Friday, November 11, 2011

Banana Cupcakes with Peanut Butter Frosting

"The Elvis"

It was a little frustrating for me getting pictures of these cupcakes. Anymore, it is dark when I leave for work, and it is dark when I come home. Of course, I made them after the sun had gone down, so I didn't even attempt a picture until I brought them to work. At work, we have cubicles. And fluorescent lighting. I thought maybe I could get at least one good shot in, so I stuffed my frosting splattered camera in my purse, and I threw a white plate in my lunch bag. Pretty sure my co-workers think I'm weird...but no one said anything. They ate cupcakes for breakfast....

The lighting was a better than at home, but the setting was iffy.

Check out the highlighter in the background.

Finally, I took a couple shots the next day, before I went to work. It was just starting to get light out. Oh well, the cupcakes themselves turned out pretty yummy, so I'll give you the recipe. Next time, I'll get some prettier liners and sprinkle some peanuts over the top. 

Banana Cupcakes with Peanut Butter Frosting

1 ½ very ripe bananas, mashed
½ cup sour cream
½ cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups cake flour
2 teaspoons baking soda
½ teaspoon salt


8 oz. cream cheese, softened
½ cup unsalted butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
1-2 tablespoons milk

Preheat oven to 350 degrees F (175 degrees C). Line 2 (12 cup) muffin pans with paper liners.

Combine the mashed bananas and the sour cream in a small bowl; set aside.

In a large mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Combine flour, baking soda, and salt. Add to the creamed mixture and mix well. Finally stir in the banana/sour cream mixture. Scoop the batter (I use a cookie scoop) into the prepared liners.

Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely before frosting

For frosting, beat the cream cheese, butter and peanut butter together in a large bowl. Slowly beat in the powdered sugar. Add milk and beat to desired consistency.

It only looks a little dry because I had them in the fridge.  The banana turned a little dark, too...looks like chocolate. They were still good...just let them sit out a little if you refrigerate them.

The cake flour makes these a little lighter, but they are still reminiscent of banana bread. If you like banana bread you will like these. If you like peanut butter, you will like these. If you like bananas with peanut butter, you will love these!

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  1. Everything you make, I love....alas, this is the problem, dear friend!

    And the dark days are wearing on my nerves already, too.

  2. Wow I love this icing and then the combination of flavors, I can taste them just thinking about it! lovely photos!

  3. Yep, I think I'm going to like these. And I feel your pain about trying to beat the clock/sun to get a decent picture. Yours came out great.

  4. I made these last night and brought them to work. People are freaking out!
    I kicked it up a notch and dipped them in your chocolate glaze before frosting them.

  5. I'm attempting cake pops with this recipe tonight... I'll let you know!