Banana Cupcakes with Honey-Cinnamon Frosting

These are like slightly sweeter versions of banana bread. The frosting goes perfectly!

For the cupcakes:

1 1/2 cups whole wheat flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 3 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

For the frosting:

1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes (for mini muffins, it takes about 10 minutes). Remove cupcakes from pan; cool completely on a wire rack.

While the cupcakes cool, work on making the frosting. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Once the cupcakes have cooled, spread the tops with the honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.