Banana Cupcakes

Before I had kids, I was a Martha Stewart wannabe. I relished opportunities to let my domestic-diva run wild, and truly enjoyed seeing my loved ones happy, relaxed, and well-fed. However, now that I have two little ones under foot, my old Martha self has taken a vacation. The “current” me is more Kitty Foreman than Martha Stewart, but for now, I’m okay with that.

The funny thing is, even though I don’t have as much free time as I used to, I still go to Martha’s Everyday Food Magazine whenever I’m looking for something different to serve the critics, ahem, my family. I find that the recipes in Everyday Food are geared more towards busy families than the ones found in Martha Stewart Living.

One of our favorites from the Everyday Food archives is her Banana Cupcakes. My kids devour them, and so does my husband. However, I will fess up and admit that I am not a fan of the Honey-Cinnamon Frosting. Due to the time constraints of being a mom to two kids, two cats, and two dogs – I just use any brand of Whipped Vanilla icing. (Please don’t tell Martha!)

However, if I didn’t have kids, or cats, or dogs – I would absolutely make them with her Caramel Buttercream!

Ok, enough dilly-dallying – here’s the recipe in all its glory:

BANANA CUPCAKES

Makes 12.

INGREDIENTS:

1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

DIRECTIONS:

1.) Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2.)In a separate bowl, mash ripe bananas.

3.) Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not over mix).

4.) Dividing evenly, spoon batter into muffin cups.

5.) Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.

6.) Remove cupcakes from pan; cool completely on a wire rack. Spread tops with frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired. (I like to garnish ours with crushed walnuts on top!)

And, for those of you who want to try the Honey-Cinnamon Frosting:

INGREDIENTS:

·1 1/4 cup confectioners’ sugar

·1/2 cup (1 stick) unsalted butter, room temperature

·1 tablespoon honey

·1/8 teaspoon ground cinnamon

DIRECTIONS:

1.) In a medium bowl, add confectioners’ sugar, unsalted butter, honey, and ground cinnamon.

2.) Using an electric mixer, beat until smooth, about 4 to 5 minutes. (Note: Mixture will be very dry and crumbly at first – keep beating, it will come together!)