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Banana Cupcakes with Honey-Cinnamon Frosting

For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Banana Cupcakes with Honey-Cinnamon Frosting

Source: Everyday Food, 2008


  • 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
  • Honey-Cinnamon Frosting


  1. 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.

  2. 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.

  3. 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.

Reviews (94)

  • Maxime Godin 3 Aug, 2015

    Really good cupcakes! I use the recommended recipe for icing, but replace the honey with dark rum for a delicious rum-cinnamon icing. A real treat!

  • sophiaviva 3 Aug, 2015

    When it says 350 degrees, I assume that's in Fahrenheit, right? It would be good to clarify these things for non-US users.

  • mattandtina 4 Jan, 2015

    Made these for our daughter's 4th birthday (as she requested strawberry banana cupcakes) with a strawberry cream cheese frosting! Yum. They were a hit! Everyone liked them. Lots like a moist banana bread ~ but that's okay with us. Will make again I'm sure! :) Thanks for the recipe.

  • wendylovesfootball 2 May, 2014

    I have made these many times and everyone just loves them! I highly recommend this recipe!!

  • r andrea hernandez 5 Apr, 2014

    i made this, and everybody loved this cupcake. banana is a favourite fruit from my husband, so he was the first to eat it. i made it using oil.

  • rosasdolcevita 16 Jan, 2014

    I had left a review a while ago but it mysteriously disappeared. I made these a while ago and they were wonderful! I only had enough bananas to make one cup, so I decided to reduce the flour to 1 cup, as well. They turned out fluffy and tender and my kids loved them! I didn't like the frosting by itself but I loved how it tasted with the banana cupcake. I will definitely make this again.

  • babettepepaj 4 Jul, 2013

    What a delightful banana cupcakes recipe. Thanks for sharing! I'm pregnant so I'm having intense cravings for banana recipes. This will surly hit the spot!

  • j_montero72 30 Apr, 2013

    I love baking...that's my passion but when i tried to bake for the first time it was awesome. but when i bake second time it was hard or something like dry. tell me why?

  • Naznalina melanco8282 14 Apr, 2013

    My best friend loves bananas so I decided to make banana cupcakes for her I was a little worried at first because its all bananas in a cupcake but they're delicious if you're you thinking of making these you definitely should!!!! & the frosting is AMAZING

  • jenbkinghorn 9 Apr, 2013

    I made this recipe this weekend and all I can say is WOW. Its delicious, the icing is fluffy and divine and the cinnamon and honey add such a classy touch. I used butter flavor crisco in place of the butter though and I also added chocolate chips to the batter. They were gone in a day.

  • Lollipop1lori 11 Mar, 2013

    This recipe is great. I was looking for a banana muffin recipe and came across this one. I have made it a couple of times and have not been disappointed. I put blueberries in this time. Another hit! My kids are not fond of icing so I left these plain but have used one of Martha's cream cheese frostings before and loved it. Rave reviews.

  • flirtycheer_girl 8 Feb, 2013

    I really wanted to like this recipe but sadly I cannot. I used muffin cups and the oil from the butter seeped through the cups and into the muffin pan. It was drinking with grease. The top were hard and the centre was too wet. I will stick to my recipe. Sorry Martha

  • susanmolloy 26 Sep, 2014

    heya yes i had the same problem with the cases being soaked with the butter and oil, until 2 days ago when i was given a geat tip to keep the colour in all ur cupcake cases, so here goes, :-) if you get some rice (any kind) uncooked, and put some into the bottoms of each of ur cupcake pans,enough just to cover the bottom, then place ur cases on top of the rice, then put mixture into cases, the rice is meant to absorb all of the oils so ur cases will be as good as new, hope this helps,x

  • sunshine77777 2 Feb, 2013

    Scrum delicious! I was looking for something other than the old stand by banana bread to make with some extra bananas I had on hand, this is my new go to cupcake recipe. I agree that the frosting is a tad to sweet, but I love the honey and cinnamon together, brings everything together nicely.

  • veronika szalontayova 21 Jan, 2013

    Definitely a very nice cake. Possibly one of the nicest cakes that I ever made :)
    I forgot to put honey in the icing (ooops), but it was gorgeous without it as well.
    VERY sweet though! I will probably cut down on sugar next time I make this.

