keep ’em away. [banana cupcakes w. peanut butter cream cheese frosting]

I’m doing everything I can to get these cupcakes out of my apartment as soon as possible–they’re sinfully delicious. I brought a few to work today for my co-workers (who devoured them), and am taking some to my friends tonight.

In all honesty, the cupcakes don’t even need frosting; though, the banana and peanut butter combo is divine. I plan on using just the cupcake recipe next time to make banana bread. But I’ll wait a while to make the bread, as I’d probably finish the loaf in a day and gain 10 pounds. :)

Cupcake recipe:

1 1/4 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3 very ripe large bananas, peeled

1/2 cup sour cream

1 1/2 tsp. vanilla extract

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1 large egg

1 large egg yolk

Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

Whisk flour, baking powder, baking soda and salt in a medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

Using a stand mixer with the paddle attachment (or hand mixer), beat sugar and butter 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.

Bake cupcakes about 20 minutes, or until the cakes bounce back at the touch of a finger, or a toothpick inserted in center comes out clean. Transfer cupcakes to rack and let cool completely.

Frosting Recipe:

1 1/2 cups confectioner’s sugar

8 oz. (1 package) cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup smooth peanut butter (Jif or Skippy)

Chopped lightly salted peanuts

Banana slices, for topping

Directions:

Sift powdered sugar into the bowl of a stand mixer. Add cream cheese, butter, and peanut butter. Using the paddle attachment, beat mixture until smooth. Spread or pipe frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts and top each cupcake with a slice of banana.

Recipe from Epicurious.

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