Banana Cupcakes with Peanut Butter Frosting

I made these banana cupcakes with peanut butter frosting in my never-ending quest to use up overripe bananas. They turned out fabulous. The cupcakes were very light and I loved the banana and peanut butter combo. I would definitely make these again!

Banana Cupcakes with Peanut Butter Frosting
From: A Spoonful of Sugar

Banana Cupcakes (makes 12-15)
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup veggie oil
1 egg
1/2 cup plain yogurt
1 tsp vanilla extract
2 very ripe bananas

Preheat over to 350 degrees and line you cupcake tin with liners. In a medium mixing bowl, sift together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer, beat together sugar and oil until creamy. Add the egg and beat until combined then add yogurt and vanilla. Once the wet mixture is fully integrated, slowly fold in the bananas until they have broken down and blended evenly throughout. Slowly begin to add the dry mix until batter has formed. Scoop into you liners and fill 3/4 the way full. Bake for 18-22mins or until a toothpick comes out clean. These cupcakes will not brown like others so be sure to check inside with a toothpick. Let cool before you frost with the star of this show.

Peanut Butter Frosting
1/2 cup creamy peanut putter (the creamier the better, I am a huge fan of natural peanut butter but in this case Skippy works better)
1/2 cup of butter (1 stick)
1/2 cup powdered sugar
1/4 tsp cinnamon (you could add cocoa instead)

With your electric mixer, whip together the peanut butter and butter until the butter is completely smooth and integrated into the peanut butter. Add the cinnamon and then slowly sprinkle in the powdered sugar until desired consistency is obtained. I let mine rest in the refrigerator so that piping would be easier with a cooler, stiffer frosting.

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