Banana Cupcakes with Kaya Jam Frosting

Have you tried Kaya? It’s a delicious coconut milk jam made with eggs and sugar. Very popular in Singapore and Malaysia, this sweet spread is eaten almost daily by locals on thick on buttered toast for breakfast. We ate our fair share on our last trip to Singapore and was lucky enough to receive a couple of jars as a gift to enjoy at home.

Just like in Singapore, I’ve been enjoying my Kaya jam spread on toast, but I thought it would taste great partnered with banana, so I made a batch of banana cupcakes and topped them with a rich Kaya flavoured frosting. They turned out super delicious, possibly one of the tastiest batch of cupcakes I’ve ever baked.

I’m not going to lie, this recipe is super sweet, so I’d recommend going easy on the frosting, a little goes a long way. If you aren’t a sweet tooth, use a mini cupcake pan to make little bite sized cakes instead.

Sometimes Kaya is flavoured with pandan leaves, which makes it green, but for this recipe I’ve just used the plain variety. If a trip to Singapore isn’t on the cards any time soon, you can find Kaya jam at most good Asian grocery stores.

Banana Cupcakes with Kaya Jam Frosting

Yield: 12

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 50 minutes

Delicious banana cupcakes with coconut Kaya jam frosting inspired by my trip to Singapore.

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Ingredients

• CAKE
• 125g butter softened
• 3/4 cup castor sugar
• large pinch of salt
• 1 tsp vanilla essence
• 2 eggs
• 2 ripe bananas mashed
• 185g SR flour (about 1 1/4 cup)
• FROSTING
• 250g butter at room temp
• 3 cups icing sugar mixture
• 1/4 cup Kaya jam
• 1 tbsp milk

Instructions

TO MAKE CAKES

1. Pre-heat oven to 180C
2. Line a standard 12 x 1/3 cup cupcake tray with paper liners.
3. Cream butter, sugar and salt until fluffy.
4. Beat in vanilla, eggs and mashed banana, one ingredient at a time until mixed thoroughly. Don't worry if it looks lumpy.
5. Fold in flour through the mixture.
6. Spoon mixture evenly into prepared tin and bake for 15 minutes or until a skewer inserted into the center comes out clean.
7. Stand in pan for 5 minutes before transferring to a wire rack to cool.

TO MAKE FROSTING

1. Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
2. Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and kaya jam then beat until smooth and well combined.
3. Once cakes are fully cooled, top with frosting as desired.

Notes

All My Poppet recipes use Australian standard 250ml cup measurements unless otherwise specified.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 522Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 118mgSodium: 273mgCarbohydrates: 64gFiber: 1gSugar: 48gProtein: 4g

Nutritional information is an estimate only and may vary depending on ingredients used.