I\’ve had a bunch of ugly black bananas staring at me every time I opened the freezer for weeks. I\’ve planned to make a banana cake but hadn\’t really had the motivation.

An article from Martha popped up on my Flipboard a month ago that I filled away for later (do you use flipboard? LOVE IT! you should totes check it out) Anyway, the article, Top 10 Dessert Recipes of 2012 had a few recipes that I wanted to try. First of where these banana cupcakes, wanted to try something other than cream cheese frosting.

So here is the original recipe. The one I have used, below, features some tweaks as suggested by the commentors on the recipe. Despite the name, it seems the original yields a more muffin like cake which I wasn\’t wanting.

I am glad I followed their tweaks, because these cupcakes are a.mazing! So light and fluffy. I\’d have to say these are the best cupcakes I have ever made!


  • 1 1/2 cups cake flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 3 eggs
  • 1/2 teaspoon pure vanilla extract

Honey-Cinnamon Frosting

  • 1 1/4 cup icing sugar
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees.
  2. Line a standard cupcake pan with paper liners.
  3. Cream the butter and sugar.
  4. Separate eggs.
  5. Beat the bananas and egg yolks into the butter, mix well.
  6. Beat the egg whites until stiff peaks form.
  7. Mix 1/3 of the whites with the wet mix.
  8. Fold the wet mix into the dry until mostly mixed.
  9. Then gently fold in the last 2/3 of the egg whites.
  10. Spoon into the cups, and bake for 15-20 mins.


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