Ingredients for Banana Cupcakes W Peanut Butter Frosting
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 large egg
- 1 large egg yolk
- 2 cups powdered sugar
- 4 ounces cream cheese
- ½ cup smooth peanut butter
- Dry Roasted Salted Peanut
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How to Make Banana Cupcakes W Peanut Butter Frosting
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate medium bowl, mash 3 ripe bananas with a fork until completely smooth.
- Stir in ½ cup sour cream and 1 teaspoon vanilla extract to the mashed bananas.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy (about 3 minutes).
- Beat in 1 large egg and 1 large egg yolk until well combined.
- Gradually add the dry ingredients and the banana mixture to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting: In a large bowl, sift 2 cups powdered sugar.
- Add 4 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), and ½ cup creamy peanut butter.
- Beat with an electric mixer until smooth and creamy.
- Once the cupcakes are completely cool, frost them evenly with the peanut butter frosting.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
126g
Fat
79g
Carbs
15g
