Banana Cream Cheese Cupcakes–One Number Baking Ratio Adventures No. 10



It is fun and easy to make, you can ask your kids to help out as it is just mix and bake. It is tasty, moist and cheesy. I should have put more cream cheese in it.


The inspiration of this recipe comes  from one of the entries in the FOUR SEASONS BLOG HOP #22Pumpkin Cream Cheese Muffins. The blog owner, Ms. Christian had her version of pumpkin cream cheese muffins. In her muffins, she put one tablespoon  of cream cheese in the batter and the muffins looks extremely delish. I commented on her post that since pumpkin prices in Singapore appeared to be unaffected, I will try her recipe by substituting using carrots. She is unsure but she offered alternatives to substitute with sweet potatoes or yams! How kind is she! I wanted to take this opportunities to thank her for her kind advise.


This morning when I woke up, I looked at the whole bunch of bananas “sitting” quietly in my dining table. It was ripe and I did not foresee we were able to finish all within a day. Then it stroke my mind the above recipe. I told myself that I should try to get rid of these overly ripe bananas by making some banana cream cheese muffins/cupcakes utilizing my proposed “one number baking ratio” theory…. and I am glad that the results were very satisfactory as you can see for yourself in the picture.


One number baking ratio basically means that using equal portion of the ingredients to prepare the baked products. If you are interested to read more about my “one number baking ratio” adventures, you can refer to the following posts –Basic Pound Cake, Peanut Butter Muffins, Fruits Dates Cakes, Zebra Patterned Pound Cake, Grapefruit Cognac Pound CakeAlmond Sugee Cake and Yoghurt Marble Cupcakes.



Servings: about: 12 medium muffin size cup cakes


  • 250 grams of cooking oil or melted butter (I used half each because I have some melted butter left)

  • 250 grams of self raising flours

  • 250 grams of castor sugar or brown sugar

  • 250 grams of eggs (or if you want to use actual weights of 5 eggs, any excess weights from 250grams will have to be deducted from 100 grams of milk) – see explanation below

  • 150 grams of ripe bananas (or if you want to use actual weights of 3 ripe bananas, any excess weights from 100 grams will have to be deducted from 150 grams of milk) – see explanation below

  • 100 grams of milk (or subject to excess volume of bananas and eggs)

  • 1 teaspoon of sodium bicarbonate

  • 1 teaspoon of cinnamon spice mix (or the spice mix for cakes)

  • 1 additional banana for decoration toppings.

Cream Cheese Fillings

  • 100 grams of cream cheese, soften

  • 50 grams of icing sugar



My actual eggs volumes used are =5 eggs x 53 grams per egg = 265 grams and my actual banana volumes used are 175 grams. Therefore milk volume = 100 grams – excess egg volumes (265-250) grams – excess banana volumes (175-150)grams = (100-15-25) grams = 60 grams. Therefore my actual usage today is 265 grams of eggs used, 175 grams banana used and 60 grams of milk.

Of course you can just stick to the exact volumes as stated above without performing the above calculations.




  • Pre-heat oven to 180 degree Celsius

  • Line 12 medium sized muffin tins with muffin cups or slightly greased the muffin tin with butter.

  • Lightly beat the cream cheese and sugar using the machine whisk or manual whisk until smooth and not lumpy. Set aside for later use.


  • Mesh the bananas using a fork until it is soft and fine.

  • Sift the self raising flour, baking soda, cinnamon powder (spice mix) into the big bowl. Add the sugar and make a well in the centre.


  • In another bowl, mixed all the liquids ingredients (eggs, meshed bananas, milk, melted butter or cooking oil) together, stir until well mixed.

  • Pour the liquid ingredients into the dry ingredients. Use the fork or a big spoon to quickly mix the batter. It is okay if there are some lumps in it.


  • Scope 2 tablespoons of batter into the muffin cups. Add in one tablespoon of beaten cream cheese. Ensure that the cream cheese does not touch the walls of the muffin cups. Fill in additional batter until it is about 80% full.  Cut 2 thin slices of bananas and placed on top of the batters.

  • Baked in the oven for 15-20 minutes or when a skewer inserted the skewer comes out clean. But note that there are melted cream cheese inside the muffins, so it is best that you inserted near the muffin cups.

Note: make sure all the batters have cover the cheese and so that there is no chance for the hot cheese to leak out. Otherwise, it will resulted in an elephant muffin like this.



This is a bake that I will strongly recommend. Easy, fast and tasty. Be it a muffin or a cup cake is up to you to call it though there is a thin line to differentiate a muffin from a cupcake. This bake however felled in both muffins and cup cakes categories. It is a muffin because there is no creaming but a simple mix and bake. It is not a muffin because it’s fat content have reached the cake level and its flour is relatively less than what is usually used in a muffin….Sound confusing, never mind, me too. Since I have to give it a name, I have decided to call it BANANA CREAM CHEESE CUPCAKES


Hope you like the post today. Cheers and have a nice day. For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE.


