These banana cupcakes with cherry and white chocolate are a lovely alternative to traditional party cupcakes. There’s no thick layer of frosting to worry about, so they’re easier for little hands to eat and less messy for party tables and car seats alike. The mashed banana keeps them moist and adds a little natural sweetness and fibre too, while the dried cherries and white chocolate give every bite something to look forward to.
This recipe is adapted from How to Be a Domestic Goddess by Nigella Lawson and makes 12 cupcakes — perfect for a party plate, a lunchbox treat, or an afternoon baking session with the kids.
Ingredients
- 125g unsalted butter
- 200g sugar
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 60ml sour cream or natural yoghurt
- 2 large eggs, beaten
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 300g plain flour
- 40g dried cherries, chopped (dried cranberries or raisins work well as a substitute)
- 50g white chocolate, chopped, or use chips or buttons
Method
1. Preheat the oven to 180°C. Line a muffin tin with paper or silicone cases.
2. Melt the butter in a saucepan large enough to eventually hold all the batter. Take it off the heat, then add the sugar, vanilla and mashed bananas.
3. Stir in the sour cream or yoghurt and the beaten eggs, mixing well with a wooden spoon. Stir in the baking soda and baking powder, then add the flour, cherries and chocolate.
4. Mix until everything is just combined — try not to overmix, as this can make the cupcakes tough. Divide the mixture evenly between the 12 muffin cases.
5. Bake for 20 minutes, until golden and springy on top and a skewer or tester comes out clean. Move the cupcakes, still in their paper cases, to a wire rack and leave to cool completely before serving.
Tips for Baking with Kids
- Let children take turns mashing the bananas — it’s a great job for smaller hands and there’s no wrong way to do it.
- Weighing and measuring ingredients is a simple way to bring a little maths practice into the kitchen.
- These cupcakes freeze well once cooled, so it’s worth doubling the batch if you’re prepping ahead for a party.
Frequently Asked Questions
Can I substitute the dried cherries?
Yes. Dried cranberries or raisins both work well in place of the dried cherries if that’s what you have to hand.
Can I make these cupcakes ahead of time?
Yes, they keep well in an airtight container for a couple of days, and they also freeze nicely once fully cooled. Simply thaw at room temperature before serving.
Do these cupcakes need frosting?
No — that’s part of what makes them a handy party bake. They’re naturally moist from the banana, so they’re enjoyable plain, though a light dusting of icing sugar is a nice optional touch.
What can I use instead of sour cream?
Natural yoghurt is a simple swap and works just as well in this recipe.
Why shouldn’t I overmix the batter?
Overmixing develops the gluten in the flour, which can make cupcakes dense or tough rather than light and springy.
You Might Also Enjoy
- Easy Party Cupcakes
- More Party Food Ideas
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