Chocolate and Honey Banana Mini Cupcakes with Honey Cream Cheese Frosting

Spring breaaaaaak! 🙂 This week is spring break for my school district.

I feel like a little kid again! Wooooo!

Except for the fact that I won’t be going anywhere nice and tropical. I will be at home in rainy Seattle, and working the entire week! LOL. I still have a ton of work to do for my university and will be working pretty much straight through today and tomorrow between planning, and mini work sessions. BUT, I am still stoked about how much I got done this weekend, and how much at ease I feel for this week. It was perfect timing after completing my student teaching last week! I am one step closer to completing the program and getting my residency certification! Can I get a “whoop whoop”?! 🙂

So, I’m not sure what is up with our condo, but it seems to be perfect for over ripening bananas! I no sooner get my bananas home and they are turning spotty. No joke! Sometimes even within a day or two, even if I bring them home slightly green. Anyway, I get tired of repurposing the inedible bananas in the form of banana bread or muffins. My husband suggested banana cupcakes this time! I found this recipe and it is great. I loved the idea of a banana cupcake, I feel that it at least makes it a little healthier. {A girl can dream, right?} And the frosting?! OH the frosting. DELISH.

The only strange thing is that it was very thin, almost too thin to pipe even after refrigerating for an hour! I would suggest adding some additional cream cheese and butter, or omitting part of the honey and/or vanilla, to keep from thinning out too much. But if you don’t care how they look, follow as is, the frosting is to die for!

Chocolate and Honey Banana Mini Cupcakes with Honey Cream Cheese Frosting


For the cupcakes:

  • 2 cups all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 cup banana puree, mashed with a fork (about 2 large or 3 small overripe bananas)
  • ½ cup buttermilk, at room temperature
  • 1 ½ tsp pure vanilla extract
  • 1 stick unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ cup honey
  • 2 large eggs, at room temperature
  • 3 oz bittersweet chocolate, coarsely grated

For the frosting:

  • 9 tbsp (1 stick + 1 tbsp) unsalted butter, at room temperature
  • 12 oz cream cheese, at room temperature
  • ¼ cup + 2 tbsp packed light brown sugar
  • ¼ cup + 2 tbsp honey
  • 1 scant tsp pure vanilla extract


  1. Center an oven rack and preheat the oven to 350F. Line cupcake tins with mini cupcake liners.
  2. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt. Set aside.
  3. In another bowl or measuring cup, combine the banana puree, buttermilk, and vanilla extract. Set aside.
  4. In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy. Gradually add the sugars and beat until light and fluffy, about 5 minutes. Beat in the honey and continue mixing for another 2 or 3 minutes. With the mixer on medium, add the eggs, one at a time, beating well after each. Reduce the speed to low and add the dry ingredients in three additions alternating with the banana mixture, starting and ending with the dry ingredients. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition. With the mixer on low speed, mix in the grated chocolate just until combined.
  5. Fill cupcake liners about 3/4 full with batter. I like to use a cookie scoop, this seems to be about the perfect amount.
  6. Bake the cupcakes for about 15-18 minutes, until the cupcakes are puffed, and a toothpick inserted comes out clean. Another way to test this is to tap the top of the cupcake, if it feels springy, its ready to come out!

Make the frosting:

  1. In a small bowl, using electric beaters, beat the butter until smooth and creamy. Set aside.
  2. In another bowl, using the same beaters (no need to wash them) beat the cream cheese with the light brown sugar until light, creamy, and completely lump-free. Beat in the honey and vanilla extract. Stop the mixer and scrape the sides of the bowl as needed. Beat in the creamed butter just until the ingredients are combined, should take less than a minute. Transfer the frosting into a piping bag fitted with a large star tip and pipe a rosette over the top of each cupcake. Refrigerate to firm up the frosting a bit, for about 20 minutes or so.
  3. The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container. Remove the cupcakes from the fridge 30 minutes prior the serving time.

Source & recipe {very} slightly adapted from: Baking Obsession

Yum! I hope you enjoy!

By the way, if you haven’t already, be sure to head on over to my official Facebook page! {Santies Sunnyside Up} I have quite the little science experiment going on in my kitchen. For a sneak peek, head on over to the Facebook page, and click “like”!!

Best wishes for a fabulous week!



6 thoughts on “Chocolate and Honey Banana Mini Cupcakes with Honey Cream Cheese Frosting

  1. Pingback: Mom to Bee Baby Shower

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