The other night I was bored and really wanted to bake. I didn't have too many ingredients on my counter, but I did have three very, very ripe bananas. I'm talkin' almost no yellow left on them. If I didn't use them soon, then they would definitely start to turn into something inedible. Since I just made those banana espresso chocolate chip muffins, I wanted to do something a little different. I searched banana cupcakes and, voila!, Martha Stewart provided this delicious sounding banana delight.
The frosting has a pinkish hue in this picture, but is really a lovely tan color from the honey and cinnamon.
Banana Cupcakes with Honey-Cinnamon Frosting
from: Martha Stewart
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in center of flour mixture
- In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla. Pour into flour well. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. (Check at about 20 minutes, mine finished quickly) Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
- 1 1/4 cup confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, room temperature (don't microwave, but make sure it is very soft)
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon (I added more, just taste and see if you would like more or not)
- In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes (your frosting may look chunky at first, but give it time).
- Frost cupcakes.
- Don't refrigerate frosting until after you frost, but I would recommend putting the frosted cupcakes in the fridge, since the frosting is pure butter.