Banana and Pecan Cupcakes

Sweet vegetarian cupcakes made with ripe bananas and crunchy pecans, topped with a simple homemade butter icing.

Cook Time

15 mins

Produces

12 cupcakes

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

100
g

Caster Sugar

150
g

Self-Raising Flour

175
g

Icing Sugar

for icing

Dairy

150
g

Butter

softened

2
piece

Eggs

140
g

Butter

for icing, softened

15
ml

Milk

1-2 tbsp for icing

Fruits

2
piece

Bananas

ripe

NutsSeeds

50
g

Pecans

roughly chopped

Steps

Preheat the oven to 180°C and line a baking tray with paper cases.
Beat 150g butter and caster sugar together until light and creamy.
Stir in the eggs one at a time until thoroughly combined.
Mix in the mashed bananas and chopped pecans.
Fold in the flour until the mixture is completely combined.
Divide the batter into cases and bake for 15 minutes.
Cool cupcakes on a wire rack.
Beat 140g butter, icing sugar, and milk together and spread over cooled cupcakes.