Banana Cupcakes with Honey Cinnamon Frosting

I can’t remember the last time I baked a cake. I guess it has really been a long time. Just this week one of my colleague’s told me that they missed the baked goodies and other food that I used to bring them. I guess I made a reputation at work to bring cupcakes and deserts and share it with everybody.

Last night I noticed that the banana we bought last Saturday is getting a bit over-ripe. What’s the best thing to do with a banana that’s about to go bad? Make a cake or a cupcake out of it. Do you know that you can extend the life of your banana’s by mashing them and putting them inside the freezer? Once you’re ready to bake, just thaw the frozen banana’s and they’re as good as before.

There’s going to be a lot of smiles at work tomorrow!

What you’ll need:

For the cake

1 & 1/2 cup of All Purpose Flour

1 cup Sugar

1 tsp. Baking powder

1/2 tsp baking soda

1/4 tsp of salt

2 cups mashed bananas (4 pieces)

2 eggs

1/2 tsp vanilla extract

1/4 tsp cinnamon powder

For the frosting:

1/2 cup butter (1 stick)

1/2 cup cream cheese

1 tsp vanilla extract

2 tbsp honey

1/4 tsp cinnamon

3-4 cups of powdered sugar

1 tbsp milk

Let’s get it on!

1.) Preheat oven to 350 F, line cupcake tin with liners and set aside.

2.) Whisk together flour, sugar, baking powder, baking soda and salt.

3.) Add mashed bananas, eggs, vanilla and cinammon.

4.) Mix until well incorporated.

5.) Pour evenly into lined cupcake tin.

6.) Bake for 23-27 minutes, insert a toothpick to see if its cooked. Let it cool completely.

7.) For the frosting, beat together the cream cheese, vanilla, butter, honey and cinnamon.

8.) Add in milk and half of the powdered sugar until just combined.

9.) Slowly add the remaining sugar until frosting is smooth.

10.) Frost cupcakes and enjoy!

My cousin found the frosting a bit too sweet, personally I think it complimented the cupcakes and is just perfect. The cupcake itself is already good to eat, although if you’re serving this to kids better put some frosting on it. This recipe yielded 18 cupcakes.




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