Banana Cupcakes with Peanut Butter Frosting
From peetabear 15 years ago
- 20 minutes to make
- Serves 12
I have not tried this recipe..but it looks like I can easily convert it to gluten free... the recipe and photo are from Bon Appétit | April 2010
Ingredients
- Cupcakes: shopping list
- 1 1/4 cups all purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 2 very ripe large bananas, peeled shopping list
- 1/2 cup sour cream shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 3/4 cup sugar shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 1 large egg shopping list
- 1 large egg yolk shopping list
- =============================================== shopping list
- Frosting: shopping list
- 1 1/2 cups powdered sugar shopping list
- 1 8-ounce package cream cheese, room temperature shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground) shopping list
- Chopped lightly salted roasted peanuts (optional) shopping list
How to make it
- For cupcakes:
- Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
- Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
- Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
- For frosting:
- Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired.
- DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
The Rating
Reviewed by 6 people-
Great recipe! sounds great, hope you are fine! thanks for sharing
magali777
in Mexico loved it
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Great recipe! sounds great, hope you are fine! thanks for sharing
magali777
in Mexico loved it
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Interesting with the peanut butter, will giveit a bash sometime ***** high 5
tinadc
in Cape Town loved it
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