Banana Cupcakes with Peanut Butter Frosting recipe

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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

Nutrition Info

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
servingSize: -
sodium: 278.7 mg
sugar: 31.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

12 cupcakes

Recipe Note

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.

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