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Banana Cupcakes

April 18, 2009

I have a weakness for cupcakes.  You’ll see that even more as you continue to read this blog.  They’re usually pretty easy to make and they always look fun.  When you have a cupcake you know you’re having fun.  Does that make any sense?

Usually  I can be happy with a box of cake mix and a tub of frosting.  But recently, I’ve been trying to expand my cupcake horizons.  There are so many good cupcakes you can buy at bakeries around this city so there must be some good recipes that would work at home.  These banana cupcakes looked tasty and simple- exactly what I was looking for.  Besides, I had a few ripe bananas that needed to be eaten. 

Banana Cupcakes 1

The cupcakes taste just like banana bread and are super moist.  I’m sure you can use the recipe to make a loaf if you wanted to.  

Banana Cupcakes Pan View

I ended up halving the frosting recipe which gave me just the right amount for the cupcakes.  After reading the comments on Martha Stewart’s site, I decided to cream the butter first before adding the other ingredients for mixing.  This kept a little more air in the butter.  I expected the frosting to come out more “fluffy” but it ended up with a thicker consistency.  I still thought it was yummy and it looked good once slathered on the cupcakes.  I also added a bit more cinnamon than what’s called for in the recipe.  The frosting itself is very rich and I found that it complemented the cupcake very well.  You really don’t even need to put that much on each cupcake.  However, if you’re not feeling this kind of frosting I’m sure they cupcakes would taste good with a cream cheese frosting, vanilla or chocolate frosting.  Well, I guess pretty much anything that pairs well with bananas. 

Honey Cinnamon Frosting


Banana Cupcakes 

Adapted from Martha Stewart via Two Peas in a Kitchen

Makes 12


1 1/2 cups all-purpose flour (spooned and leveled)

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

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

Honey Cinnamon Frosting


1.  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.

2.  Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

3.  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. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.


Honey Cinnamon Frosting 

Adapted from Martha Stewart via Two Peas in a Kitchen

*This is the full recipe.  I halved it when making my frosting.  


1 1/4 cup confectioners’ sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon honey

1/8 teaspoon ground cinnamon


In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Banana Cupcakes 2

One Comment leave one →
  1. NYCGirrl permalink
    April 27, 2009 3:36 pm

    These look so good. I love banana everything! I’ll have to give them a try. Great pics too.

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