The story behind these cupcakes is actually pretty funny. I was browsing the internet in my anthropology class a few weeks ago (as one usually does) and stumbled upon an instructional video on how to make an origami X-Wing fighter. My brothers and I are Star Wars fans, of course, so I immediately e-mailed them both with this challenge: whoever learns how to make this X-Wing first will get a special prize! Not 20 minutes later, my 19-year old brother, Dane, e-mailed me a picture of the X-Wing he had just made. I asked what he wanted, and he said cupcakes (which I rarely make because I am lazy). I scoured my cupboards and discovered that I bought banana chips a while ago, and I wanted to do something with them as a garnish. I found this recipe for banana cupcakes with honey-cinnamon frosting, and it was time to bake some cupcakes! This is the frosting that I used on my Guinness Gingerbread Cakes, by the way.
These cupcakes were absolutely perfect. The cake itself was moist and soft and oh-so delicate, and the frosting, with its honey and cinnamon, paired really well with the banana. The frosting is definitely really sweet, though, so cut back on the honey if you don’t have much of a sweet tooth. I thought the banana chip was a nice touch as a garnish, but if you’re serving them immediately, a slice of fresh banana is a good option, too, or chocolate jimmies. You probably already have everything you need to make these cupcakes, so what are you waiting for?
Your cupcake ingredients.
Combine your flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mash up your bananas in a large bowl.
Add in your butter, vanilla, and eggs.
Beat until evenly combined.
Gradually add in the flour mixture until evenly combined, but don’t overmix!
Line and/or grease your muffin tin and spoon 1/4 cup of batter into each one.
Bake at 350 degrees F for 25-30 minutes, until slightly golden and the tops are set.
While the cupcakes cool, make the frosting.
Beat together all of the ingredients, adding in a bit of milk a teaspoon at a time if you need to to thin it.
Garnish with a dried banana chip or not!
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
- 1½ cups mashed bananas (about 4 ripe bananas)
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 12 banana chips, for garnish (optional)
- 1¼ cup confectioners sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 2½ tablespoons honey
- ¼ teaspoon ground cinnamon
- 1 tablespoon milk (plus more if needed)
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners and spray with Pam. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Beat together butter, mashed bananas, eggs, and vanilla. Gradually mix in the flour mixture, scraping down the sides of the bowl to make sure everything is combined. Spoon ¼ cup batter into each muffin cup.
- Bake for 25-30 minutes until the tops are lightly golden and set. Allow the cupcakes to cool in the tin for 15 minutes, then remove and allow them to cool completely. Frost with the honey-cinnamon frosting (recipe follows).
- In a medium bowl, using an electric mixer, beat the confectioners' sugar, unsalted butter, honey, ground cinnamon, and milk until completely smooth. Taste and adjust amount of cinnamon and honey if needed, and add in more milk a teaspoon or two at a time if needed to thin it. If you plan to pipe the frosting onto the cupcakes, I highly recommend doubling the recipe.