Milo Cupcakes

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Milo Cupcakes
Topped with swirls of cream cheese icing, these Milo and banana muffins are perfect for morning tea.


300g (2 cups) self-raising flour
45g (1/4 cup, lightly packed) brown sugar
95g (2/3 cup) Milo
185ml (3/4 cup) milk
2 eggs
60g butter, melted, cooled
2 ripe bananas, well mashed
Chocolate curls or extra Milo, to serve


500g cream cheese, chopped, at room temperature
2 tablespoons icing sugar mixture
95g (2/3 cup) Milo


  1. Preheat oven to 180C/160C fan forced. Line twelve 80ml muffin holes with paper cases.
  2. Sift the flour and brown sugar into a bowl. Stir in the Milo. Make a well in the centre. Whisk the milk and eggs together in a jug. Add to the flour mixture with the butter and banana. Fold until just combined.
  3. Divide the batter evenly among the prepared muffin holes. Bake for 20 minutes or until the tops spring back when lightly touched. Set aside to cool slightly before transferring to a wire rack to cool completely.
  4. To make the topping, divide the cream cheese between 2 bowls. Add icing sugar to one bowl and Milo to the other. Beat each with electric beaters until combined and smooth. Scoop mixtures alternately into a piping bag fitted with a fluted nozzle. Pipe onto the cooled muffins. Sprinkle with chocolate curls or dust with extra Milo.

Credit: Taste