTS

Banana Chiffon Cupcake:

5 egg yolks
40g castor sugar
1/4 tsp salt
2 tbsp of olive oil
180g mashed bananas

120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda
*Sift twice

5 egg whites
40g castor sugar
1 tablespoon lemon juice or 1/4 tsp cream of tartar

Cream Cheese Frosting:

114g cream cheese, softened
¼ cup (57g) butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Purple food colouring
Blueberries for decorating


METHOD
  1. In a bowl, using hand whisk, whisk egg yolks and sugar till sugar dissolves. Add oil and salt, whisk and add mashed bananas. Fold in sifted flour and mix well. Set aside.
  2. Beat egg whites and lemon juice or cream of tartar with an electric mixer till soft peaks. Add in 40g sugar gradually and beat till stiff peaks.
  3. Gently fold in 1/3 of the egg whites into the yolk mixture using a rubber spatula till incorporated.
  4. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
  5. Preheat oven at 160°C fan forced/180°C regular.
  6. Pour the batter into cupcake case and into muffin pan.
  7. Bake for about 15 minutes or till skewer comes out clean. Remove pan from oven and allow cupcakes to cool in pan for about five minutes.
  8. Remove cupcakes from pan and place them on a wire rack to cool completely.
  9. While the cupcakes are cooling, in a large bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth. Colour the icing with purple food colouring. Frost cupcakes with piping tip of your choice and decorating with blueberries.
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Comments

  1. UnknownJuly 21, 2018 at 5:35 AM

    I made the banana cupcakes with cream cheese frosting. They're delicious. The combination of a chiffon cake with cream cheese frosting is quite unusual, but it's quite nice. Thanks for the recipe.

    ReplyDelete
    Replies
    1. Bake With PawsJuly 22, 2018 at 8:23 AM

      Hi there,

      Thanks for dropping by and trying this recipe. It is very nice to hear that you like this cup cake recipe.

      Cheers & happy baking :)

      Delete
  2. UnknownDecember 19, 2019 at 12:31 AM

    Step 2: How much cream of tartar ? Lemon juice added at same time ?

    ReplyDelete
    Replies
    1. Bake With PawsDecember 23, 2019 at 7:22 AM

      Thank you for clarification. Sorry, lemon juice is substitute of cream of tartar. If you use lemon juice then do not need to use cream of tartar. I just amended the recipe.
      Cheers :)

      Delete

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