I don’t know about you, but every time I buy banana’s I can never seem to eat them all before they turn brown. I like them only right after they turn from green to yellow. I have had this recipe saved for a while, I knew sooner or later I would have some overripe banana’s to use up. These cupcakes are so moist and delicious, you will want to buy banana’s just so you can make them. I’m telling you, let your banana’s go brown so you can try this! The frosting perfectly complements the banana cupcakes. I love that they have just a hint of cinnamon.
Banana Cupcakes with Honey Cinnamon Frosting
Source: My Tasty Treasures, via Good Things Catered
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter, melted
1 1/2 cups mashed banana’s
2 large eggs
1/2 teaspoon vanilla
1 1/4 cups powdered sugar
1 stick butter, room temperature
1 tablespoon honey
1/8 teaspoon cinnamon
Preheat oven to 350. Line your muffin cups with cupcake liners.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in the center of the flour mixture.
In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture. Do not over mix.
Dividing evenly, spoon batter into muffin cups. Bake until toothpick in center comes out clean. 25 to 30 minutes.
Remove cupcakes from pan; cool completely on wire rack. Spread tops with Honey-Cinnamon frosting.
For the Frosting:
In medium bowl, using an electric mixer, beat confectioners sugar , butter, honey and ground cinnamon until smooth, 4 to 5 minutes.