One of my all time favorite combinations is peanut butter and banana. I particularly like the peanut butter and banana milkshake that I order from the restaurant Cookout when I am in South Carolina for school. If you live in the north or have never been to Cookout, you are missing out on the best milkshakes! They have over 40 different flavors that are all made to order. Since I am home in Ohio for the summer and can't order my favorite milkshake, I thought I would try the peanut butter banana combo in cupcake form! No surprise, these cupcakes are delicious!
1 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 large ripe bananas
1/2 cup sour cream
1 1/2 tsp. vanilla extract
3/4 cup sugar
1/2 cup butter (room temperature)
1 egg + 1 yolk
3/4 cups powdered sugar
4 ounces cream cheese
1/4 cup butter
1/4 cup smooth peanut butter
Peanuts to use as garnish, if desired.
Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake liners.
Mash bananas with a fork until smooth.
In a separate bowl cream butter and sugar. Add bananas, sour cream, vanilla, egg, and egg yolk.
In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the rest of the ingredients and mix until just combined.
Divide among 12 muffin cups.
Bake cupcakes for 20 minutes.
To make frosting, beat cream cheese, butter, and peanut butter together until smooth. Gradually mix in powdered sugar.
Frost cooled cupcakes.
Yields 12 cupcakes
Recipe from Sweet Caroline's Cooking
Nutritional Info (per frosted cupcake): 238 calories, 31g carbs, 8g fat, 4g protein, 1g fiber