Raspberry Banana Cake Cupcakes with Cream Cheese Icing are soft and fluffy, moist, banana cake cupcakes with a raspberry jam filling and a cream cheese icing. The addition of the raspberry jam in the middle just throws these banana cake cupcakes over-the-top!
These are next level banana cake cupcakes with the raspberry jam filling and cream cheese icing. These cupcakes are based on my quick and easy banana cake recipe just adapted to cupcakes and with the addition of raspberry jam as the filling.
I would never have thought of raspberry and banana together as a flavour combination until I had raspberry jam that needed using up and large bunch of bananas that were way past eating! I felt like trying out some new fruit flavour combinations that is a step away from my beloved chocolate and here we are!
I originally made these cupcakes as one large cake with the raspberry jam spread spread through the middle which works well and I’ll include a photo for reference. I just preferred the cupcakes as you get more raspberry jam to banana cake ratio.
The weather in Brisbane has finally reached below the 35°C mark and is actually bearable. I’m not a ‘heat’ person so the high temperatures of the Australian summer really affect me. I’ve been here under two weeks and have already managed to make a cheesecake, brownie and ice cream… #bakingobsessed
Soft and fluffy, moist, banana cake cupcakes with a raspberry jam filling and a cream cheese icing.
- 120 g Butter, Softened (1/2 Cup)
- 1/2 Cup Sugar
- 1/3 Cup Brown Sugar
- 2 Large Eggs
- 3/4 Cups Milk
- 1 and 1/4 Cups Mashed Banana (around 3 large bananas)
- 2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 3/4 Cup Raspberry Jam
- 250 g Cream Cheese
- 100 g Butter Softened
- 2 tsp Vanilla Extract
- 2 and 1/2 - 3 Cups Icing Sugar
Preheat the oven to 180°C (350°F) and line a muffin pan with cupcake liners and set aside.
Beat the butter, sugar and brown sugar together until light and fluffy.
Beat in the eggs one at a time beating well after each addition.
Beat in the bananas.
Mix the flour, baking soda, baking powder and cinnamon together.
Add half the flour mixture to the butter mixture and fold in. Add in half the milk and fold in.
Repeat the process.
Pour into the prepared muffin pan and bake for 15-20 minutes or until a skewer inserted comes out clean.
Allow to cool completely before filling and icing.
Beat the butter and cream cheese together until smooth.
Add in the vanilla extract and slowly add the icing sugar until all combined.
Use the end of a wooden spoon to press the center of the cupcakes in to make a hole for your filling.
Fill each cupcake with around about a tablespoon full of raspberry jam.
Frost the cupcakes however you like and serve!
I used the Wilton round decorating tip for these cupcakes.