Banana Cupcakes with Honey-Cinnamon Buttercream

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 thoroughy 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. I left out the walnuts only because I didn't have any! These are tasty!