  • nicolemichas 17 Jan, 2013

    Almost followed this to the letter. Only thing I did was put 1/2 cup of sugar in (and next time will only put a 1/4 cup in as it is sweet enough with the bananas.
    Cooked them in a muffin maker press and they were perfect. Yummy and the kids LOVED them.
    Will make again, and again and again

  • joolie 10 Jan, 2013

    I don't understand the complaints! I have made these cupcakes at least 3 times-- one of which I gave them to someone as a thank-you. These cupcakes ROCK. The person I gave them to said that she was hiding them from her family so she could have them to herself--they were that good. Yes, use bananas that are super dark and squishy. I followed the instructions to the letter.

  • Vanessachase 30 Sep, 2012

    These were really, REALLY good. Something about that banana in the batter makes it so moist and sweet. The icing was a nice twist on vanilla cream with the honey and cinnamon. My new favorite cupcake recipe!

  • patricialuvsclay 25 Aug, 2012

    I have tried this recipe three times, twice as written and once following baker guys instructions.

    If you want a muffin like cupcake then this recipe is the one for you, however if you want a light and fluffy cupcake, then definitely follow baker guys instructions. The taste is the same but the texture is what is different.

    This recipe has been my go to recipe when making banana split cupcakes and it just got better because of the modifications that baker guy suggested. Thanks baker guy!!!

  • mgc_78w 25 Jul, 2012

    These were just wonderful! I substituted nutmeg instead of cinnamon (due to allergies) and they turned out grand!

  • sary_tz 12 Jul, 2012

    I followed it exactly but when I baked them, I put a container with water in the oven, this way the vapor or condensation created, makes the cupcakes SUPER FLUFFY and even more delicious!!! You have to try it!!!

  • foreveranangel70 27 May, 2012

    I followed baker guys recommendations, with 4 bananas. I also filled them with a mashed caramelized banana filling. They were really good! I also topped them with chocolate ganache frosting!

  • CaterinaL 7 May, 2012

    To BakerGuy before me, your adjustments were off the hook! Perfectly light and fluffy cupcakes, although I did add 4 bananas and not 2. Had it not been for your post, I wouldn't have tried this recipe. I already know how to make muffins! ;)

  • BakerGuy 21 Apr, 2012

    Too breadlike. Made these changes:

    Cake flour
    2 ripe bananas
    2 tsp baking powder
    3 eggs
    1 tsp cinnamon

    Separate eggs. Cream the butter. Beat the bananas and egg yolks into the butter, well mixed. Beat the egg whites until stiff peaks form. Mix 1/3 of the whites with the wet mix. Fold the wet mix into the dry until mostly mixed. Then gently fold in the last 2/3 of the egg whites. Spoon into the cups, and bake for 15-20 mins.

    Light & fluffy.

    Had to be brief, 500 word limit.

  • Cg811 3 Mar, 2012

    Very unhappy with this recipe. Cupcakes were more like muffins & completely tasteless.

  • dmholton 1 Mar, 2012

    Excellent! The cupcakes are moist and tasty and the frosting is incredible. The only change I made was I added one teaspoon of cinnamon to the cupcake batter, other than that I followed the recipe exactly. I will make this again and again!

  • swhittle155 13 Feb, 2012

    Excellent recipe! Very quick and easy to make. I decided to add a bit of brown sugar to the honey cinnamon frosting and it turned out great!

  • fancycupcakesdc 20 Jan, 2012

    Yummylicious! Very moist cake, more like muffin than cake but I think thats to be expected when using banana's. I was pleasantly suprised how strong the banana flavor was, I'm glad I do not add any banana extract as it was not needed. I added about a 1/2cp of walnut pieces just for added texture and loved having that bit of crunch. I used a cream cheese frosting with the cinnamon and honey and it complimented perfectly. Great recipe will add it to my arsenal of cupcake recipes.

  • cggardengirl 20 Nov, 2011

    To those who say this recipe has very little flavor...You must use VERY RIPE BANANAS - to the degree that they are practically black. This is when a banana is best for use in baking. The starch turns to sugar at this stage and renders a very nice moist and sweet flavor - a very banana flavor. Hope this helps.

  • marinaph68 8 Aug, 2011

    I made this recipe today and my family LOVED it! Best banana cupcake recipe! The delicious icing was a hit too.

