Banana and Pecan Cupcakes

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

Baking Vegetarian Dessert Banana Pecan Kids

Estimated Nutrition

Calories

354.4

kcal / serving

4252.5 kcal total

Carbs

36.8g

per serving

441.5 g total

Fat

22.7g

per serving

272.8 g total

Protein

3.1g

per serving

37.1 g total

Cook Time

minutes

Serves

cupcakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

150

Self-Rising Flour

175

Icing Sugar

for icing

Dairy

150

Butter

softened

piece

Egg

140

Butter

for icing, softened

Milk

1-2 tbsp for icing

Fruits

piece

Banana

ripe

NutsSeeds

Pecan

roughly chopped

Method

Beat 140g butter, icing sugar, and milk together and spread over cooled cupcakes.

Cool cupcakes on a wire rack.

Divide the batter into cases and bake for 15 minutes.

Preheat the oven to 180°C and line a baking tray with paper cases.

Fold in the flour until the mixture is completely combined.

Mix in the mashed bananas and chopped pecans.

Beat 150g butter and caster sugar together until light and creamy.

Stir in the eggs one at a time until thoroughly combined.