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Old Man Like Old Cuisines–Traditional Butterfly Cupcakes



Today is Children’s day, my kids are not schooling and they are sleeping now. I have the time to issue this short post which I have dragged for quite a while. The first batch of this butterfly cupcakes were made about 2 month’s ago and for the second batch of the cupcakes, I have prepared it 2 day’s ago for my girl to bring to the school to celebrate children’s day.


This is not  a new and trendy recipe. This is a rather traditional recipe and some of my friends have said that they have prepared these cupcakes about 20 years ago when they studied home economics.. That shocked me! When I posted the images in a Google plus communities, some of the members are asking me for the recipe and the same when I posted up in Facebook Groups. Apparently, traditional baked products do attract attentions too.


As contrast to the trendy cupcake where it’s soft and fluffy decorated with beautiful fondant icings or whipped cream, this cupcake is dense and taste like butter cake. In my own Facebook timeline, I have written: It looked like the baked version of Chinese steamed sponge cake, it shaped like a muffin (see note below) and it tasted like a butter cake, fully of buttery aromatic flavour. The muffin shape of the “cupcake” was my mistake. As I did not have any cupcake cup with me, I have used the muffin cups and I hoped readers can follow the recipe to use the cupcake cups. This will double the number of cupcakes baked ….


As expected, the cupcakes were quite dense, unlike current trendy cupcakes, they were neither prepared by the egg separation method nor the creaming method, it is prepared by a simple mixing (followed by whisking) method of combining all ingredients together. This is one of the easiest recipe I have ever prepared but shall I say, the taste was awesome due to its rich aromatic buttery fragrance. Some traditional schools called for the cake to go with buttercream but this recipe called for the usage of whipped cream which is in line with the current  trends of the health conscious society.


While I always think that whipped cream is part of decoration and optional, for these cupcakes, due to its dense nature, the whipped cream really compliments the taste and bring the palate to another levels of enjoyment. As the amount of sugar in this recipe is relatively less, the incorporation of strawberry jam was just right for a sweet tooth like me. In my humble opinion, it was very well thought of the recipe provider to incorporate both the whipped cream and strawberry jam in the cupcakes.



Recipe adapted from : Butterfly Cakes from “The Essential Baking Cookbook” published by Murdoch Books in year 2000 page 40

Serving: About 24 cup cakes or 12 muffin sizes cakes


  • 250 grams unsalted butter (softened) Star

  • 320 grams granulated sugarStar

  • 380 grams self raising flourStar

  • 250 grams of fresh milkStar

  • 4 eggs lightly beatenStar

  • 4 teaspoons of vanilla essencesStar

For decoration

  • 1 cup of cream whipped to soft peaks

  • Some strawberry jam

  • Icing sugar to dust



  • Pre-heat the oven to 180 degree Celsius.

  • Line 24 cupcakes cup in a baking tray. Alternatively you can use shallow muffin tins with paper cups. (note that in this illustration, I have used the muffin cups instead of cupcakes cups. But this is not advisable as it is slightly big in its presentation.)


  • In a big mixing bowl, put all ingredients marked Star together. Beat using electric beaters on low speed for 2 minutes and continue to beat at high speed for another 2 minutes until pale and light.


  • Transfer the batter equally into cupcake cups and bake in the oven for 20 minutes or until the skewer inserted come out clean. Transfer to rack to let it cool completely before the next step.


  • Use a sharp knife, cut shallow rounds from the top of the cupcakes. Cut the top into half. Pump some whipped creams into the whole and put back the two halves on top of the whipped creams.


  • Dust with some icing sugar and put some strawberry jam on top of the whipped cream. Best serve with a cup of hot tea or coffee as a snack or party items.



From the recipe, you will know it is a rather old schools of cupcake preparation. However, I have always treasure and respect these old schools of baking as it brings fond memories. While I have never tasted this before, but one of the members in a Facebook Group has kindly highlighted to me that there is a shop in Singapore that is selling this snack now. I am unsure where is the shop but it signifies that besides me, lots of people are fond of having traditional cuisines.


Be it muffins, cupcakes, cakes, quick breads, I am confused. What I can assure you is that it tasted nice and the simplicity in its method of preparation is really worth a try.

Have a nice day and cheers.


Updated on 26-April-2014

Today, my friends from Kuala Lumpur insist to meet up with me In Singapore. They called at the last minute and I have only 2 hours to prepare some hand gifts for them.


Therefore, I have used this traditional recipe and prepared some blackberry cupcakes for them. I have made the decision because it is one of the easiest and fastest  cupcake recipe.


I have put a scope of tangy ready made blackberry jam in the cupcake, topped up with batter. After baking, I have put additional blackberry jam and sprinkle some chopped almonds.


