Roasted Banana Cupcakes with Honey-Cinnamon Frosting

I sought to present Martha Stewart’s Roasted Banana Cupcakes (page 141 of her Cupcakes book) since I had a few ripe bananas and did not want to bake another loaf of banana bread (I always use my ripe bananas for banana bread).

I have to confess, these cupcakes are SCRUMPTIOUS! Martha was spot on when she said that roasting the bananas before folding them into the batter lends the cupcakes a very well-defined banana essence. The marriage of honey and cinnamon in the frosting pairs especially well with the moist banana kissed cake.

You will need the following ingredients:


3 ripe bananas, plus 2 more for garnish

2 cups cake flour, sifted

½ teaspoon baking soda

½ teaspoon baking powder

¾ teaspoon salt

1 stick unsalted butter, room temp

¾ cup sugar

3 large eggs, separated

½ cup sour cream

1 teaspoon pure vanilla extract

2 ½ cups powdered sugar, sifted

2 sticks unsalted butter, room temp

2 tablespoons honey

¼ teaspoon ground cinnamon


Preheat your oven to 400 degrees. Place three of the bananas on a baking sheet and roast for about 20 minutes (the peels will darken). Remove from the oven and allow to cool. Reduce the oven temp to 350.


Line your standard muffin tin with paper liners. In a large bowl, sift together the cake flour, baking soda, baking powder and the salt. In the bowl of a stand mixer set to medium-high speed, cream together the butter and sugar until pale yellow and fluffy. Add in the egg yolks, one at a time and beat until each is fully incorporated. Add in the cooled roasted bananas and beat to combine. Add in the flour mixture in three batches, alternating with two additions of the sour cream. Add in the vanilla and beat to combine.


In another bowl, use an electric mixer set on high speed to whisk the egg whites to soft peaks. Fold 1/3 of the whites into the batter to lighten. Fold in the remaining whites in two batches.


Divide the batter evenly among the liners (about ¼ cup each). Bake for about 10 minutes, rotate pan, bake an additional 10 minutes or until done. Cool on wire rack. You will more than likely have enough batter to make four more cupcakes.


Make frosting by adding the powdered sugar, butter, honey, and cinnamon to the work bowl of the stand mixer and beat until fluffy and smooth. Pipe onto the cooled cupcakes and garnish with banana slices.

Makes 16 cupcakes


Thanks Martha Stewart!!!!!


For those wanting to buy her book, the ISBN is 978-0-30746044-8