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
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Preheat oven to 350°F and line muffin tins with 18 paper liners.
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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.
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In a medium bowl, sift the flour, baking powder, baking soda and salt.
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In a stand mixer, cream butter and sugar. Add the eggs, one at a time until incorporated. Scrape down the sides of the bowl.
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Add the vanilla, bananas, buttermilk and melted baking chips. Scrape down the bowl.
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Slowly add the flour until all is incorporated.
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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
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In a stand mixer on med-high speed, cream the butter until light and fluffy.
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Turn the mixer to slow and slowly add the confectioners' sugar, honey and cinnamon. Beat until smooth 5-6 minutes.
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Frost the cupcakes using a pastry bag fitted with a #6B tip.
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Pour the crushed graham crackers into a bowl and roll the edges of the frosted cupcakes in the graham crackers.
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Add a banana chip.
Happy baking!
