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Ingredients
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 very ripe large bananas, peeled
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
- Chopped lightly salted roasted peanuts (optional)
Details
Servings 12
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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