Wednesday, May 7, 2014

banana cupcakes with honey cinnamon frosting

dilemma: you've got bananas that are ripening at a rate too fast for you to catch up with. bright yellow quickly turns to pale and black speckled. in an attempt to slow down this process you toss them in the fridge but in a day's time you find your bananas have practically died and they're nearly black. sure, you could toss them but you bought them with the intent of eating them. they've got a destiny to fill and because you're their purchaser you have a duty to make that happen. what to do? what to doooo? solution: banana cupcakes with honey cinnamon frosting because honey and cinnamon are staples in your household. thanks, Martha Stewart, for providing such an easy recipe and for helping my bananas fulfill their destiny.

banana cupcakes with honey cinnamon frosting

banana cupcakes

- 1/12 c all purpose flour
- 3/4 c sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stick butter, melted
- 1 1/2 c mashed banana (approx 3 large bananas)
- 2 large eggs
- 1/2 tsp pure vanilla extract

1. preheat oven to 350 degrees F
2. line 12 cup muffin pan with paper liners
3. in a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt
4. make a well in the middle of the dry ingredients
5. to the well, add butter, bananas, eggs and vanilla and mix together
6. stir in flour mixture until ingredients are just combined evenly (do not over mix) 
7. evenly distribute batter into muffin pan
8. bake for 20-25 minutes or until an inserted toothpick comes out clean
9. remove cupcakes from oven and allow to cool on wire rack
10. frost with honey cinnamon frosting

honey cinnamon frosting

- 3 c powdered sugar
- 2 sticks unsalted butter at room temp.
- 2 tbs honey
- 1/2 tsp cinnamon


1. with an electric mixer, beat sugar, butter, honey and cinnamon for approx 4-5 minutes or until smooth and fluffy

1 comment:

  1. You nailed these pictures! Seriously awesome shots of some delicious looking cupcakes!