Banana Cupcakes with Honey Cinnamon Buttercream

Banana bread is my staple recipe, so what better way to make them then as individual cupcakes.  When you make banana bread, it’s a little different because, you slice a piece and then you can add butter, cream cheese or honey. However, like a cupcake, you need a little somethin, somethin…I decided on honey, cinnamon buttercream. The frosting is so good, I need to create a few other recipes to add it to.

I am always experimenting with my banana bread recipe and while creating this one, I added poppy seeds. Well, needless to say, it was a great addition!

These are simple to make, but having ripe bananas are very important to the flavor and texture. You want the skin of the banana to be yellow with a few black specs. If there is a large bruising, don’t worry, just cut that part out.

Preheat oven to 350 degrees before starting to prep the recipe. This always allows enough time for the oven to reach temperature, by the time you are done. 

Also, line a standard 12-cup muffin pan with paper liners to have those ready. You can also prep a 24-cup muffin pan if you want smaller cupcakes. 

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the butter, mashed bananas, eggs, and vanilla. You can use a hand mixer if you want or simply use a rubber spoon. 

Add the wet ingredients to the dry ingredients and mix well. Once everything is mixed together, add the poppy seeds and stir.

Scoop the batter into each individual liner using a scoop spoon; if you are using the 12-cup muffin pan, use a 5 cm scooper and if using the 24-cup muffin pan, use the 4 cm scooper.

Place in the oven and bake about 25 – 30 minutes for 12 or 24 cupcakes. I always start with a smaller amount of time and then test with a toothpick. If still not cooked through, I continue to cook in 5-minute intervals.

Remove cupcakes from the oven and let cool in the pan for about 10 minutes. Remove the cupcakes from the pan and place on a wire rack and let cool completely (30 minutes to an hour). 

Pipe the buttercream frosting on each individual cupcake and ENJOY!

[mpprecipe-recipe:26]

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