Banana Cupcakes with Honey Cinnamon Frosting

By Kate - November 09, 2017

The proper time to bake banana bread, banana cake or banana cupcakes is when you see the bananas on your fruit bowl getting spotty and brown. They said that the best time to eat them is when it looks like it is rotten, but we don't really eat them that way as the kids don't like the appearance and the smell.

We don't want to throw it away and waste food either so the best option is to bake them into these delicious, sweet banana cupcakes. I've come across Martha Stewart's website and found this recipe. I checked the ingredients if I have them in the kitchen and I'm so lucky to have them all except for the vanilla (I usually don't put vanilla even if the recipe calls for it anyway- I really don't mind if I omit it) but of course it's your choice.

Today, the kids helped me bake. My son loves mixing all the ingredients together in a bowl as he's imagining it's a lava coming out from a volcano - haha! Another thing he loves to do when baking is licking the batter from the spatula while I'm preparing for the cupcake tins! I don't mind him doing this as that is the beauty of baking hahaha!

I noticed my second daughter has a keen interest in baking too just like her Mom. She's so excited to pipe the frosting and decorate half of the cupcakes we baked. I let them be creative and think of what to put on top. She thought of Nerds rainbow candy, chocolate drops, pretzels and white sprinkles (or maybe because those are the only things she could find in my kitchen haha!) They turned out great. I'll post it on my other blog - Mommy blog.

I love this recipe from Martha. It's so easy to make and the ingredients are not complicated yet the cinnamon and the honey brings a different kick on the banana cupcakes. I could eat them all and gain 10 pounds the next morning haha! Have a go and let me know how it goes to you!


1 1/2 cup all purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups mashed ripe bananas (about 4 bananas)
115 grams (1/2 cup) butter, melted
2 large eggs
1/2 tsp vanilla extract


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.

4. Serve and enjoy with family and friends!

Source: Martha Stewart

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