Banana Cupcakes with Honey-Cinnamon Frosting
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from Honey & Jam
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 teaspoon pure vanilla extract
12 banana chips, for garnish (optional)
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners and spray with Pam. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. Beat together butter, mashed bananas, eggs, and vanilla. Gradually mix in the flour mixture, scraping down the sides of the bowl to make sure everything is combined. Spoon 1/4 cup batter into each muffin cup.
3. Bake for 25-30 minutes until the tops are lightly golden and set. Allow the cupcakes to cool in the tin for 15 minutes, then remove and allow them to cool completely. Frost with the honey-cinnamon frosting (recipe follows). Makes 12 cupcakes.
1 1/4 cup confectioners sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 1/2 tablespoons honey
1/4 teaspoon ground cinnamon
1 tablespoon milk (plus more if needed)
1. In a medium bowl, using an electric mixer, beat the confectioners’ sugar, unsalted butter, honey, ground cinnamon, and milk until completely smooth. Taste and adjust amount of cinnamon and honey if needed, and add in more milk a teaspoon or two at a time if needed to thin it. If you plan to pipe the frosting onto the cupcakes, I highly recommend doubling the recipe.