Originally published on June 4th, 2016

I am a huge fan of cupcakes! I love making them, eating them – but not decorating them… I am not the World’s Best Decorator by any means – I think it is because my focus is always on the eating of the dessert – and less on how it looks. Regardless, the perfect garnish can hide some imperfections – like the sliced banana garnish I use for these!

This recipe was inspired by Martha Stewart. You can Google her version of the recipe and see what changes I made. I added more cupcakes to the total amount baked, changed some of the measurements and added some flavorful ingredients. I am always looking on how to improve a recipe – and in this case – I have done it!

Instead of making banana bread next time you have some ripe bananas to use – make these moist and delicious cupcakes!

Banana Cupcakes with Cinnamon-Honey Frosting

For the cupcakes…
1 1/2 cups white all-purpose flour
3/4 cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick (4 oz.) unsalted butter, melted and cooled
4 ripe bananas, mashed
2 large eggs
1 teaspoon pure vanilla extract

For the frosting…
4 cups powdered sugar
1 stick unsalted butter, melted and cooled
1 tablespoon pure honey
1 teaspoon ground cinnamon
1/2 teaspoon salt

Start by preheating the oven to 350 degrees F and line 2 12-cup cupcake tins with cupcake liners. Lightly spray cups with non-stick cooking spray.

In a large bowl, mix together the white all-purpose flour, white granulated sugar, baking powder, baking soda, salt and ground cinnamon.

Next, add in the melted and cooled unsalted butter, mashed bananas, large eggs and pure vanilla extract.

Gently fold everything together, being very careful not to over mix the batter. Gently fold until all the white streaks of flour have disappeared.

Next, divide the batter evenly between the cupcake tins. This batter makes 18 cupcakes and you need to fill them each 3/4 of the way full to the top.

Pour a small amount of water into the remaining 4 empty cupcake cavities.

Place in preheated oven for exactly 27 minutes.

Once baked, remove from oven and allow to cool while you make the frosting.

To make the frosting, combine the melted and cooled unsalted butter with the honey, ground cinnamon and salt. Add in enough powdered sugar until desired consistency is reached. You’ll want a frosting that is thick, ice cream consistency, but yet easy spreadable.

To frost the cupcakes, divide the frosting evenly between the cupcakes, and frost accordingly.

Enjoy!