Banana & Cinnamon Cupcakes with Chocolate Buttercream Icing

Banana & Cinnamon Cupcakes with Chocolate Buttercream Icing
Makes 12 Prep Time 20 minutes Cook Time 15-20 minutes


  • 12 patty cases (approx. 5cm diam x 6cm tall)
  • 125g butter, softened
  • ¾ cup soft brown sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1 ¾ cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp Gregg's Ground Cinnamon
  • 2 Tbsp milk
  • 6 soft Cadbury chocolate caramels (optional)*

  • Chocolate Buttercream:
  • 150g butter, softened
  • 2 cups icing sugar
  • 2 Tbsp cocoa
  • ½ tsp Gregg's Ground Cinnamon
  • 1-2 Tbsp milk


  1. Preheat oven to 180°C (fan bake). Place paper patty cases into a muffin tray.
  2. In a mixing bowl beat butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
  3. Stir in mashed bananas. Sift flour, baking powder, baking soda and Gregg’s Ground Cinnamon into the creamed mixture. Gently fold in the dry ingredients with the milk until combined.
  4. ¾ fill each patty case with the mixture. If wished, press a halved chocolate caramel into the mixture until covered. Bake for 15-20 minutes until cakes are cooked. They will spring back when lightly touched in the middle. Remove from the oven and stand for 5 minutes.
  5. Carefully remove the cupcakes from the tin and transfer to a baking rack to cool completely. When cold, ice with the chocolate buttercream.

Chocolate Buttercream:

  1. Beat butter until creamy. Add sifted icing sugar, cocoa and cinnamon. Continue beating until smooth, adding 1-2 tablespoons of milk if necessary to make it a piping consistency. Pipe a swirl on top of each of the cupcakes.


  • * Instead of Cadbury Chocolate Caramels you can also use Cadbury Salted Caramel Chocolate.
  • Decorate with grated chocolate if wished.