There’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!
Let 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
- Preheat oven to 175°C. Line a standard 12-cup muffin pan with liners and set aside.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.
- Make a well in the center of this mixture and add butter, mashed bananas, eggs and vanilla extract.
- Stir to incorporate the flour but don’t over mix. This is the key to getting fluffy cupcakes.
- 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.
- Remove and let cool completely on a wire rack before you frost.
Speaking of frosting…
- 3/4 cup confectioners’ sugar
- 1/4 cup unsalted butter, at room temperature
- 1 tablespoon honey
- a pinch of ground cinnamon
- Beat all ingredients together until smooth – about 5 minutes.
- 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!