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For the cupcakes:
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Preheat your oven to 375 F. Mix together sugar, butter, egg and vanilla in a large mixing bowl and combine with your mixer on medium. Add in your bananas and buttermilk/milk. Add flour, salt, and baking soda and mix until just incorporated.
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Scoop batter into your cupcake liners (either freestanding liners or lightweight paper liners in a cupcake pan) and dot with chocolate chips (or your can fold in your chips just before you fill your liners). Depending on the size liners used this will yield 9-16 cupcakes.
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Bake for 12-15 minutes or until a tester comes out clean. Remove pan from oven and allow cupcakes to cool completely before frosting.
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Depending on the size cupcake liners you use (as well as the size of your bananas), you may have a bit of leftover batter. If so, just spray a small loaf pan and make yourself (or your neighbor) a tiny cake.
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Note: The more bananas you add the denser the cupcakes will be (more banana bread-like).
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For the frosting:
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Note: I didn't want the frosting too thick, so I kept adding water until I was happy with the consistency. The trick to this icing is to just turn on your mixer and walk away-let it go for 4-5 minutes, stopping it once or twice to scrape down the sides of the bowl and add more water to get it where you like it. I apologize in advance for your new frosting addiction!
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Combine powdered sugar, cinnamon, honey and butter in your mixing bowl and whip on low speed until combined. Add 1 tablespoon of water and increase speed, allow the icing to keep on mixing. You want it light and fluffy. Add more water until you get the consistency you are happy with and whip some more! The icing will keep for a few days.
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Pipe or frost onto the top of the cooled cupcakes.
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Enjoy!
