Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

von | Jan. 6, 2024 | BLUEBERRY, CREAMY, DESSERT & SWEETS, DOUGH, FLUFFY, FRUITS, SNACKS, SWEET, UP TO 30 MINUTES, US AMERICAN, VEGETARIAN, YOGURT

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

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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.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

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!

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.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting
Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

LET’S MAKE A PIECE OF HAPPINESS

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Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

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  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 12 cupcakes
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Description

GOOD TO HAVE ON HAND

  • cupcake tin
  • baking paper
  • large bowl
  • medium bowl
  • hand mixer

 

Ingredients

Units Scale
CUPCAKES
  • 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
FROSTING
  • 230 grams cream cheese
  • 250 grams yogurt
  • 50 milliliters agave syrup
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C (350°F) and line a 12-cup cupcake tin with baking paper and set aside.
  2. In a large bowl, mash the bananas with a fork to a mash. Mix in the coconut oil, agave syrup, egg and vanilla.
  3. 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.
  4. 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.
  5. 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,
  6. 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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Tarte Flambée

Tarte Flambée

von | Dez. 30, 2023 | 30 TO 60 MINUTES, CRISPY & CRUNCHY, DINNER, DOUGH, FRENCH, LUNCH, OMNIVORE, ONION, PORK

Tarte Flambée

Tarte Flambée

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December 30, 2023 by Kimberly

A thin crust, full-bodied crème fraîche, spicy bacon and savory onions – the classic Alsatian tarte flambée.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the delectable charm of Tarte Flambée, a French classic celebrated for its crispy thin crust, creamy allure, and the delightful interplay of savory bacon and onions. Hailing from the picturesque Alsace region, this dish is a culinary masterpiece that elevates the dining experience with its unique blend of flavors.

This culinary delight pairs perfectly with a light salad or stands alone for a satisfying meal, bringing the essence of French cuisine to your table.

For later enjoyment, store any leftover Tarte Flambée in an airtight container in the refrigerator. Reheat slices in the oven. Avoid microwaving to maintain its crispy texture.

Hi, I'm Kimberly!

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.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Tarte Flambée
Tarte Flambée

LET’S MAKE A PIECE OF HAPPINESS

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Tarte Flambée

Tarte Flambée

  • Author: Kimberly
  • Total Time: 1 hr
  • Yield: 1 baking tray
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Description

GOOD TO HAVE ON HAND

  • large mixing bowl
  • sieve
  • sharp knife
  • cutting board

 

Ingredients

Units Scale
DOUGH
  • 250 grams all-purpose flour
  • 125 milliliters water
  • 2 tbsp olive oil
  • 2 tsp salt
TOPPINGS
  • 100 grams crème fraîche
  • 125 grams bacon
  • 1 red onion
  • salt
  • pepper
  • chives

Instructions

  1. Put the water, salt, olive oil and sifted flour in a bowl. Stir with a spoon until it is no longer sticky. Then remove everything from the bowl and work into a smooth dough with your hands for approx. 3 minutes. Do not add any more flour. Then wrap the dough in cling film and leave to rest at room temperature for approx. 30 minutes.
  2. Remove the skin from the onions and cut into thin stripes.
  3. Sprinkle a little flour on a work surface. Place the dough piece on top and also sprinkle with a little flour. Then use a rolling pin to roll out the dough to the size of a baking tray, approx. 40×30 cm (16×12 inches).
  4. Place the dough on a baking tray lined with baking paper and brush with crème fraîche. Season with salt. Then spread the onions and bacon evenly on top.
  5. Bake the pastry at 250°C (480°F) using the grill function for approx. 15 minutes. Take out and top with freshly cracked pepper and chives.
  • Passive Time: 45 min
  • Cook Time: 15 min

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Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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Finger Food Beef Wellington

Finger Food Beef Wellington

von | Nov. 26, 2023 | 30 TO 60 MINUTES, APPETIZER, AUTUMN, BEEF, CHRISTMAS, DINNER PARTY, DOUGH, ENGLISH, MUSHROOMS, NEW YEAR'S EVE, OMNIVORE, PORK, WINTER

Finger Food Beef Wellington

Finger Food Beef Wellington

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December 1, 2023 by Kimberly

