Ingredients
Directions
Preheat oven to 350F. Line 12 cupcake cups with papers.
Whisk flour, baking powder, baking soda, and salt together in a bowl.
In another bowl mash the bananas with a fork until smooth. Add in the sour cream.
In a large bowl beat together the sugar and butter with an electric mixer until light and fluffy.
Add egg and egg yolk and mix well.
Add flour alternately with banana/sour cream mixture. Beating just until blended.
Divide the batter among the muffin cups and bake until a tester comes out clean, 20 minutes.
Let cool completely.
Meanwhile sift the powdered sugar into a large bowl and add the cream cheese, butter and peanut butter. Beat with an electric mixer until smooth.
Spread the icing generously over each cupcake and decorate with chopped peanuts.
Ingredients
Directions
Preheat oven to 350F. Line 12 cupcake cups with papers.
Whisk flour, baking powder, baking soda, and salt together in a bowl.
In another bowl mash the bananas with a fork until smooth. Add in the sour cream.
In a large bowl beat together the sugar and butter with an electric mixer until light and fluffy.
Add egg and egg yolk and mix well.
Add flour alternately with banana/sour cream mixture. Beating just until blended.
Divide the batter among the muffin cups and bake until a tester comes out clean, 20 minutes.
Let cool completely.
Meanwhile sift the powdered sugar into a large bowl and add the cream cheese, butter and peanut butter. Beat with an electric mixer until smooth.
Spread the icing generously over each cupcake and decorate with chopped peanuts.
