Serious Eats has a recipe for banana cupcakes with honey-cinnamon frosting - yum!
Here's what poster Lucy Baker had to say:
This week for my magazine recipe review I decided to bake the banana cupcakes with honey-cinnamon frosting from the March issue of Everyday Food. I was intrigued by idea of the spiced buttercream. In my experience, most banana cakes are slathered in sugary cream cheese concoctions, of which I'm not the biggest fan. (Is that a horrible thing to admit as a foodie? What's your take on cream cheese vs. buttercream frosting?)
Initially, I was concerned that my cupcakes would lack complexity and depth. Only white sugar was called for, not dark brown, and the bananas I had on hand were ripe but not overly so (I prefer to bake with bananas that are spotted and mushy). But it turned out that my fears were unfounded. The cupcakes were moist, tender, and full of banana chunks. They puffed up perfectly and had lovely, golden tops. And the frosting? A surprising blend of spicy and sweet, thanks in large part to the subtle hint of honey.
Here's what poster Lucy Baker had to say:
This week for my magazine recipe review I decided to bake the banana cupcakes with honey-cinnamon frosting from the March issue of Everyday Food. I was intrigued by idea of the spiced buttercream. In my experience, most banana cakes are slathered in sugary cream cheese concoctions, of which I'm not the biggest fan. (Is that a horrible thing to admit as a foodie? What's your take on cream cheese vs. buttercream frosting?)
Initially, I was concerned that my cupcakes would lack complexity and depth. Only white sugar was called for, not dark brown, and the bananas I had on hand were ripe but not overly so (I prefer to bake with bananas that are spotted and mushy). But it turned out that my fears were unfounded. The cupcakes were moist, tender, and full of banana chunks. They puffed up perfectly and had lovely, golden tops. And the frosting? A surprising blend of spicy and sweet, thanks in large part to the subtle hint of honey.
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