They looked like this on the outside
and this on the inside Mission accomplished...but I have to admit..I went ahead and made a batch of vanilla cupcakes with chocolate icing (no pic!) which were the first to go. Kids and parents all flocked to my cupcakes drenched in chocolate so the banana cupcakes were def not the star of the show. The parents who claimed to be on diets ended up eating those. I will most likely not make them again but I do recommend them if you feel like eating a banana muffin or perhaps for a banana themed party.
Recipe I used was just like Martha's except I added blueberries to the top:
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)
2 large eggs
1/2 teaspoon pure vanilla extract
Bunch of blueberries
Directions
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.
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 overmix). Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Top cupcakes with blueberries (for added antioxidants).
Honey Cinnamon Frosting
I didn't change a thing about this frosting..it was really good!
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
In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes
