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!

Serves 12 cupcakes

Banana Cupcakes with Honey Cinnamon Buttercream

These banana cupcakes are absolutely delicious and they are great for breakfast or dessert!

15 minPrep Time

30 minCook Time

45 minTotal Time

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What you will need

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 ripe bananas
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • FOR BUTTERCREAM
  • 1 1/4 cup confectioners sugar
  • 1 tablespoon honey
  • 1/2 cup butter (1 stick) melted
  • 1/4 teaspoon cinnamon powder

How to Make it

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour,
  2. sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla.
  4. Pour wet ingredients into flour mixture, slowly (do not overmix).
  5. Stir in the poppy seeds at last
  6. Dividing evenly, spoon batter into muffin cups.
  7. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
  8. Remove cupcakes from pan; cool
  9. completely on a wire rack.
  10. MAKING THE BUTTERCREAM
  11. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes until nice and thick
  12. Add to a piping bag with a nice open tip and decorate the cupcake once cooled
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https://thediversifiedtable.blog/2019/03/27/banana-cupcakes-with-honey-cinnamon-buttercream/

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