Luscious Banana Cupcakes with Velvety Honey-Cinnamon Frosting
Transform your overripe bananas into delightful treats with these Luscious Banana Cupcakes. Perfectly moist, these cupcakes strike a harmonious balance between a muffin and a dessert, making them versatile enough for breakfast or as a sweet indulgence at any time of day. The addition of a creamy Honey-Cinnamon Frosting elevates them into a fancy treat, while those who prefer a subtler flavor can always opt for a luscious cream cheese frosting instead. This easy-to-follow recipe yields 12 cupcakes that come together swiftly, providing a delicious solution for using those bananas before they go bad. Ideal for gatherings, brunches, or simply to satisfy your sweet tooth, these cupcakes are sure to become a household favorite.
N/A
Servings
180
Calories
14
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (spooned and leveled)
sugar
3/4 cup
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/4 teaspoon
unsalted butter
1/2 cup (melted)
mashed bananas
1 1/2 cups
whole banana
1 (for garnish (optional))
large eggs
2
pure vanilla extract
1/2 teaspoon
confectioners' sugar
1 1/4 cups
unsalted butter
1/2 cup (room temperature)
honey
1 tablespoon
ground cinnamon
1/8 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners to prepare for your batter.
2
In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
3
Create a well in the center of the dry ingredients, and pour in the melted butter, mashed bananas, eggs, and vanilla extract. Carefully stir the mixture just until the ingredients are incorporated; be careful not to overmix to ensure tenderness in your cupcakes.
4
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
5
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6
Once baked, remove the cupcakes from the pan and place them on a wire rack to cool completely.
7
While the cupcakes are cooling, prepare the Honey-Cinnamon Frosting. In a medium bowl, beat the confectioners' sugar and room-temperature unsalted butter together using an electric mixer until smooth and creamy, about 4 to 5 minutes. Add in the honey and ground cinnamon, mixing until fully incorporated.
8
Once cooled, generously spread a dollop of Honey-Cinnamon Frosting on top of each cupcake. For an extra touch, peel and slice a whole banana into rounds and place one slice on each cupcake just before serving, if desired.
Nutrition Information
8.5g
Fat
25g
Carbs
1.5g
Protein
12.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Luscious Banana Cupcakes?
This recipe is for moist banana cupcakes topped with a velvety honey-cinnamon frosting, perfect for using overripe bananas.
How many cupcakes does this recipe make?
This recipe yields 12 standard-sized cupcakes.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
How long do the banana cupcakes need to bake?
The cupcakes should bake for 25 to 30 minutes.
How do I know when the cupcakes are done?
They are finished when a toothpick inserted into the center of a cupcake comes out clean.
What type of bananas are best for this recipe?
Overripe bananas are ideal as they provide the best flavor and moisture.
How much mashed banana is required?
You will need 1 1/2 cups of mashed bananas for the batter.
What are the ingredients for the Honey-Cinnamon Frosting?
The frosting includes 1 1/4 cups confectioners' sugar, 1/2 cup room-temperature unsalted butter, 1 tablespoon honey, and 1/8 teaspoon ground cinnamon.
Can I use a different frosting?
Yes, you can opt for a luscious cream cheese frosting if you prefer a subtler flavor.
How do I prevent the cupcakes from becoming tough?
Stir the wet and dry ingredients just until incorporated; do not overmix the batter.
What is the calorie count per cupcake?
Each cupcake contains approximately 180 calories.
How much fat is in one serving?
One cupcake contains 8.5g of fat.
What is the carbohydrate content per cupcake?
There are 25g of carbohydrates per serving.
How much sugar is in each banana cupcake?
Each cupcake contains 12.5g of sugar.
How much protein is provided per serving?
Each cupcake provides 1.5g of protein.
How much flour is needed and how should it be measured?
Use 1 1/2 cups of all-purpose flour, spooned and leveled.
What is the recommended garnish?
You can place a fresh round slice of banana on each cupcake just before serving.
How long should I beat the frosting?
Beat the butter and sugar for 4 to 5 minutes until smooth and creamy.
Should the cupcakes be cooled before frosting?
Yes, place them on a wire rack to cool completely before applying the frosting.
How full should I fill the muffin liners?
Divide the batter evenly, filling each muffin cup about two-thirds full.
What size eggs does the recipe call for?
The recipe requires 2 large eggs.
Is vanilla extract used in this recipe?
Yes, 1/2 teaspoon of pure vanilla extract is added to the batter.
What leavening agents are required?
The recipe uses 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
How much honey is in the frosting?
The frosting uses 1 tablespoon of honey.
What type of butter should I use for the batter?
The batter requires 1/2 cup of melted unsalted butter.
Can these cupcakes be eaten for breakfast?
Yes, they are versatile enough to be served as breakfast muffins or as a dessert.
How many ingredients are in this recipe total?
There are 14 ingredients used in this recipe.
Is salt included in the cupcake batter?
Yes, the recipe calls for 1/4 teaspoon of salt.
What kind of sugar is in the cupcake batter?
The batter uses 3/4 cup of regular granulated sugar.
Is there a specific way to mix the dry ingredients?
Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly combined.