- 1/2 cup very ripe bananas mashed (about 1 1/2 large) (about 1 1/2 large)
- 1/4 cup buttermilk room temp
- 1 tsp vanilla extract
- 1/4 cup + 2 Tbsp unsalted butter room temp
- 3/4 cup sugar
- 1 large egg room temp
- 1 cup cake flour sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- BUTTERCREAM
- 4 oz cream cheese room temp
- 3/4 cup peanut butter I used Jiff creamy
- 1/4 cup unsalted butter room temp
- 3 Tbsp milk room temp
- 1 tsp vanilla extract
- 1 pinch salt
- 3 cups powdered sugar
Preheat oven to 350 degree F. Line muffin tin with cupcake liners. (this recipe should make 12 cupcakes give or take). 1. Combine the mashed bananas, buttermilk and vanilla in small bowl. 2. In bowl of mixer fitted with paddle attachment, cream the butter and sugar until light and fluffy. 3. Beat in the egg, mix well and scrape sides of bowl as needed. 4. Sift flour, baking powder, baking soda and salt into bowl.5. With mixer on low, mix in the flour mixture and banana mixture into the mixing bowl, alternating between the two. 6. Bring mixer up to medium speed. Mix well to combine, scraping down sides of the bowl as needed. About 10-20 seconds.7. Pour mixture into prepared cupcake pan. Filling each cavity halfway full. 8. Bake 12-17 minutes or until you gently press on the surface of the cupcake and it bounces back (meaning no finger print remains). 9. Let cool completely. BUTTERCREAM:1. In bowl of mixer fitted with paddle attachment, cream the butter, peanut butter and cream cheese until light and fluffy, about 1 minute so they are completely combined. Scrape down side of bowl as needed. 2. With mixer on low, add in powdered sugar one spoonful at a time, alternating with milk as needed. 3. Add in the vanilla and salt. Mix well to combine with mixer on medium/high speed. Scrape down side of bowl if needed. 4. Put buttercream in piping bag and pipe onto cupcakes. I used tip Ateco #806