  • PaniciPlease 7 May, 2011

    I thought the flavors in this recipe were GREAT-- especially the frosting! But the texture of my cupcakes came out a bit tough-- like a muffin but even tougher! I'm not sure what the cause of this was, maybe leaving it too long in the oven, overmixing? I'm not sure at all-- but I shall attempt again using vegetable oil instead of butter next time and re-review. If anyone has suggestions please help! My cupcakes also stuck too hard to the cupcake wrappers. But besides that, the FLAVOR was great!

  • naturalsoapgirl 15 Apr, 2011

    I think everyone must just review this recipe along with the frosting. I used both the cupcake and frosting recipes and both are awesome. This is my new go-to recipe - especially for the cupcake which is both light and fluffy and also just the right sweetness. 25 minutes was just perfect in my oven. Yum!

  • Carmenid 19 Mar, 2011

    Very good, highly recommend!

  • flacathy 5 Mar, 2011

    These cupcakes are delicious! I only had 2 bananas so I halved the recipe and used a slightly smaller cupcake tin so the recipe make 8 cupcakes. These cupcakes are so moist and flavorable that I did not make the frosting. I did add about 1/4 cup butterscotch chipe. I definitely will make this reipe again and share it with others.

  • Ritz24 25 Feb, 2011

    I just made the banana cupcakes with honey-cinnamon cupcakes. I added a 1/4 tsp. of salt to the frosting to make it a little less sweet and they are AWESOME! I've never had banana cupcakes before, and honey-cinnamon frosting is pretty unique, so I'm sure the family will love them.

  • TCCP 21 Feb, 2011

    I added 1 Tbsp of milk and 1 Tbsp of sour cream to make it more tender, chocolate in the middle as previously suggested and skipped the frosting all together. Delicious!

  • Praely 29 Dec, 2010

    Today I made this cupcake for my cooking test in Kitchen Operation Subject, it was awesome. My teacher and my friend thought it was very delicious. I got very good mark for this cupcake!!! :) But I think Honey-Cinnamon Frosting is too sweet, so I reduce the amount of confectioner sugar to be 3/4 cup. It comes out PERFECT! Thanks for your wonderful recipe^___^

  • Lipson 9 Nov, 2010

    I though this cupcake/muffin was delicious - right amount of everything and not too sweet. I used banana for one batch and passionfruit for another - yummmmm. And the icing is rich and very very tasty. Will definitely make again, was a big hit.

  • aquajade 25 Oct, 2010

    With this recipe, I can make 18 regular size cupcakes. I usually use the very sweet golden bananas we can find here in Malaysia. Add some choc chips in the middle of the batter just before baking for an extra oomph! Doesn't require the icing if you add the choc chips.

  • SweetPeachBaker 15 Aug, 2010

    Sadly this cupcake is more of a muffin and not a very tasty one at that. It lacks flavor, cupcake moistness and fluffiness, and the icing is too sweet. This recipe is not worth keeping or ever trying again.

  • rledou1 10 Aug, 2010

    I was so excited when I saw this reciepe because I love bananas, and I wish I could say they were great. But sadly they were not. The cupcake didn't have a lot of flavor and the icing was just okay.

  • helenech 22 Jul, 2010

    Super easy, super yummy! I agree with other commenters, the frosting might be too sweet, but I'll play with that next time I make them.

  • yamini 24 May, 2010

    these were THE BEST cupcakes i EVER made! i love banana anything so was looking for some cupcakes in that taste. the only thing was when i made them they kind of ooozed out of the BIG cupcake papercups but it was fine. i added a bit of dark chocolate in the middle before baking each and it gave them a schnazzy decadent finish. i did that because i didnt have time to make frosting. thank you for this great recipe!! so simple and easy to top it off!

  • FalconRose 4 May, 2010

    Made these beauties with gluten free flour (in Australia, I recommend "White Wings Gluten Free Flour") and low salt butter- the results were AMAZING!! Ultra ripe, unbruised bananas are the way to go! xox

  • yamini 29 Apr, 2010

    delicious. and i made 8 monster cupcakes out of the batter and added a bit of dark chocolate in the center to skip the frosting part. very easy and quick recipe. simple usually tastes best. and i only had 2 large bananas and it tasted bananny. :)

  • GlowWyrm 11 Apr, 2010

    I have made these a few times and have always ended up with enough batter for 12 regular sized cupcakes. I'm not sure why you ended up with so much batter. Perhaps your cupcake/muffin pan is a little smaller than the average size.

