Banana & Peanut Butter Cupcakes

with Peanut Butter Frosting!

Well this morning I had no plans to bake any cake, but I noticed two very ripe bananas in my fruit basket stating at me. I had to do something with them; I could not let these sweet bananas go to waste. It was both to make banana fritters or cupcakes, decision was made and cupcake it was as you can see.

Today’s recipe was inspired by one of my favourite jar… you’ve guessed Peanut Butter. These cupcakes are so moist, soft, light and above all easy to make. If you are not keen on frosting, these cupcakes are just perfect on their own.

The ultimate duo of my favourite flavours – Banana & Peanut Butter together to make this super moist, super easy cupcakes topped with peanut butter topping……It can only be indulgence that tickles all peanut butter lovers taste buds. They are so yummy, melt in the mouth. One to definitely try!

banana and peanut butter cake2

Ingredients – makes 24

Prep: 20 min › Cook: 20min
  • ½ cup (100g) unsalted butter, softened to room temperature
  • 50g peanut butter – about 2 Tbs
  • 100g light or dark brown sugar
  • 25g castor sugar
  • 2 cups (250g) all-purpose flour
  • 2 teaspoon baking powder
  • 1 tsp bicarbonate of soda
  • 2 large eggs, room temperature
  • 2-3 ripe bananas – mashed
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  •  ½ cup (100ml) buttermilk or milk

Peanut Butter Frosting Ingredients:

  • ½ cup (125g) crunchy peanut butter
  • 3/4 cup (90g) icing sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (45ml) heavy cream (alternatively you can use cream cheese)

Method

Making the Cupcakes:

1. Preheat oven to 190 C / Gas 5. Place your cupcake cases or silicon cases in a 12 muffin tin (You will need two tins)

2. Sift all the dry ingredients into a bowl and mix together.

3. Put the butter and sugar a separate bowl using a handheld or stand mixer beat together until it’s creamy. Add the vanilla extract.

4. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.

5. Still on low speed start adding the dry ingredients, then a bit of banana to the cream mixture – and some milk as well, beat well each time and keep doing this until you have added all the banana and dry ingredients.

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6. Fill cupcake tray or cases 1/2 full as they rise quite well, bake for about 20mins. Leave to cool in tray for 5 – 10 mins, (if you use silicon cases be careful not to take them out too early they may break).

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7. Allow to cool completely before frosting.

For the peanut butter frosting:

With a handheld or stand mixer beat the cream (or cream cheese) and peanut butter on medium speed until creamy and completely smooth – about 3 minutes. Add the icing sugar and vanilla. Mix on medium until combined. Taste for sweetness. Frost cooled cupcakes with a knife or with a piping bag.

Brinda’s Note: These cupcakes can be stored and kept in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5 days.

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