After 18 losses and 4 wins, the season is finally over for Balls. In celebration, I decided to make banana cupcakes for the team.
I tried using this recipe to make mini cupcakes without a mini cupcake pan. Not a good idea. Without the pan, there’s nothing to keep the batter in the liner (common sense!). They end up looking sad, awful and flat. Lesson learned.
Luckily after my mini experiment, I had enough batter for 12 regular sized cupcakes. The post-frosting photo didn’t look so hot so I’m only posting the pre-frosting photo. Hopefully my food photography skills will improve…
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 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.
- 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.
- 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.
Honey-Cinnamon Frosting
- 1 1/4 cup confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon
- In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes
