Banana Cupcakes recipe

• Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper cupcake  liners or spray cupcake tins with cooking spray.
• In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Add butter, mashed bananas, eggs, and vanilla:
• Make a well in the center of the dry ingredients. In well, mix together the wet ingredients, the melted butter, mashed banana, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Using an ice cream scoop divide batter evenly between the muffin cups.
• Bake until a toothpick or a cake tester inserted in center of a cupcake comes out clean, 25 to 30 minutes.
• Remove cupcakes from pan; cool completely on a wire cooling rack.
• While cupcakes are cooling make honey buttercream frosting.

Honey Buttercream Frosting Recipe

• In a stand mixer fitted with a paddle attachment beat the softened butter until smooth and creamy, on medium-high speed about 3 minutes. Or use an electric mixer. Scrape the sides of the bowl with a rubber spatula.
• Then sift in the powdered sugar, then add the heavy cream, honey and salt. Turn the mixture onto low speed otherwise you will have a mess of sugar. After a few seconds turn back to medium speed and beat until combined about 3 minutes more. You may need to add more heavy cream to get the frosting to the consistency that you like.
• Using a piping bag or a plastic bag with the tip cut pipe the frosting onto the cooled cupcakes. I used a large star tip. Or simply spread tops with a dollop of frosting.