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.
25 MINUTES
EASY
VEGETARIAN
US AMERICAN
236 PER PORTION
SWEET / CREAMY / FLUFFY
EVERYDAY
DESSERT / SNACK
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Discover the joy of baking with our Light & Flavorful Blueberry Banana Cupcakes, a delightful twist on a classic treat. This unique recipe, free from refined sugar, combines the natural sweetness of bananas and blueberries with a luscious cream cheese frosting, creating a lighter but indulgently tasty delight. These cupcakes are perfect for those who enjoy the sweetness of life without the heaviness of traditional desserts.
How to serve:
Serve these charming cupcakes as a delightful dessert or a special treat with afternoon tea. The fusion of blueberries and banana offers a refreshing taste, while the cream cheese frosting adds a luxurious touch. For an extra flair, garnish with fresh blueberries or banana slices just before serving. They pair wonderfully with a cup of coffee or a glass of cold milk.
How to store:
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration to maintain freshness and texture. For the best experience, let them reach room temperature before serving.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 12 CUPCAKES
CUPCAKES
- 3 ripe bananas
- 50ml coconut oil (1/4 cup)
- 80g agave syrup (1/4 cup)
- 1 egg
- 1 tsp vanilla extract
- 180g all-purpose flour (1.5 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 160g frozen blueberries (1 cup)
FROSTING
- 230g cream cheese (1 cup)
- 250g yogurt (1 cup)
- 50ml agave syrup (1/4 cup)
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
ACTIVE: 5 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- cupcake tin
- baking paper
- large bowl
- medium bowl
- hand mixer
- Preheat the oven to 180°C (350°F)
- Line a 12-cup cupcake tin with baking paper and set aside.
ACTIVE: 10 min
PASSIVE: 10 min
COOKING
1. In a large bowl, mash the bananas with a fork to a mash. Mix in the coconut oil, agave syrup, egg and vanilla.
2. 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.
3. 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.
4. 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,
5. Take the cupcakes out of the oven and leave to cool on a wire rack.
6. 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.
NOTE: The calorie information may vary depending on the product used, country and region.
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