Description
If you’re in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn’t overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 very ripe bananas
- ½ cup sour cream
- 1 ½ teaspoons vanilla extract
- ¾ cup white sugar
- ½ cup unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 1 ½ cups powdered sugar
- 1 (8 ounce) package cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- ½ cup smooth peanut butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk flour
- baking powder
- baking soda
- and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy
- about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches
- alternating with banana mixture
- beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups
- adding about a generous 1/4 cup in each.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely
- about 20 minutes.
- Meanwhile
- sift powdered sugar into a large bowl. Add cream cheese
- butter
- and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 12