plantain cupcakes with cinnamon buttercream frosting

these lil diddies were made in preparation for my return to my hometown of miami (pronounced "my-jammy"). last i left, this was going on. let's hope that's still happening so i can make fun of the 305 in all its glory...out of love of course.

auditory pairing: buena vista social club - el cuarto de tula

plantain cupcakes with cinnamon buttercream frosting

adapted from here and here

yields 12 cupcakes

plantain cupcakes:

1 1/2 c all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

2 very ripe plantains

3/4 c white sugar

1 egg

1/3 c butter, softened

1 tbsp brown sugar

olive oil, for drizzling

cinnamon buttercream frosting:

6 tbsp unsalted butter

2 c confectioner's sugar, sifted

2 tsp cinnamon (or less if you please)

pinch of salt

2 tbsp milk or cream

for plantain cupcakes:

1. preheat oven to 350 F

2. peel the plantains and slice into 1/2" slices, place on a microwave-safe plate in one layer

3. drizzle with olive oil, and sprinkle with brown sugar, microwave on high for a few minutes until the brown sugar bubbles

4. mash with a fork and set aside

5. sift together the flour, baking soda, baking powder, cinnamon, and salt; set aside

6. cream butter and white sugar, add plantain mash and egg

7. fold in flour mixture until smooth

8. divide evenly among lined muffin pan and bake 20-25 mins. (check with a toothpick)

9. place on a rack to cool

for buttercream frosting:

10. using a hand-held electric mixer, beat butter on medium until smooth

11. add the confectioner's sugar, cinnamon, and salt, mix on low until just combined

12. increase speed to medium and mix until smooth

13. add the milk or cream and beat until light and fluffy, about 2 mins

14. spread onto plantain cupcakes