Banana Cupcakes with Honey Cinnamon Frosting

banana cupcakes

Buying enough food for 2 people is kind of funny, especially when it comes to fruits and vegetables.  Whenever I’m at the grocery store and I get to the produce section, I always think to myself: “OMG.  Okay, I’m gonna be super healthy this next week and buy strawberries and raspberries and mangos and bananas and oranges and apples and etc etc etc!”  Yeah.  Usually my fruit goes bad and I waste $15.  Oops.

So, when my bananas start to turn black, I always make some type of banana dessert.  The riper the banana, the sweeter it will be!  I decided to make banana cupcakes with honey cinnamon frosting.

The awesome thing about these cupcakes is that they can work as a muffin (minus the frosting) or a cupcake.  I made one batch as muffins and the other cupcakes.  Charlie took them to work, and they LOVED them.  Apparently the receptionist wants to marry me now….haha.

YIELD: 24 cupcakes

TIME: 1 hour

INGREDIENTS
2 1/4 cup cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cup mashed bananas (approximately 3-4 bananas, very ripe)
1/4 cup milk
1 tsp vanilla extract
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup + 1/3 cup sugar
2 large eggs
1 1/2 Tbsp dark rum

2 1/2 cups powdered sugar
2 Tbsp honey
1 cup unsalted butter
1/2 tsp cinnamon

DIRECTIONS
Preheat oven to 350 F.  Line two muffin pans with cupcake liners and set aside.  In a large bowl, whisk the cake flour, baking soda, baking powder, salt, cinnamon, and nutmeg and set aside.  In a separate bowl, mix the bananas, milk, vanilla and rum and set aside.  In a third bowl, beat the butter, brown sugar, and white sugar until light and fluffy. Add the eggs and mix until incorporated.  Add about a third of the dry ingredients to the butter sugar mixture, then a third of the wet ingredients.  Continue alternating adding dry and wet ingredients until all are combined.  Fill prepared muffin tins about three quarters full and bake 18 minutes, or until a toothpick comes out with crumbs.  Cool in the pan about 5 minutes before transferring to a wire rack to cool completely.

Make the buttercream by mixing all ingredients until incorporated.  Whip for a minute or two until light and fluffy.  Once the cakes are cool, ice with the buttercream.

Hope y’all enjoy!

xoxo, Sara

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