Banana cupcakes with honey and cinnamon frosting

I often have leftover bananas at the end of the week, and normally turn them into a comforting loaf cake. However this week there was a coffee morning at Sam’s school to bake for, so I decided to broaden my cupcake repertoire and try out a new recipe.

I’m starting to get commissions to make cupcakes for parties, so the more practice I can get the better!

These beauties are a Martha Stewart recipe – the honey and cinnamon frosting sounded so delicious I had to give it a try.

The cakes themselves are perfect little portions of banana bread. So if you wanted a nourishing after school snack, a lunchbox treat or even a breakfast alternative, just leave the cakes plain. I’m sure they’d freeze beautifully if you made a big batch.

But if it’s for a special treat or occasion, get that frosting on ’em! It’s really delicious and just a bit different with the added honey and cinnamon.

Banana Cupcakes (Makes 12 muffin-sized cakes or 24 fairycakes)

• 150g plain flour
• 170g caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 112g unsalted butter, melted
• 4 mashed ripe bananas
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

Method

1. Preheat oven to 180’C/160’C Fan. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in centre of flour mixture. In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla. Pour into well and stir to incorporate flour mixture (do not over mix). Dividing evenly, spoon batter into muffin cups or smaller fairy bun size cakes to make the mixture go further. I only fill my cases 1/3 full to allow the cakes to rise and leave room for the buttercream.
3. Bake until a toothpick inserted in centre 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.

Honey and Cinnamon Frosting (enough for 12 cakes)

Ingredients

• 155g icing sugar
• 112g unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon

Method

1. In a medium bowl, using an electric mixer, beat icing sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

I doubled this amount as I made 24 fairy cakes and never like to skimp on the topping – it’s what makes the impact.

To decorate I used Milky Way Little Stars and these great little gold glimmer discs I got from Ladybird Cakes in my favourite town Tynemouth in the North East. I’m always on the hunt for unusual sprinkles, so whenever I see any I get them to add to my collection.

I took the entire box of 24 cakes to the school coffee morning, expecting to have a few to bring home, but no! They were ALL scoffed 🙂