I’m not sure how I let this happen, but the last cupcake post I did was in December! That is just way too long to go without some scrumptious cupcakes in your life! For this batch I knew that I wanted something sweet and summery and I wanted to spike it with rum. If you guys truly know me then you know that last part was just kind of a given. We also had some bananas that were becoming way too ripe for my liking and I remembered how much I loved my Toasted Coconut & Chocolate Chip Banana Bread recipe so I just adapted it into cupcake form. I left out the chocolate chips to avoid this becoming overly sweet since I incorporated some local honey into the frosting. There’s bits of crunchy toasted coconut mixed in with the natural banana flavor of the cake and the airy honey buttercream frosting with a little extra honey drizzled on top pulls it all together!