Banana Cupcakes with Honey-Cinnamon Buttercream Frosting

Cupcakes: 

1 stick butter, softened 

1/2 cup sugar 

1/4 cup sour cream 

1 1/2 tsp vanilla 

2 large eggs 

2 ripe bananas, peeled and mashed 

1 cup all-purpose flour 

1/2 tsp baking powder 

1/2 tsp baking soda 

1/4 tsp salt 

Honey-Cinnamon Buttercream: 

1 stick butter, softened 

1 Tbsp honey 

1/4 tsp cinnamon 

2 1/2 cups powdered sugar 

1 to 3 tsp half and half, if necessary 

Preheat oven to 350^F. Line muffin pan with cupcake liners. This recipe makes one dozen cupcakes. 

Cream the butter and sugar in a large bowl with mixer. Add sour cream and vanilla and slowly beat in the eggs, one at a time. Beat in the bananas until well mixed. Add the flour baking powder baking soda and salt and beat until batter is smooth. Using an ice-cream scoop fill each cupcake liner 3/4 full. Bake in pre-heated oven for 20-25 minutes or until golden brown and done. Remove cupcakes to a wire rack and let cool thoroughly before frosting. 

Combine butter, honey, cinnamon and powdered sugar with electric mixer until smooth and spreadable. Add half and half if necessary to make a spreadable frosting. Ice the cupcakes. 

These cupcakes are a combination of Gina Neely's Banana Cupcakes and Martha Stewart's Frosting. You could add 3/4 cup chopped walnuts to the cupcake batter if desired.  I left out the walnuts only because I didn't have any! 

These are tasty!