Banana Cupcakes with Peanut Butter Frosting
Everybody has a favorite companion for peanut butter. It’s one of those ingredients that work so well with other flavors since it can enhance other natural flavors.
Lately I’ve been craving for some bananas with peanut butter as my favorite afternoon snack.
Then I thought:
What if I convert this amazing combination into cupcakes?
Definitely one of my hobbies is to transform all the flavors that I like into cupcakes. It’s like “Cupcaketifying” the world.
Now let’s see how to make these moist banana cupcakes cover in a velvety peanut butter frosting.
- 2 bananas
- 2 eggs
- 120 gr salted butter
- 120 gr yellow sugar you can also use regular white sugar
- ½ teaspoon vanilla extract
- 1 teaspoon of cinnamon if you don't like so much the cinnamon flavour you can use only ½ a teaspoon
- 150 g flour
- 1 teaspoon baking powder
- 100 ml milk
- 150 gr of unsalted butter
- 100 gr peanut butter
- 3 tablespoon of glass sugar
- 2 tablespoon of milk
Preheat the oven to 180ª.
In a big bowl mix the butter with the sugar until the butter seems whiter.
Now add the eggs and the vanilla extract to the mix.
In another bowl smash the bananas along with the cinnamon.
Pour the mashed bananas in the big bowl and mix well. Then add slowly the flour, the baking powder and the milk.
Put three tablespoon of this mix into each cupcakes form.
Take the cupcakes to the oven for about 15 minutes.
Let them chill… I mean really chill because the frosting will be buttercream based and if you're impatient like me you can end with a melted frosting.
Mix the unsalted butter with the peanut butter with the highest speed set on your mixer. Add the sugar slowly and mix until the texture of the butter is fluffy and light.
Add one tablespoon of milk and mix well, then add the other and mix until the appearance is silky.
Put in your fridge for 20 minutes. Then pour the mix into a pastry bag.
Now decorate the cupcakes however you like.