Banana Cupcakes with Honey-Cinnamon Frosting

By Addie

If I make these cupcakes again however, I would add another banana (I was told by one of my taste testers that she would like a little more banana) However, I’m going to post the recipe that I used.

I was also told by a few that the honey buttercream was a little too sweet for their taste (I however thought it was perfect) but if you don’t like a sweeter frosting, use less honey.

The blog I adapted the recipe from has disappeared (I was extremely confused) and the buttercream recipe I used was found here.

I hope you enjoy these cupcakes as much as I did! When I made the frosting it was only enough for 12 cupcakes so I haven't made the second batch quite yet, but the pictures will be posted later today.

Ingredients

• CUPCAKES:
• 2 ripe bananas, mashed
• 1 cup peanut butter
• 2 tsp vanilla
• 2 eggs
• 1 1/2 cups sugar
• 1 tablespoon + 1 teaspoon molasses
• 1/2 cup vegetable oil
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups flour
• 1 cup whole milk
• .....................................
• HONEY BUTTERCREAM:
• 3 sticks butter
• 1/2 cup honey
• 5 cups powdered sugar

Preparation

Step 1

CUPCAKES:

Preheat oven to 350 degrees.

Combine bananas, peanut butter, and vanilla in a bowl until well combined. Set aside.

Beat eggs, sugar, and molasses with a stand mixer, or electric hand mixer, until well combined. Beat in the vegetable oil.

Next, pour the peanut butter and banana mixture into the sugar mixture and beat the mixture until creamy.

Add in the baking powder, salt, half of the flour, and half of the milk, combine. Add in the rest of the flour and milk and fully combine.

Scoop the batter into cupcake liners and fill each ¾ of the way full.

Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 10 minutes then transfer to a cooling rack and let fully cool before frosting.
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HONEY BUTTERCREAM:

Cream the butter with an electric mixer then add in the honey and beat well. Beat in the powdered sugar, about ½ a cup at a time, making sure all is evenly combined.