Enjoy the fancy version of Beef Wellington in bite-sized form. Enjoy tender beef wrapped in buttery batter and create a delicious and premium snack. Perfect for adding a touch of class to any gathering or occasion, a simple yet sophisticated treat that everyone will enjoy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

45 min

SERVES

16 bites

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Take your event to the next level with these mini beef wellingtons, as a symphony of flavors unfolds with every bite, seamlessly blending mushrooms, Parma ham and a touch of Dijon mustard. This exquisite combination offers a sophisticated taste sensation in each delicious, finger-friendly parcel – perfect for adding a touch of gourmet flair to your party or event.

Present these delicious Beef Wellington finger foods at your Christmas party or on Christmas Eve, for example. These beef bites can be enjoyed on their own or with my spicy Cumberland sauce for an extra festive kick. With their delicious flavors, these canapés will enhance your Christmas party and are an irresistible and perfect addition to your festive table.

To ensure optimum freshness, keep Beef Wellington wrapped in plastic wrap, beeswax cloths, aluminum foil or an airtight container in the refrigerator for up to two days. If you plan to store them for longer, freeze them in an airtight container, making sure to separate the layers with parchment paper. When you’re ready to enjoy the Wellingtons, reheat them in the oven to keep the batter crispy. Defrost frozen Wellingtons in the fridge before reheating to ensure they retain their delicious texture.

Hi, I'm Kimberly!

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.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Finger Food Beef Wellington
Finger Food Beef Wellington
Finger Food Beef Wellington
Finger Food Beef Wellington

LET’S MAKE A PIECE OF HAPPINESS

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Finger Food Beef Wellington

Finger Food Beef Wellington

  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 16
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • chopping board
  • food processor if necessary
  • small bowl
  • small pan
  • kitchen basting brush

Ingredients

Units Scale
MUSHROOM FILLING
  • 1 shallot
  • 1 tbsp butter
  • 180 grams mushrooms
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley
  • 3 tbsp port wine (or any other red wine)
  • salt
  • pepper
INDIVIDUAL INGREDIENTS
  • 1 store-bought puff pastry
  • 200 grams beef fillet
  • 100 grams prosciutto di parma
  • 1 tbsp butter
  • 1 tsp dijon mustard
  • 1 egg
  • salt
  • pepper

Instructions

  1. Cut the mushrooms and shallot into very small pieces or pulse briefly in a food processor. Finely chop the parsley. Cut the puff pastry into 16 equal squares and tear the Prosciutto di Parma into 16 pieces. Crack an egg into a bowl and whisk it.
  2. Start by heating a large pan over medium heat and add the chopped mushrooms without any fat. Let them cook until all the water has evaporated and they start to brown slightly. This step keeps them from turning mushy later. Once they’re lightly browned, add a tablespoon of butter and stir. Add the chopped shallot and fry together until the shallots are soft. Deglaze the pan with three tablespoons of red wine and let it reduce for about 5–8 minutes until no liquid remains on the bottom. Stir in the chopped parsley, dried thyme, and season with salt and pepper. Remove the pan from the heat and let the mixture cool slightly.
  3. While the mushroom mixture cools, heat another pan with one tablespoon of butter and quickly sear the beef fillet on all sides so that it’s browned on the outside but still raw inside. Take it out of the pan, let it rest briefly, and cut it into 16 equal pieces.
  4. Now assemble the parcels: place a piece of Prosciutto on each puff pastry square, leaving a small border around the edges. Spoon about half a teaspoon of the mushroom mixture onto each piece of ham, then place a piece of beef on top. Brush the beef with a little mustard, then roll up the pastry and seal the edges well.
  5. Place all the pieces on a baking tray lined with parchment paper and put them in the fridge while you preheat the oven to 200°C (390°F). When the oven is ready, take them out, make a few diagonal cuts on top of each piece, and brush with the beaten egg.
  6. Bake for about 10 minutes, or until the pastry is golden and crisp. If the beef pieces are very thin, they might not stay medium in the center but they’ll still be incredibly tender and melt in your mouth. Serve warm, ideally with Cumberland sauce.
  • Cook Time: 35 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

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