Try this Banana Cupcakes with Cinnamon Frosting recipe
- 2 large eggs
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 3/4 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 1/2 cups of flour
- 1/2 cup of unsalted butter melted
- 1 1/2 cups of mashed bananas (about 4 bananas)
- cinnamon frosting
- 1 1/4 cup of powdered sugar
- 1/2 cup of unsalted butter room temperature
- 1 tablespoon of honey
- 1/8 easpoonof ground cinnamon
- Carbohydrate 24.9125208534923 g
- Cholesterol 70.5 mg
- Fat 1.96291666692556 g
- Fiber 0.843750015614426 g
- Protein 5.32479166939556 g
- Saturated Fat 0.564937500040947 g
- Serving Size 1 1 Serving (49g)
- Sodium 120.853333333862 mg
- Sugar 24.0687708378779 g
- Trans Fat 0.379395833419189 g
- Calories 141 calories
Step-by-step
- Preheat oven to 350 degrees F and place liners in a muffin pan.
- In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt until well combined.
- Add the butter, mashed bananas, eggs and vanilla and mix well.
- Pour batter evenly into liners in muffin tin (they will be filled almost to the top) and bake for 25 to 30 minutes or until a toothpick inserted into the middle of one comes out clean.
- While cupcakes are baking, prepare the frosting. In a medium bowl, mix the powdered sugar, butter, honey and ground cinnamon until smooth. I would stir with a spoon first and then use an electric mixer to get the right consistency.
- Once cupcakes are done, cool completely and spread or pipe frosting on top.
While a standard loaf cake relies on long, steady heat to build a dense, structured crumb throughout its heavy center, individual portions require a delicate balance to prevent a soggy core. Achieving a tender structure in small-format baked goods demands close attention to how wet components interact with dry elements when combined in the mixing bowl. Over-mixing activates gluten networks within the flour, transforming a light, tender structure into something dense and rubbery. Measuring flour by weight or fluffing it before scooping into a 3/4 cup measurement prevents excess compaction, ensuring the crumb remains open and soft.
Managing Moisture and Leavening
Mashed fruit introduces unpredictable moisture levels that can easily weigh down batter if the chemical leavening agents fail to react properly. Both baking powder and baking soda feature in this formulation to react with the acidity of the bananas and sugar, generating carbon dioxide bubbles that expand during the first fifteen minutes in a 350 degrees F oven. Letting the batter sit too long on the counter before baking causes these essential gases to escape prematurely, resulting in heavy, flat centers instead of a well-domed top. Cool the finished cakes completely on a wire rack before applying the honey-sweetened cinnamon topping, since residual warmth melts the butterfat in the frosting and destroys its structural integrity.
- Substitute plant-based butter sticks at a 1:1 ratio if avoiding dairy, though texture may soften slightly.
- Check doneness precisely at 25 minutes using a wooden toothpick inserted into the geometric center.
- Store frosted items in an airtight container at room temperature for up to two days to maintain moisture.
