Banana Cupcakes with Peanut Butter Frosting

If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 470 Calories

Ingredients

• ¼ teaspoon salt
• ¾ cup white sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 ¼ cups all-purpose flour
• ½ cup sour cream
• 1 large egg
• ½ cup smooth peanut butter
• ½ cup unsalted butter, at room temperature
• 1 large egg yolk
• 1 (8 ounce) package cream cheese, at room temperature
• 1 ½ cups powdered sugar
• 2 very ripe bananas

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.