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Peanut Butter Banana Cupcakes

Featured in the Honolulu Star-Advertiser on September 18, 2013.
Recipe compliments of The Girls Who Bake Next Door.

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Ingredients:

Peanut Butter Banana Cupcakes

  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup peanut butter
  • 2 eggs
  • 1 cup ripe bananas
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Frosting:

  • 1/2 cup plus 2 tablespoons butter
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla
  • 1/4 cup cocoa powder
  • 1 cup powdered sugar

Directions:

  1. Preheat oven to 350°F.
  2. Cream butter and sugar.
  3. Add peanut butter and mix until incorporated.
  4. Add eggs and bananas.
  5. Whisk flour, baking powder, and salt in separate bowl.
  6. Add dry mixture until incorporated.
  7. Scoop 4 tablespoons of batter into each cup of lined muffin pans.
  8. Bake for 15 minutes or until muffin tops bounce back when touched.
  9. In a mixer, beat butter and marshmallow creme until fluffy, about 2 minutes.
  10. Add vanilla.
  11. Gradually add cocoa powder and powdered sugar; beat until combined.
  12. Frost cupcakes when completely cooled.

Makes 15 cupcakes.

Approximate Nutrient Analysis per serving:
330 calories, 14 g fat, 8 g saturated fat, 55 mg cholesterol, 250 mg sodium, 49 g carbohydrate, 2 g fiber, 30 g sugar, 4 g protein

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