banana cupcakes with peanut butter frosting

A classic combination in an adorable little package, indeed.  I’ve been wanting to make peanut butter frosting for a while.  Never had it.  Then I received a random, unsolicited copy of Bon Appetite.  I flipped through the many fabulously complicated dinners, appetizers, salads, etc., and all the way to the back where I found the desserts.  My section.  That’s where I found these gems.  Seriously, sooooooo good.  The whole fam loved these.  The cupcakes were moist and sweet, yet not too sweet.  But the frosting…oh, coulda eaten that by the spoonful.  Did eat that by the spoonful.  Light, fluffy, but  dense and rich…huh?  It’s true.  I halved the whole recipe, but used only about half of that frosting for the cupcakes (9 small), lots leftover and it’s obvious from the photos that I didn’t use it sparingly, so next time I will half the frosting recipe compared to the cupcake portion.  Or eat the second half straight.  And the salty, crunchy nuts on top?  Absolutely necessary.

Score – 8.5

12 large cupcakes

Calorie estimate: 335/cupcake (half frosting) or 462/cupcake (original recipe as printed)

Bon Appetite


1 1/4 cups all purpose flour

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

2 very ripe large bananas, peeled

1/2 cup sour cream

1 1/2 t vanilla

3/4 cup sugar

1/2 cup unsalted butter, room temp

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. 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.

peanut butter frosting

1 1/2 cups powdered sugar (I think I added a couple extra Tablespoons)

1 8 oz. package cream cheese, room temp

1/2 cup unsalted butter, room temp

1/2 cup smooth pb (not natural)

chopped, salted roasted peanuts

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.


6 Responses to “banana cupcakes with peanut butter frosting”

  1. 1 lbrookscooks June 4, 2010 at 1:22 am

    I couldn’t believe how much frosting there was either, but they were good!
    Love your site, I see lots of things to add to my to-make list.

  2. 3 greyhanded July 31, 2010 at 1:56 am

    They look AMAZING! I’m definitely making them tonight.

  3. 4 Fern March 29, 2011 at 12:27 pm

    Is it possible for me to display one of your banana cupcake photos on this page: (under construction)?
    I’ll link back to your image and recipe of course 🙂

  4. 6 briana77 September 21, 2011 at 3:22 pm

    These came out amaazing! Thank you so much for this recipe!

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