Raspana Cupcakes Recipe

Raspana Cupcakes
Raspana Cupcakes
Raspana cupcakes provide a yummy blend of raspberries and bananas.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 stick butter, softened
  • ¾ c brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 1 ½ c self rising flour
  • ⅓ c milk
  • 8 oz raspberries, fresh or frozen

Frosting ingredients

  • 1 stick unsalted butter, softened
  • Pinch of salt
  • ½ tsp lemon juice
  • 1 ripe banana, mashed
  • 3 c powdered sugar


  1. Preheat your oven to 325°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time and beat until well incorporated.
  4. Beat in the vanilla and bananas.
  5. Gradually add flour in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Do not over mix.
  6. Gently fold in the raspberries.
  7. Spoon the mixture into prepared muffin tin.
  8. Bake for 15 to 25 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  9. To make the frosting, beat the butter until it is pale and fluffy. Add the salt.
  10. In a separate bowl, add the lemon juice to the mashed banana and stir well.
  11. Gradually add the powdered sugar, alternating with the banana mix, beating well after each addition until light and fluffy.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.