We have friends coming over tomorrow for a rescheduled Christmas lunch (a couple of inches of snow here in southern England can seriously wreak havoc on one’s social life).  Unfortunately, since we weren’t able to get together when we originally planned, their cookie Christmas basket was … well … a bit past its prime, let’s say, and needed to be replaced. 

Last year, I faffed around with one of Martha’s fabulous cupcake recipes and was rewarded by watching our friends snarf them up one after the other.  Really, more like a muffin than a cake, these little babies have a gorgeous moist crumb and keep well for a few days.  And the honey-cinnamon icing makes the perfect complement without sending it off the charts with sweetness (and, if you have leftover icing, it freezes amazingly well).

So, tomorrow, they’re taking home another batch of these lovelies to start the new year right!

Banana Cupcakes with Honey-Cinnamon Frosting

  • 1 1/2 cup all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 oz butter, melted and cooled
  • 1 cup mashed bananas*
  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 1/2 tsp vanilla extract


  • 1 1/4 cup powdered sugar sifted with 1/8 tsp cinnamon
  • 4 oz butter, room temperature
  • 1/2 tsp honey

To make the cake, preheat the oven to 350 F.

In a large bowl, sift all the dry ingredients together. In a medium size bowl, mix the bananas, yogurt, eggs, butter and vanilla extract until smooth.  Pour the wet ingredients into the dry and mix well but don’t overmix, then divide into cupcake cups (this recipe makes between 12-15 cupcakes).  Bake for 25-30 minutes.  Remove and cool in the tin for 5 minutes before pulling them out of the tin to cool on a rack.

To make the icing, use a mixer to cream the butter and honey until light and fluffy before addding the powdered sugar/cinnamon mixture.  This recipe is enough to frost all 15 cupcakes with a little to spare.

* A note about bananas:  If you have bananas that are getting a bit too brown and soft, pop them in the freezer and they’ll be the perfect for whenever you want to make banana bread or banana cake (just be sure to thaw them on a plate because they do get a bit oozy and icky for the counter).