Banana Cupcakes W/ Peanut Butter Frosting

Total Time
30mins
Prep 10 mins
Cook 20 mins

Looking for something to do with those overripe bananas besides the plain old banana bread? This recipe is for you!

Ingredients Nutrition

Directions

  1. 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.
  2. 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).
  3. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
  4. 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.
Most Helpful

5 5

SO Delicious!! Thought I would take a risk and try a recipe that hadn't been reviewed - and it was so worth it. Cupcakes were very moist and flavorful, and the icing was to die for! I did add additional peanut butter (about 1 cup total) because I wanted a stronger flavor. I think I might try putting some peanut butter chips or mini chocolate chips in the cupcakes next time!

5 5

****Current rating is for cupcakes only**** (We'll be making the frosting next time). These are awesome! I made them with canola oil in place of butter and went ahead and used 2 whole eggs. These rose up beautifully, were moist and had great flavor. It made 12 very full cupcakes. I can only imagine how they would taste with the Peanut Butter Frosting. We'll be making these again when the bananas are too ripe. Recipe is from the Bon Appetit website.