BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Banana Cupcakes with Peanut Butter Frosting image

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.

Provided by Mia

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g