Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting
January 6, 2024 by Kimberly
Enjoy our Blueberry Banana Cupcakes, a refined sugar-free recipe, topped with creamy cheese frosting for a light, sweet delight blending natural fruitiness with rich smoothness.
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TOTAL TIME
25 min
SERVES
12 cupcakes
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
These blueberry banana cupcakes are the kind of bake that instantly fills your kitchen with the scent of something cozy and inviting. They’re incredibly soft and light, made with ripe mashed bananas that add natural sweetness and moisture, and pockets of juicy blueberries that burst gently as they bake. Each bite feels fresh and bright, yet comforting in that nostalgic, homemade way.
What makes them truly special is how effortless they are: simple ingredients, a quick batter, and a result that tastes far more impressive than the time it takes to make them. They’re the kind of cupcakes you can whip up on a slow Sunday morning or bring to a last-minute gathering—and they’ll always feel like a thoughtful, homemade treat.
Once cooled, they’re topped with a silky, slightly tangy cream cheese frosting that pairs beautifully with the fruitiness of the cupcakes. It adds just the right amount of richness without overpowering the delicate flavors. Together, it’s a combination that feels both light and indulgent—perfect for brunch, spring and summer celebrations, or any moment that needs a little piece of happiness baked into it.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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LET’S MAKE A PIECE OF HAPPINESS
Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting
- Total Time: 25 min
- Yield: 12 cupcakes
Description
GOOD TO HAVE ON HAND
- cupcake tin
- baking paper
- large bowl
- medium bowl
- hand mixer
Ingredients
- 3 ripe bananas
- 50 milliliters coconut oil
- 80 grams agave syrup
- 1 egg
- 1 tsp vanilla extract
- 180 grams all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 160 grams frozen blueberries
- 230 grams cream cheese
- 250 grams yogurt
- 50 milliliters agave syrup
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup cupcake tin with baking paper and set aside.
- In a large bowl, mash the bananas with a fork to a mash. Mix in the coconut oil, agave syrup, egg and vanilla.
- Now add the flour, baking soda, baking powder and salt to the bowl and mix everything together until a creamy dough forms, do not overmix. Fold in the blueberries but set aside about 1 tablespoon of them for later.
- Fill the cupcake tins about 2/3 full. Now bake for 16 minutes. I bake them in two batches of 6 so that the cupcakes have more room to rise.
- Meanwhile, prepare the cream cheese frosting. Place the cream cheese, yoghurt, agave syrup, vanilla extract and lemon juice in a mixing bowl and beat with a hand mixer until stiff peaks form and a firm cream has formed,
- Take the cupcakes out of the oven and leave to cool on a wire rack. As soon as the cupcakes are at room temperature, the frosting can be spread on top. Warm the remaining blueberries in a small pot or in the microwave until they turn into a sauce. Let it cool and pour the sauce over the cupcakes just before serving.
- Passive Time: 10 min
- Cook Time: 15 min
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