Banana Cupcakes with Peanut Butter Frosting recipe
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Ingredients
- 1 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 very ripe bananas ½ cup sour cream 1 ½ teaspoons vanilla extract ¾ cup white sugar ½ cup unsalted butter, at room temperature 1 large egg 1 large egg yolk 1 ½ cups powdered sugar 1 (8 ounce) package cream cheese, at room temperature ½ cup unsalted butter, at room temperature ½ cup smooth peanut butter
Nutrition Info
- 470.4 caloriescarbohydrate: 45.9 gcholesterol: 97.9 mgfat: 29.8 gfiber: 1.5 gprotein: 6.7 gsaturatedFat: 17.6 gservingSize: -sodium: 278.7 mgsugar: 31.4 gtransFat: : -unsaturatedFat: : -
Directions Banana Cupcakes with Peanut Butter Frosting
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
Combine sugar and butter in a large bowl, beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter, beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.