Banana, raisin and honey cupcakes with yoghurt icing

This is a low sugar recipe although it’s plenty sweet enough because of the bananas, raisins and honey!! A real treat for the kids. My toddler loved helping to bake these and enjoyed eating them even more!

You can easily substitute maple syrup for the honey if you want to make the cakes baby friendly or vegan!


3 very ripe bananas (plenty of brown spots!)

75g light brown sugar

75g honey

45g butter or margarine

180g self raising flour

1 teaspoon baking powder

Punch of salt

125g raisins

Icing ingredients-

6 heaped tablespoons full fat Greek yoghurt

2 tablespoons honey

1 teaspoon vanilla essence

Mash the bananas into a smooth paste in a large mixing bowl

Add the sugar and honey to the bowl 

Melt the butter in a microwave or in a pan

Add to the bowl and use an electric whisk to mix everything together smoothly

Sift the flour and baking powder into the bowl (half at a time) and mix in with the electric whisk

Add the raisins and mix through with a wooden spoon.

Spoon the mixture into cupcake cases in a cupcake tin. This amount will make 12 large cupcakes or 18 smaller ones. We went for the larger size!

Pop into the oven at 175 degrees for 20-25mins.

Once cooked cool in the tray for 10mins then take out of the tray and continue to cool completely.

Meanwhile you can make the icing! Put the yoghurt, honey and vanilla essence into a small mixing bowl

Whisk together until smooth. You can leave this in the fridge until you’re ready to use. It will be quite soft so best kept cool- it’ll be hard to do much with it if it gets too warm.

Once the cupcakes are completely cool you can pipe the icing on top!

They will keep in the fridge for 2-3 days or can be frozen for up to 3 months! We froze 4 cakes for later and ate the rest over the weekend!

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