Banana Cupcakes with Honey Cinnamon Cream Cheese Icing

Once again, I found myself faced with a couple of over-ripe bananas, but just couldn't bring myself to make one more banana bread.  There had to be something different to make.  I thought about making some sort of cake,and immediately turned that idea into cupcakes, but what kind of icing?  Cream cheese, but with a twist - honey and cinnamon.  Oh these turned out SO good!!  

And cute!  Would be great for a little one's birthday party.  Aren't my floral liners and toppers adorable? 

The cupcakes are so moist and the icing compliments them so well.  I love how you can see the little flecks of cinnamon throughout.  

Makes 12 cupcakes

Banana Cupcakes with Honey Cinnamon Cream Cheese Icing

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick butter, room temp

1/2 cup sugar

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

2 large eggs

2 large ripe bananas, peeled and mashed

Honey-Cinnamon Cream Cheese Icing 

1/2 cup butter, room temp

4 oz cream cheese

1 teaspoon cinnamon

1 tablespoon honey

2-4 cups confectioner's sugar

1-2 tablespoons milk 

Preheat the oven to 350 degrees.  Line a 12-cup muffin pan with cupcake liners.  

In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Set aside.

In a large bowl, add the butter and the sugar.  Beat with a hand-held mixer until combined.  Add the sour cream and the vanilla extract.  Slowly beat in the eggs, 1 at a time.  Incorporate the dry mixture and wet mixtures together until thoroughly combined.  Add the bananas, being careful not to over mix.  Using an ice cream scoop, fill each cupcake liner 3/4 way full.  Bake until golden brown and when a toothpick, inserted in the middle, comes out clean, about 20 minutes.  Cool completely before frosting.  

To make the icing:  Combine all the ingredients, starting with 2 cups of confectioner's sugar and 1 tablespoon of milk.  Mix with a hand mixer - add additional confectioner's sugar or milk depending on thickness of icing. 

(Source:  icing adapted from Martha Stewart)