Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 medium bananas, mashed
- 1/2 cup buttermilk
- 3 large eggs
- 3/4 cup vegetable oil
- 1 tsp. vanilla extract
Preparation
Step 1
Preheat oven to 350F.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Using a stand mixer with the paddle attachment, mix banana and buttermilk until the banana is broken up.
Combine banana/buttermilk, eggs, vegetable oil, and vanilla. Beat on medium-high speed until well incorporated.
Fold dry mixture into the wet mixture; make sure all the ingredients are mixed. These are not muffins so you want them fully mixed.
Scoop out into cupcake papers.
Bake at 350 degree oven for ~20-22 minutes or until toothpick comes out clean (start checking after 20 minutes).
Peanut Butter Filling
4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 TBSP vanilla extract
4 TBSP milk
Beat cream cheese and peanut butter until combined.
Add powdered sugar and vanilla and beat until combined.
Add the milk and beat until combined.
Both cupcake and filling recipe are from CupcakeBlog.com
Marshmallow Fluff Frosting
2 (7ounce) jars marshmallow fluff
1 cup unsalted butter, at room temperature
1 ½ tsp. vanilla extract
2 ¾ cup powdered sugar
Using a stand mixer with the paddle attachment, beat together the butter and marshmallow until fully combined.
Add the vanilla, and 1 cup of powdered sugar. Blend until combined. Add another cup, and then blend. Scrape down bowl. Add remaining ¾ cup of sugar.
To assemble:
You can either use the cone method or the lazy (the way I did it) where you just shove the metal tip into the cake and pipe the filling until the cupcake looks like it might explode.
Follow with frosting. These need to be refrigerated. But bring to room temperature before serving.