  • rnwhistle 10 Apr, 2010

    I think it is strange that only one other person commented on the fact that there was too much batter for 12 cupcakes. Because I follow directions, I over filled them. I thought it seemed like too much and was right. This was enough batter for 18. Did you other people really try these? If so why didn't you tell others that there is too much batter? They were good but like muffins - not cupcakes.

  • eberhardt_kimberly 6 Apr, 2010

    These were fantastic! I made them for a co-worker's birthday and they were universally ejnoyed. Easy to make too!

  • casey94 15 Mar, 2010

    these were absolutely delicious. i made them for a baby shower and everyone loved them. the frosting is really good too, but don't frost them generously otherwise it will overpower the cupcake.

  • jennpark 10 Feb, 2010

    These taste great and are easy to make!

  • deann1123 10 Feb, 2010

    i would like to find a good banana cookie reciepe

  • awmclafferty 21 Jan, 2010

    I made these for my daughter's 1st birthday and she loved it!

  • tanea crawford 19 Jan, 2010

    These are gr8! Made them for my daughter' in class party. Garnished w/ dried bananas instead of fresh (no turning brown).
    Would be good for breakfast w/o frosting. May even add nuts next time. YUMMMM!

  • donaliza 29 Dec, 2009

    these cupcakes turned out fantastic and taste great without the frosting as well :)

  • CanadianYYC 25 Nov, 2009

    I made these for my 3-year old son's in-class birthday party. They were a hit! I put a little blue food coloring in the icing to make them more fun and colorful for the kids. Two thumbs UP!

  • LRH2 15 Nov, 2009

    Delicious - for the frosting, I used only 1 cup sugar and 3/4 stick butter, and still had plenty

  • jennifer westfall 5 Jul, 2009

    these were the easiest things i've made in a long time - so much lighter than banana bread and takes much less time.

  • farahazwati 2 Jun, 2009

    simply awesome

  • souplady 14 Mar, 2009

    These are great cupcakes

  • jmhnath 6 Mar, 2009

    These were absolutely DELICIOUS! I thought a honey and cinnamon icing would taste weird (and it kind of does without the cupcake to compliment it) but it was sooooo good. Highly recommend.

  • Chen23 23 Feb, 2009

    kalexiloo if you doubled it then you could probably make it in a 9x13. As a general rule cake batters for a 9x13 pan make 24 cupcakes. HTH

  • kalexiloo 19 Feb, 2009

    could i use this same recipe for a 9x13 pan?

  • adidvir 8 Feb, 2009

    these is the best cupcake ever !

  • danielle robbins78 7 Feb, 2009

    These cupcakes are super yummy, one of my favorites.

  • mintsnapple524 22 Jan, 2009

    everyone absolutely LOVES these muffins. they are so easy to make, and they even taste great without the frosting!

  • mintsnapple524 21 Jan, 2009

    everyone absolutely LOVES these muffins. they are so easy to make, and they even taste great without the frosting!

  • mintsnapple524 21 Jan, 2009

    everyone absolutely LOVES these muffins. they are so easy to make, and they even taste great without the frosting!

  • mintsnapple524 20 Jan, 2009

    everyone absolutely LOVES these muffins. they are so easy to make, and they even taste great without the frosting!

  • emleigh 10 Jan, 2009

    Just made these today - added a little nutmeg to the batter and left the honey out of the frosting. Turned out great - my husband keeps asking for another!

  • umwali 25 Dec, 2008

    Thank you for this really easy to follow recipe and soooooooooooooo yummy, eaveryone loved them even without adding the frosting, many thanks.

  • umwali 25 Dec, 2008

    very easy and really yummy, my kids and my husband really loved them .

  • twinvintage 25 Oct, 2008

    Absolutely Devine! Frosting and all! I am so pleased to have found a solution for my over-ripe bananas!

  • maggymar 17 Sep, 2008

    I made these with my 3 year old son. We had so much fun making them and really enjoyed eating them too! They are so moist and delicious! 5 stars all the way!

  • absolutrenee 6 Aug, 2008

    How come every time I make one of the cupcakes recipes I end up with twice the amount of cupcakes as is mentioned in the recipe? Same with the muffins. Are muffintrays a different size in America then in Europe? I used the standard, 'normal' size tray for 12 muffins with standard sized cups. If anyone travels between Europe and America - and knows - please tell me? They always turn out great btw, these too. Can't wait to try the next recipe!

