Monday, September 24

Banana Cupcakes with Peanut Butter Frosting

Peanut butter and banana are a great flavor pairing but these cupcakes really take it to the next level. I made these over the weekend for my friend's birthday and they were a huge hit. The cake part is actually just an adjustment on my classic banana bread recipe, so they are actually much lighter and healthier than traditional cupcakes. The peanut butter frosting and roasted peanuts on top add a great salty-sweet element that I find really delicious in desserts. It's a nice change from the traditional chocolate or vanilla birthday cake and leftovers make a decadent breakfast.

Banana Cupcakes with Peanut Butter Frosting:
For Frosting
  • Beat together 1 stick room temperature butter and 1/2 c. salted peanut butter until well-combined.
  • Slowly beat in 1 c. sifted* powdered sugar until fully incorporated, then add in 1/8 c. milk and 1 tsp. vanilla extract.
  • Beat in 1 more c. of powdered sugar and set aside.
  • Transfer to a resealable plastic bag, squeeze all of the air out of the bag and close, and then snip a small hole in one of the corners for a makeshift pastry bag before frosting the cakes.
For Cakes
  • Mash 3 very ripe bananas in a mixing bowl until liquid, then mix in 3/4 c. sugar, 1 egg, and 3 tbsp. melted butter.
  • In another bowl, sift together 2 c. all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, and a large pinch of salt.
  • Slowly add the dry ingredients into the wet until just combined.
  • Evenly divide the batter into cupcake liners in a 12 c. muffin pan and place in a 350F oven.
  • Bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  • Let cakes cool completely, then frost the cakes.
  • Sprinkle a handle of roasted, salted peanuts over each cupcake before serving.

Serves twelve
*It's very important to sift the sugar to avoid any lumps in the frosting.