Banana cupcakes with honey mustard cream

Fragrant cupcakes, recipe with delicate butter cream.

Ingredients

• 240 g flour
• 150 g sugar
• 1 tsp baking powder
• 1/2 tsp soda
• 1/4 tsp salt
• 120 g butter
• 4 ripe bananas
• 2 eggs
• 1 st. l. vanilla sugar
• FOR CREAM:
• 100 g butter
• 200 g powdered sugar
• 1 st. l. honey
• 1/8 tsp ground cinnamon

Directions

1. Cake dough: mix 240 g flour, 150 g sugar, 1 tbsp. l. vanilla sugar, 1/2 tsp. soda, 1/4 tsp. salt and 1 tsp. baking powder.
2. Grind 4 ripe bananas into a puree, mix with 2 lightly beaten eggs and melted butter (120 g).
3. Combine 2 mixtures, knead a homogeneous dough. Fill the molds 2/3 full with batter as the cupcakes will rise. If you do not use paper inserts, and the form is not silicone, then you first need to lubricate it with oil.
4. Bake cupcakes in molds in an oven preheated to 180 degrees for about 20-25 minutes. Check with a match, it should come out dry from the finished cupcakes. Cool completely before applying the cream.
5. Cake cream: beat until smooth 100 g butter (take at room temperature, softened), 200 g powdered sugar, 1 tbsp. l. honey and 1/8 tsp. ground cinnamon.
6. Spread cream on cupcakes with a spoon or squeeze out of a pastry syringe. (The cream in the photo is beige, not white, because I immediately used powdered cinnamon sugar, and did not add it separately).