Just sharing here that the recipe can be easy modified to meet our needs.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


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You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can  post in Groups for the recipes that you tried from Guaishushu’s blog.


What I cooked today (家常便饭系列)- 25-7-2013


On 25-7-2013, Chicken rice served with sweet kernel corn and mushroom soup.

As I have not cook chicken rice for quite a while, I have decided just to have a one dish dinner – Hainanese Chicken Rice. You can refer here for my detailed write up on the preparation of Chicken rice. Alternatively, you can refer to Guaishushu’s Facebook page for simple pictorial instructions.


If you really observe the first picture, do you realize something are missing? Yes, two things were missing!  A very important garnish vegetables, cucumber slice. I always find that without cucumber slice, the whole chicken rice is missing something. Do you agree with me?

Secondly, there is a lack of green vegetable today. Usually, I would have a plate of blanched vegetable to go with it but because today is Friday, I have finished all the green vegetables in the fridge, Haha. I have said before in my earlier post, usually Sunday to Tuesday or Wednesday are leafy green vegetables and Thursday to Saturday are usually beans, melons or roots type of vegetables because it can be kept longer. We do marketing once a week and I am a rational cooker, I cooked based on First In First Out principle… I don’t usually cook impulsively..



As I have additional chicken stock from simmering the chicken, I have decided to open a canned kernel corn and turned it into a corn soup. When I made the cake yesterday, I have some egg whites left and I just stir and “throw” inside the soup. It become a simple soup like the one you have in the chicken rice store.

Usually, when I cooked chicken rice, I will cook more than what is required. The rationale is that it take some efforts to prepare chicken rice, why not prepare some more. In addition, any left over chicken rice can be “recycled” and is a top choice for fried rice. Since it is already “marinated” rice and you need not to add much condiments and oil when you fried it.

Other than frying overnight chicken rice, we used to make it into chicken porridge for next day’s breakfast. After simmering the chicken, if you still have the chicken stock left, just keep it. In the next morning, just throw in the left over chicken rice, any chicken meat left (of course de-boned and possibly shredded into floss), add in a bit of condiments, it will become a bowl of chicken porridge.

Will it harm you to eat overnight food?  I do not want to think about it and as long as it is properly kept with no possibility of contamination, it should be ok. How about how grandparents or parents? Is it not the Westerners used to heat up frozen foods that were prepared well in advance?

Other than the above, the project of the day included the following:


Impromptu Ixora Birthday “Cup Cake”

Preparing an impromptu birthday cake for one of my internet friends who “requested” me to “bake” a birthday cake for her and wish her happy birthday over the internet. This cake is decorated with ixora flowers which is abundant in Malaysia and Singapore.. Do you mind if someone posted this cake to your timeline wishing you happy birthday?


Butterfly Cupcake


This is an extremely simple cup cake recipe. Add all ingredients and mixed well, bake and you get the cake. It was served with cream and strawberry jam as the basic cup cake have very little sugar. it was dusted with sugar powder. Do you think it will taste nice?

Rose Cake


This should be a celebration cake but need further modifications. I am doing  in a rush and therefore  the workmanship is really terrible. Haha.

Modified Version of Raas Malai

This is a dessert originated from India and an extremely popular in South Asia. It was served in wedding ceremony and other important festival occasions. Traditionally, the raw ingredients are paneer (Indian Cheese) and milk. The recipe is adopted from with some modifications to suit the Chinese taste buds. Modifications include reducing the use of spices such as cinnamon, cardamon and etc.. In addition, strawberry were added.

As this dessert look milky and cheesy, I have decided to let my kids try out the dessert exposing them to more international cuisines. The preparation are rather coincidence. This afternoon when I have over whipped my cream, I thought I might as well used this over whipped cream to make the dessert. I added fresh milk to the over whipped cream and heat until it boiled. Knowing that my kids will not really like spices like cardamon, cinnamon , I have decided to tailor it to a more Chinese taste buds. I meshed 5 ripe strawberries and add to the milk and let them boiled together with the milk.

As for the cheese balls, I have used mozarella cheese to make it instead of paneer or cheddar cheese. I meshed 2 strawberries, added to the cheese, added 1 tablespoon of water and shaped it into small balls. My balls are rather small compared to the authentic because I know my kids wouldn’t be able to take such a big cheesy ball.  I dropped the balls to the cool milk and put in the fridge. During serving, I found it too creamy (possibly due to my over whipped cream), I have further diluted with cold fresh milk and cut slices of fresh strawberry to go with it.


Verdict: Extremely nice sweet milky soup with strawberry flavour. As long as you like milk, I do not think you have any reasons not to like it.

As for the cheese balls, my girls can take all but my boys feels a bit too rich and salty to him. As for me, I loved the cold milk but for the cheese balls, one or two should be Ok but not too much as when I was young, Chinese were not exposed to ” cheesy things”…. Haha.. I will say those who like cheese, go ahead and make this milky desserts.. It is just delicious.