Recipe: Banana Cupcakes with Honey-Cinnamon Frosting

banana-muffin-with-honey-and-cinnamon-frostingThere’s something about the smell of banana cupcakes baking in the oven that makes me feel all happy. Somehow I begin to think of long conversations over coffee during breakfast. And you know me? Nothing beats a wonderful breakfast. A banana cake is classic. But a banana cupcake with honey-cinnamon frosting… now that’s indulgent. Just the way we like it!

banana-muffin-with-honey-and-cinnamon-frosting-2Let me talk about this honey-cinnamon frosting. It is definitely not your average frosting. It turned out perfect with subtle hints of cinnamon and honey. Nothing overpowering – just well, as I said, perfect. And the cupcakes? Don’t get me started. What I loved about this recipe is that the cupcakes turned out so soft and fluffy. Ahh… I want one now. Too bad my batch of 12 cupcakes disappeared within a day. Mind you, there’s only 3 of us at home. Do the math. No wait. Maybe you shouldn’t (insert guilty face).

Banana Cupcakes with Honey-Cinnamon Frosting, adapted slightly from Martha Stewart

Yield: 12 cupcakes


  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 large ones)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 175°C. Line a standard 12-cup muffin pan with liners and set aside.
  2. Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Make a well in the center of this mixture and add butter, mashed bananas, eggs and vanilla extract.
  4. Stir to incorporate the flour but don’t over mix. This is the key to getting fluffy cupcakes.
  5. Fill your cupcake liners 2/3 full and bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove and let cool completely on a wire rack before you frost.

Speaking of frosting…

Honey-Cinnamon Frosting


  • 3/4 cup confectioners’ sugar
  • 1/4 cup unsalted butter, at room temperature
  • 1 tablespoon honey
  • a pinch of ground cinnamon


  1. Beat all ingredients together until smooth – about 5 minutes.
  2. You may not need all the powdered sugar – It kind of depends on how thick you want your frosting to be. Add more to make it nearly solid. I used slightly less than 3/4 cup because I wanted my frosting to ooze a little. Yum!

Got a sweet tooth? Try these: Marble Cake, Chocolate Chunk Pecan Cookies and Salted Fudge Brownies.


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