Banana bread is a favorite at our house as well as banana muffins. However, we’ve never tried banana cupcakes. Adding peanut butter to them is just pure genius! Once again, another easy recipe that makes a delicious treat.
Mixing up the cupcakes
Adding egg & banana
Mixing in freshly milled flour
Cupcakes ready for the oven.
CUPCAKE INGREDIENTS
1 cup freshly milled cake (soft-wheat) flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup creamy peanut butter
1 egg
1/2 cup mashed ripe banana
CUPCAKE DIRECTIONS
1. Preheat oven to 350 degrees. Grease or use liners in a 6 cup muffin tin.
2. In a bowl, mix together flour, baking powder and salt. In another bowl, hand mix or use a hand held mixer to blend the sugar and peanut butter together. Mix in the egg and mashed banana. Slowly add the dry ingredients into the wet just until combined. Do not over mix. Equally divide the batter among the 6 muffin tins.
3. Bake 20-25 minutes until done. Cool on a wire rack for a few minutes than remove cupcakes from pan and cool completely on a wire rack.
FROSTING INGREDIENTS
3/4 cup creamy peanut butter
1/2 cup powdered sugar
1-2 tablespoons heavy cream
FROSTING DIRECTIONS
1. Place peanut butter in bowl and mix until fluffy. Slowly add the sugar. Mix in enough of the heavy cream to create an easily spreadable frosting.
2. Frost completely cooled cupcakes with frosting.
Recipe is from the book Perfect Cupcakes, Cookies & Muffins
Enjoy!
