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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.

Source: Everyday Food, March 2008
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  • jsubjack19
    15 JAN, 2018
    I’ve made this recipe several times. We love it!
    Reply
  • ALR10051676DW
    12 JAN, 2018
    MINOUCHKA -- Looks easy and great!
    Reply
  • miarap05
    4 JUL, 2017
    I am making these banana cupcakes for my dad! The batter tasted great and I've put the cupcakes into the oven right now. However, I do have some leftover batter... I don't know what I've done wrong. Has anybody experienced this problem before? What can I do?
    Reply
  • shelbysambrone
    5 DEC, 2016
    Cupcakes were very dense, very uncupcake like and more of a muffin. Still yummy, a bit too sweet but good none the less.
    Reply
    • samanthakrob3
      1 JUL, 2017
      If the frosting is too sweet then add a pinch or two of salt. It easily cuts down on the sweetness, and you wont even taste the salt! Salt is an ingredient most bakers use in their frosting. I do not know why this recipe does not mention it.
  • samanthakrob3
    1 JUL, 2017
    I love banana muffins so much, so when I found out there was a banana cupcake I went right to it. I hope I am not disappointed by this recipe, and that the frosting creates stiff peaks that are good for piping. I'll let you know my thoughts on the recipe after its made!
    Reply
  • Amanda Price
    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 food.com recipe. Sorry Martha
    Reply
    • budsnbloom62
      9 MAR, 2017
      I wonder what happened. That's weird. I used paper muffin cups as well & that didn't happen to me. Hmm wish I could tell u why that happened so u can retry because these are worth it. They're so delicious!!
    • suem62
      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
  • budsnbloom62
    9 MAR, 2017
    These are the most delicious & easy cupcakes. They're also nice & moist, And the Honey Cinnamon Frosting pairs very well with these & is also easy & delicious. It makes 12 good size cupcakes as the recipe states. This recipe will be a regular in my kitchen :)
    Reply
  • Aihpos
    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.
    Reply
    • ALR5293574DW
      26 JUN, 2016
      @Aihpos, considering 350 degrees Fahrenheit is 662 degrees celsius, I'm pretty sure clarification is not needed...
      • genevievefabela
        23 DEC, 2016
        Well technically 350 degrees Fahrenheit is 177 degrees Celsius. And 350 degrees Celsius would be 662 degrees Fahrenheit. But close enough.
  • juanapalazzic
    9 JAN, 2016
    Is it normal that they're too soft? I think they are ready but they are way too soft? Is it because of the banana??? Is it normal??
    Reply
  • Captain Whisk
    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!
    Reply

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