It’s not a banana muffin, it’s a cupcake! What’s the difference? Muffins have a more dense and bread-like texture. Cupcakes have a finer crumb, are more delicate and sweet. This is definitely a banana cupcake. And not just any banana cupcakes – White Chocolate Banana Cupcakes with Honey Cinnamon Frosting. Layers of flavors and a pretty presentation too.
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup mashed ripe bananas
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup white baking chips
- 2 1/2 cups confectioners' sugar, sifted
- 1 cup unsalted butter, softened
- 3 Tbls. honey
- 1/2 tsp. ground cinnamon
- crushed graham crackers
- banana chips
Preheat oven to 350°F and line muffin tins with 18 paper liners.
Melt white baking chips in the microwave at 10-second intervals, stirring after each until smooth. The chocolate will continue to melt after removing from the microwave, so take this process slowly.
In a medium bowl, sift the flour, baking powder, baking soda and salt.
In a stand mixer, cream butter and sugar. Add the eggs, one at a time until incorporated. Scrape down the sides of the bowl.
Add the vanilla, bananas, buttermilk and melted baking chips. Scrape down the bowl.
Slowly add the flour until all is incorporated.
Fill the 18 liners 2/3 full of batter. Bake for 15-20 minutes or until toothpick comes out clean. Remove to wire racks to cool completely
In a stand mixer on med-high speed, cream the butter until light and fluffy.
Turn the mixer to slow and slowly add the confectioners' sugar, honey and cinnamon. Beat until smooth 5-6 minutes.
Frost the cupcakes using a pastry bag fitted with a #6B tip.
Pour the crushed graham crackers into a bowl and roll the edges of the frosted cupcakes in the graham crackers.
Add a banana chip.