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Banana, Honey and Cinnamon Cupcakes

1 Reviews

About the bake

These banana, honey and cinnamon cupcakes are simply divine. They are a combination of soft, moist banana bread sweetened with unrefined sugar and honey with a hint of warm spice from the cinnamon.

45Total Time
25Prep Time
20Bake Time
12Makes
Easy

Method

  1. Step 1:

    Preheat your oven to 160°C (140°C, gas mark 4) and line a cupcake tin with 12 cupcake cases.

  2. Step 2:

    Cream together the butter and sugars until pale and fluffy then add the eggs one at a time beating after each one.

  3. Step 3:

    In a bowl mash the bananas with the milk, vanilla extract and honey and add this to the butter sugar mixture, beating until just combined.

  4. Step 4:

    Sieve in the flour and cinnamon and gently fold in until smooth.

  5. Step 5:

    Spoon the batter into the cupcake cases until they are 2/3 full, then place in the oven for about 20 minutes until a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool before transferring onto a wire rack to cool completely.

  6. Step 6:

    To make the frosting, beat together the honey, butter and cinnamon until light, then slowly add the icing sugar beating until light and fluffy. Spoon into a piping bag and pipe onto the cooled cakes. Finish with a sprinkle of cinnamon if desired.

Ingredients

  • For the cupcakes

    • 125g Butter (unsalted) (softened)
    • 75g Unrefined golden caster sugar
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 2 Egg(s) (free range) (medium)
    • 3 Banana(s)
    • 50ml Milk
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 1 tsp Billington's light & mild honey
    • 125g Self-raising white flour
    • 0.5 tsp Cinnamon
  • For the frosting

    • 2 tbsp Billington's light & mild honey
    • 250g Butter (unsalted) (softened)
    • 0.5 tsp Cinnamon
    • 500g Icing sugar

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