Berry banana cupcakes recipe
Created by The Tesco Recipes team
If you are looking to satisfy your sweet tooth with a guilt-free treat, then these fruity cupcakes, which use only naturally occurring sugars, are just the answer. Loaded with bananas and summer berries, and topped with swirls of raspberry and cream cheese icing, they are the perfect teatime bake.
See method- Serves 12 (makes 12 cupcakes)
- Takes 30 mins plus cooling
- 299 calories / serving
Ingredients
- 2 large, very ripe bananas, mashed
- 1 egg, beaten
- 125ml sunflower oil
- 250g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 75g blueberries
- 75g raspberries
For the icing
- 100g raspberries, plus 12 extra for decoration
- 2 tbsp Truvia
- 1 tsp cornflour
- 280g lighter soft cheese, at room temperature
- 1 tsp vanilla extract
Each serving contains
- Energy
- 1250kJ 299.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 25.7gProtein 5.8gFibre 1.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C, and line a cupcake tray with 12 paper cases. In a bowl, mix the bananas, egg and oil. Fold in the flour, bicarbonate of soda and baking powder, until well combined.
- Fold in the berries then divide the mixture between the cupcake cases. Bake for 15 minutes, until risen and golden. Transfer to a wire rack to cool completely.
- Meanwhile, make the icing. Mash the raspberries and tip into a small pan; cook for 2 minutes to release the juices. Strain and discard the seeds. Transfer the seedless coulis to the fridge for a few minutes.
- In a food processor, blitz the Truvia and cornflour to combine, then whisk into the soft cheese to make a smooth, thick icing. Stir in the vanilla extract and chilled coulis, then chill for 1 hour.
- Fill a piping bag with the chilled raspberry icing and pipe swirls onto the cooled cupcakes. Top each cake with a whole raspberry.
- See more Baking recipes
