A moist and tender banana cinnamon cupcake topped with a brown sugar cinnamon swiss meringue buttercream!
* Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.
* To pipe the frosting, I used a plastic piping bag and an Ateco closed star tip #847.