This past weekend I made a variation of Martha's Banana Cupcakes with Honey Cinnamon Icing. Scrumdiddlyumptious perfection!
To make cupcakes
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional
2 large eggs
1/2 teaspoon pure vanilla extract
To make frosting...I doubled the recipe because it wasn't enough for me ;)
1 1/4 cup confectioners' sugar
1/2 cup butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
In separate bowl, mix together butter, bananas, eggs, and vanilla. Combine banana and flour mixture. Spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Top with frosting.
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional
2 large eggs
1/2 teaspoon pure vanilla extract
To make frosting...I doubled the recipe because it wasn't enough for me ;)
1 1/4 cup confectioners' sugar
1/2 cup butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In separate bowl, mix together butter, bananas, eggs, and vanilla. Combine banana and flour mixture. Spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Top with frosting.
