Banana and clotted cream muffins
Print Recipe
5 from 1 vote

Banana cupcakes with clotted cream

Banana cupcakes with an especially summery touch thanks to the addition of a generous dollop of clotted cream and a decadent dark chocolate straw
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: cakes and bakes
Cuisine: English
Keyword: banana, cake, cakes, clotted cream, cupcakes, muffins
Servings: 12 cupcakes
Calories: 358kcal
Author: Emily Leary


  • 175 g slightly salted butter
  • 200 g caster sugar
  • 2 medium free range eggs
  • 2 ripe bananas mashed
  • 250 g white self raising flour
  • 1 tsp baking powder
  • 120 g clotted cream
  • 12 chocolate fingers


  • Preheat the oven to 200C (180C fan assisted, 400F).
  • Beat the sugar and butter together until fluffy.
  • Beat in the eggs and mashed banana.
  • If it splits, beat in a little of the flour.
  • Sieve and fold in the remaining flour.
  • Transfer the batter into a 12 hole muffin tray lined with paper cases.
  • Bake for approximately 15 minutes until risen, golden and just springy to the touch.
  • When completely cool, smear a spoonful of cream onto to top of each one.
  • Finish by pushing a chocolate stick into each one.


Calories: 358kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 157mg | Potassium: 170mg | Fiber: 1g | Sugar: 21g | Vitamin A: 457IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg