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Banana Cupcakes with Peanut Butter Frosting by BON APPÉTIT

A few years back, after having slept for a few hours, I woke up to fireworks nearby. I thought, “Who would be shooting off fireworks at this hour? Grrr….” And then I remembered that it was New Year’s Eve. Lame.

This year, we’re going to out and we’re bringing something to share. I had leftover sour cream and cream cheese from Christmastime and I landed on this BON APPÉTIT recipe. These moist banana cupcakes are topped with a peanut butter frosting made with cream cheese and butter and sprinkled with salted peanuts. So they might keep us up until the ball drops.

Go bananas. Happy 2014!

Peanut Butter Banana Cupcakes

Banana Cupcakes with Peanut Butter Frosting

By BON APPÉTIT

Cupcake Ingredients

  • 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

Cupcake Directions

  • 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. 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 Ingredients

  • 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)

Frosting Directions

  • 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.

Banana Cupcakes

 

 

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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