Rachel's Banana & Toasted Walnut Cupcakes with Cinnamon Buttercream

FOR THE CUPCAKES
 

1 1/2 cups AP flour (spooned & leveled)
1 tsp. baking powder

1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, melted (1 stick)
3/4 cup granulated sugar
2 large eggs
4 ripe bananas, mashed
1 cup toasted walnut halves, coarsely chopped

 

 

Preheat the oven to 350 and line or grease a standard 12 cup muffin tin

Combine the dry ingredients in a large bowl and make a well in the center. Combine the melted butter, sugar, bananas and eggs. Pour in to the well and mix lightly, only until no dry spots are visible. Evenly distribute in the muffin tins and bake for 25 minutes or until a toothpick inserted comes out clean.

FOR THE BUTTERCREAM

5 large egg whites
1 1/2 cups sugar
3 stick unsalted butter (room temp.)
1/4 tsp. salt
1 tsp. ground cinnamon

Mix the egg whites, sugar and salt in a double boiler. Over medium heat stir the whites constantly until they register at 120 degrees F. Transfer the eggs whites to a stand mixture and beat on high for 2 minutes or until medium peaks form. Add small pieces of the butter until all the butter has been incorporated. Add the cinnamon and continue beating for 2 more minutes until the buttercream is thick and spreadable.