Banana Cupcakes with Honey Cinnamon Frosting

Banana Cupcakes are delicious and will stay fluffy and moist for up to 5 days, so they are great to have for a party or some sort of get together. When making this make sure that you have a lot of time on your hands, because they will take a while to actually make the batter, make the frosting, and finally decorate them. The batch makes about 12-16 cupcakes if using a tablespoon to equally distribute the batter into the cupcake holders. 

For the cake

1. 1 1/2 cups flour
2. 1 cup sugar
3. 1 tsp. baking powder
4. 1/2 tsp. baking soda
5. 1/4 tsp. salt
6. 2 cups mashed bananas (about 4 bananas)
7. 2 eggs
8. 1/2 tsp. vanilla
9. 1/4 tsp. cinnamon

For the frosting

1. 1/2 cup butter
2. 1/2 cup cream cheese
3. 1 tsp. vanilla
4. 2 tbsp. honey
5. 1/4 tsp. cinnamon
6. 3-4 cups powdered sugar
7. 1 tbsp. milk

Instructions

1. Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners and set aside.
2. Whisk together flour, sugar, baking powder, baking soda and salt.
3. Add mashed bananas, eggs, vanilla and cinnamon and mix until just combined.
4. Pour evenly into lined cupcake tin.
5. Bake for 25-30 minutes. Let cool completely.
6. To start the frosting, beat together cream cheese, butter, vanilla, honey, and cinnamon.
7. Add in milk and half of powdered sugar until just combined.

Add remaining powdered sugar and beat for about 3 minutes, until smooth.

As a result of baking this and adding my own twist I added some cooked banana's to top it off, and instead of powdered sugar to top it completely I used the cinnamon and cane sugar mixture. With this recipe I'd give it a 8/10. It was very good but I feel like the frosting was too sweet.