Banana Cupcakes with Peanut Butter Frosting

I am back! It has been a while my fellow readers. I have been a hermit the past few months and to be quite frank, I lost that spark in me when I first started this blog. But recently, I felt it come back. I feel rejuvenated and more than ever want to bake; which just what I did today. A delicious Banana Cupcake with Peanut Butter Frosting. I nicked this recipe off Bon Appetit. Ever since Hummingbird, banana-flavoured cakes have been a soft spot of mine. Then I saw this recipe and knew I wanted to make use of my (new) Kitchenaid to recreate it. The cake was moist and I love the sour cream addition. The frosting, on the other hand, I have only one word to describe it. Divine. It was so smooth, light and peanut butter taste so subtle. I topped it off with some roasted almonds and I can not be any happier with the results. Recipes and more pictures after the jump.



Serves 12

Ingredients

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 I replaced 1/4 cup for brown sugar. It makes the cupcake smell better.
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk

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)

Preparation

CUPCAKES

  • Position rack in center of oven and preheat to 350ยฐF. 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.

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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