February 26, 2016
These banana cupcakes are fun and crowd pleasing. The cupcake is reminiscent of breakfast banana bread but lighter, and the frosting is delicious and smooth, like the center of a Reese's... almost.
1Preheat oven to 350F. Line 12 cupcake cups with papers.
2Whisk flour, baking powder, baking soda, and salt together in a bowl.
3In another bowl mash the bananas with a fork until smooth. Add in the sour cream.
4In a large bowl beat together the sugar and butter with an electric mixer until light and fluffy.
5Add egg and egg yolk and mix well.
6Add flour alternately with banana/sour cream mixture. Beating just until blended.
7Divide the batter among the muffin cups and bake until a tester comes out clean, 20 minutes.
8Let cool completely.
9Meanwhile sift the powdered sugar into a large bowl and add the cream cheese, butter and peanut butter. Beat with an electric mixer until smooth.
10Spread the icing generously over each cupcake and decorate with chopped peanuts.