Roasted Banana Cupcakes

Happy Mother’s Day everyone!  I hope you are all enjoying your day with your family.  Yesterday we made these Roasted Banana Cupcakes and I wanted to share with you all and send wishes for Mother’s Day.  Have a fabulous day!!

The adorable cupcake signs came from Kim at Tom Kat Studio.  Earlier this week she offered to her readers a free printable Mother’s Day signs….she is so awesome!! 

Roasted Banana Cupcakes with Honey Cinnamon Frosting

(adapted from Martha Stewart Cupcake Cookbook)

Print Recipe

For Roasted Banana’s:

3 to 4 ripe bananas, cut into 1/4 inch slices

2 tbsp brown sugar

1 tsp cinnamon

2 tbsp unsalted butter, cut into pieces

For Cupcakes:

2 cups cake flour, sifted

1/2 tsp baking soda

1/2 tsp baking power

1 tsp ground cinnamon

1/2 tsp salt

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

3/4 cup sugar

3 large eggs, separated

1/2 cup sour cream or greek yogurt

1 tsp vanilla extract

For Frosting:

2 1/2 cup confectioners’ sugar

1 cup (2 sticks) unsalted butter, at room temperature

2 tbsp honey

1/4 tsp ground cinnamon

Instructions:

Preheat oven to 400.  In a baking pan, add banana’s and sprinkle with brown sugar and cinnamon.  Place butter pieces evenly over banana’s.  Place in oven and bake 20-25 minutes until banana’s are golden and bubbly.  Remove from oven and let cool slightly before mashing bananas.

Reduce oven heat to 350.  Line 2 muffin tins with cupcake liners.

Sift together flour, baking soda, baking powder, cinnamon, and salt.  Set aside.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Add roasted bananas, and beat to combine.  Add flour mixture in three batches, alternating with two additions of sour cream (or yogurt), and beating until just combined after each.  Beat in vanilla.

In another mixing bowl, with electric mixer on medium speed, whisk together egg whites to form soft peaks; fold one-third whites into batter to lighten.  Gently fold in remaining whites in two batches.

Divide batter evenly among lined cups, filling each three-quarters full.  Bake rotating tins halfway through, until cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely.

For frosting:

With an electric mixer on medium speed, beat all ingredients until smooth.  Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

Note: I used a star tip on the frosting and working from the outside in made stars and lifted up to make them seem like flowers.

HAPPY MOTHER’S DAY!!!!