Spiced Banana Cupcakes with Apricot Frosting (Hot Cross Bun Cupcakes)
User Reviews
5
20 reviews
Excellent
-
Servings
22 cupcakes
-
Calories
254 kcal
-
Cuisine
European, North American, British
Spiced Banana Cupcakes with Apricot Frosting (Hot Cross Bun Cupcakes)
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Spiced Banana Cupcakes are made with mashed ripe bananas, brown and granulated sugars, butter, eggs, and warm spices like cinnamon, allspice, nutmeg, and cloves. They include raisins folded into the batter and are topped with an apricot and white chocolate frosting, enriched with butter and cream. An apricot glaze finishes the cupcakes with a glossy shine.
Description
This cupcake recipe begins by creaming together butter, vegetable oil, and sugars, then mixing in eggs, mashed bananas, and vanilla extract. The dry ingredients—flour, baking soda, spices, salt—are sifted and incorporated in parts, alternating with milk, creating a balanced batter. Raisins coated in flour are folded in last to distribute evenly.
The cupcakes are baked in lined muffin pans at 350°F until set. The apricot frosting blends white chocolate melted with apricot jam, softened butter, and whipping cream to create a smooth, flavorful topping. Once frosted, the cupcakes are finished with a thin apricot glaze diluted with water for a soft shine and subtle fruit flavor.
These cupcakes offer a moist texture from the bananas and oil, spiced warmth from the mixed spices, natural sweetness from the raisins, and a rich fruity creaminess from the frosting, evoking the flavors of hot cross buns in cupcake form.
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Ingredients
Cupcakes
- ¼ cup butter softened to room temperature, unsalted
- ¼ cup vegetable oil
- 3.5 oz brown sugar packed light or dark, 100g
- 3.5 oz granulated sugar 100g
- 3 egg room temperature, large
- 325 g / 11.5 oz 1½ cups mashed banana - about 3 large very ripe bananas
- 1 teaspoon vanilla extract
- 8.8 oz all-purpose flour 250g
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp cloves
- 5 oz / 140g 1 cup raisins
- 1 teaspoon salt
- ¼ cup milk or buttermilk
Apricot Frosting
- 20 oz white chocolate
- 9 oz apricot jam I used jam because fresh apricots aren’t always in season and jam is easier to find
- 6 - 8 tbsp butter softened, unsalted
- 1/3 cup whipping cream cold
Apricot Glaze
- 3 apricot jam heaping tbsp
- water about 1 - 2 tsp
Instructions
Cupcakes
- Preheat oven to 350°F / 180°C. Prepare two, 12 cup muffin pans with cupcake liners (only 22). Set aside until cupcake batter is ready
- Peel the over-ripe bananas and completely mash them. Measure out 11.5 oz of the mashed banana (about 1 ½ cups) and set aside.
- Add the butter, oil, sugars into a bowl and using a hand held mixer, mix the ingredients until they have been creamed.
- Add the eggs, one at a time - mixing well between each addition, and mix them through the batter. Add the mashed banana and vanilla and mix those through as well, using the mixer.
- Place the sifted flour, spices, baking soda and salt in a bowl and whisk till well-combined.
- Add ⅓ of the dry ingredients to the wet ingredients and fold through. Add the milk and mix through. Add another ⅓ of the dry ingredients and fold through. If the mix is REALLY thick, add a little more milk.
- Add the raisins to the remaining flour and mix. Add this raisins and flour mix and fold through.
- Scoop the batter onto the cupcake liners evenly, until they are about ⅔ of the way full, and fill all 22 cupcake liners. I used an mini cookie scoop to help me distribute the batter evenly.
- Bake for about 15 -17 minutes until the cupcakes are done (a dry toothpick inserted should come out clean, and the top of the cupcakes will be springy to the touch at this point).
- Remove from the oven and let them cool.
Frosting
- Place the chocolate chips and jam in a microwave-proof bowl and heat in 20 second bursts until the chocolate has melted. Add half of the butter and a pinch of salt and mix it in to create a smooth chocolate ganache. Let it cool.
- When the chocolate ganache is cool, but not hard, whisk it using a hand-held beater to whip the frosting. Add the softened butter and whipping cream and whip until it's completely incorporated and light.
- Set aside for a few minutes, till the chocolate thickens so that it's pipeable.
- Take one piping bag and insert a 2A swirl tip. Place the frosting in another piping bag. Snip the end off of the frosting filled bag (when ready to decorate cupcakes), and insert it into the piping bag with the tip.
- Pipe a rosette swirl on each cupcake and drizzle some apricot glaze on top.
- Optional - Pipe some pastel coloured flowers (see video!).
Apricot Glaze
- Place the apricot jam and water in a small bowl and heat for a few seconds just to loosen the jam. Make sure it's not hot and then drizzle it on the cupcakes. Enjoy!
Nutrition Information
Show Details
Serving
1cup cake
Calories
254kcal
(13%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
43mg
(14%)
Sodium
192mg
(8%)
Potassium
199mg
(4%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
237IU
(5%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cupcakes
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1cup cake | |
| Calories | 254kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 192mg | 8% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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