I am always trying to come up with ways to use ripe bananas…this is the latest.
Peanut Butter & Banana!
Banana Cupcakes:
1/2 cup butter, softened
1½ cups sugar
2 eggs
1 cup mashed ripe bananas (about 3 medium)
1/2 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
Peanut Butter Filling:
1/2 cup peanut butter
2 Tbl powdered sugar
1/4 cup batter
Peanut Butter Buttercream:
1/4 cup butter, softened
1/4 cup peanut butter
3 cups powdered sugar
milk
honey roasted peanuts for garnish
Preheat oven to 400° and put cupcake papers in 12 muffin cup pan. With an electric mixer, cream butter and sugar. Add eggs, mashed banana, and vanilla. Stir together flour, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture alternately with buttermilk. Mix together peanut butter filling ingredients in small bowl. Fill each cupcake paper with 1/4 cup batter. Drop one small scoop (rounded tsp) of peanut butter filling in center of each cupcake, cover peanut butter filling with more batter. Put cupcakes in oven, turn heat down to 350°. Bake for 20-22 minutes, until center of cupcake is set. Cool completely on wire rack.
With electric mixer, whip together butter, peanut butter, powdered sugar, and enough milk to make perfect frosting consistency. Frost completely cooled cupcakes and garnish with honey roasted peanuts.
If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