  • michellelee 6 Jul, 2008

    These were really good! I ate two at one sitting!

  • quitepeculiar 16 Jun, 2008

    These were great. I made a vegan version by adding an extra banana to replace the eggs, and used non-hydrogenated vegan butter, and it turned out incredible. I'll definitely make these again in the future.

  • mommydoctor 10 Jun, 2008

    These were wonderful and easy to make with my two toddlers. A great way to use those overripe bananas. The honey cinnamon frosting was very nice. I will definitely make these again.

  • Penni_D 9 Jun, 2008

    These have been a huge hit with my family here in Australia. However, I'm not sure if I have got the butter measured right. But at the end of the day they are simply delicious. They stay soft

  • metrosupialdesigns 26 May, 2008

    We make these a lot, as we always seem to have overripe bananas around. We also find that 3/4 cup sugar is too sweet and cut it back to 1/2 cup. Yummy.

  • PinkAlligator 19 Apr, 2008

    I was so excited for these. Unfortunately, they were like muffins. The frosting was amazing! I have made it 2 times. The first time as directed. A bit too sweet. Then I cut back a bit on the sugar not the honey. It is lovely! I am going to try to find a better cake or cupcake to go with this. Any ideas?

  • mrsjweiss 14 Apr, 2008

    Yummy banana cupcakes! My husband loved them and I will definitely make them again. The batter only makes 12, so they disappear almost too quickly. Also, the frosting is quite buttery, so maybe it would be a good idea to cut back on some of the butter.

  • geekygrandma 5 Apr, 2008

    Yipes - Sorry!
    I made a typo in my post of 3/18 regarding these cupcakes: I decreased the amount of sugar to 1/2 cup (from 3/4 of a cup as indicated in the recipe).

  • pomegranatesky6 3 Apr, 2008

    These cupcakes are beautiful and delicious. The frosting is very sweet and not white like the picture but I think it add a more natural taste a look to cupcakes which usually have brightly colored tastless frosting.

  • nlshugars 25 Mar, 2008

    I thought these were AMAZING! Easy to make, tasty and the kids (and husband) loved them. Keep these kinds of recipes coming. This is a definite "will make again" kind of recipe.

  • geekygrandma 17 Mar, 2008

    These cupcakes are very good, moist, tender, have a nice banana flavor, and very easy to make. They're not dense like banana bread and are more muffin-like. We thought they were a little too sweet so I cut the sugar to 1 cup the second time I made them. They turned out just as nice. We voted for cream cheese frosting instead of the recommended honey frosting as it was too sweet for our family's taste. These are one of our favorites now.

  • linda_swain 14 Mar, 2008

    I made these last night. The cake part turned out well, though my husband and thought they tasted more like muffins. The frosting was a bit of a mystery. It might have been the honey, but the frosting turned out very yellow (like the color of butter). To compensate, I added more sugar to try to whiten it. When I did that it was way too sweet. The published photo of this frosting is white and fluffy... how did they get it that way?

  • linda_swain 14 Mar, 2008

    I made these last night. The cake part turned out well, though my husband

  • drsmartcookie 2 Mar, 2008

    These are fantastic. I was worried they'd be too "banana bread-y" -- heavy and dense -- but to my delight they were truly "cupcake-y" and dessert-like. They're also tremendously easy to make.

    I don't like honey so I omitted it from the frosting and added a little milk to make it more spreadable. Perfect!

  • patv 25 Feb, 2008

    So, so easy to make! It is amazing that they taste so superb.

  • etawalker 17 Feb, 2008

    My family loved these! The frosting is especially lovely. Great recipe!

  • sabzmom 17 Feb, 2008

    These are absolutely divine. They would be great without the frosting, but the cinnamon and honey combo is not to be missed. My 20-month-old daughter and I just made these. She lined the cupcakes and helped with the stirring. Even with a toddler, these were super fast and easy. Will make again and these are the leading candidate for her birthday party this year.

  • angiemc 17 Feb, 2008

    Delicious delicious delicious!!. I will definetely be making these again.

  • GlowWyrm 15 Feb, 2008

    These are really good cupcakes. I halved the recipe since I only have a 6 muffin tin. They were so good that everyone ate them up before they were completely cool so I never even had a chance to frost them.

  • krazykongfu 13 Feb, 2008

    I just made these. . . Icing and all! It is so good! I recommend them very much. And they are really quick.

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