Banana cupcakes without waiting for a pile of bananas to get ripe? Can do! It might seem odd but using baby bananas ensures a smooth batter. I like the taste/texture of Target’s brand, Gerber works well also. The cupcakes are moist, with the taste of banana cake.
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 4 4-ounce tubs step 2 bananas for babies (approx 1 ½ cups)
- ½ cup unsalted butter (1 stick) melted and cooled a bit
- 2 large eggs
- ½ tsp pure vanilla extract
Preheat the oven to 350° and line a 12 muffin cup pan with paper liners.
In a large bowl whisk the dry ingredients together.
In a medium bowl whisk the bananas, eggs, butter and vanilla together, pour on the dry and whisk till just blended.
Divide equally between the liners. Bake for 25 to minutes, or until golden brown and done when tested with a toothpick. Let cool for a few minutes, transfer to a cooling rack and let cool completely before frosting.
- 1 ¼ cups powdered sugar
- ½ cup room temperature unsalted butter
- 1 Tbsp honey
- 1/8 tsp ground cinnamon
Cream the butter in a large mixing bowl and beat with a hand mixer (or use a stand mixer) until creamy. Beat in the honey and cinnamon and then add the powdered sugar in ¼ cup increments, until smooth. Spread or pipe on the cooled cupcakes. If desired top with banana chips for decoration.
Makes 12 cupcakes.