I had some bananas about to go bad so instead of tossing them out I looked on my handy dandy Iphone app Epicurious. This recipe grabbed me because you could eat the cupcake part for breakfast or make the frosting and eat it as a cupcake. The cake part is reminiscent of banana bread and is really dense. So you don’t want to make these in those really large cupcake sizes!
Banana Cupcakes with Peanut Butter Frosting
(Adapted from Epicurious)
Cupcakes:
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
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.
Transfer cupcakes to rack and let cool completely.
Frosting:
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)
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. (I ran out of cream cheese so I added half marscapone which did make it a little richer.)
Using electric mixer, beat mixture until smooth.
Spread frosting over top of cupcakes, dividing equally.