PEANUT BUTTER BANANA CUPCAKES
These Peanut Butter Banana Cupcakes have a moist, fluffy banana cake on the bottom and a lovely cream cheese peanut butter frosting on top. Such a perfect flavor combo!
Provided by Lindsay
Categories Dessert
Time 38m
Number Of Ingredients 16
Steps:
- TO MAKE THE CUPCAKES:
- Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
- 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
- 3. Add vanilla extract and mix until combined.
- 4. Add egg white and egg in two batches, mixing until combined after each.
- 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
- 6. Add half of the dry ingredients to the batter and mix until well combined.
- 7. Add the milk and banana mixture and mix until well combined.
- 8. Add remaining dry ingredients and mix until well combined.
- 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
- 10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. TO MAKE THE FROSTING:
- Beat the cream cheese and butter together until smooth.
- 2. Add the peanut butter and mix until smooth.
- 3. Add half of the powdered sugar and mix until smooth.
- 4. Add remaining powdered sugar and mix until smooth.
- 5. Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
- 6. Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.
Nutrition Facts : ServingSize 1 Cupcake, Calories 496 calories, Sugar 54.8 g, Sodium 180.8 mg, Fat 21.8 g, SaturatedFat 11.8 g, TransFat 0.1 g, Carbohydrate 71.3 g, Fiber 1.6 g, Protein 6.9 g, Cholesterol 53.9 mg
PEANUT & BANANA CUPCAKES
If you want a cupcake that'll wow a crowd, look no further. These are great for dessert or as a snack, and have a nice sweet, salty balance. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.
Nutrition Facts : Calories 439 calories, Fat 26g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 271mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 3g fiber), Protein 10g protein.
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.
Provided by Mia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g
ROASTED BANANA AND PEANUT BUTTER CUPCAKES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
- For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
- Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
- Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
- For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.
BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
- In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
- For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
- For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
- Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
- To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.
CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
Make and share this Chocolate Banana Cupcakes With Peanut Butter Frosting recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degree F.
- Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
- Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
- Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
- To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
- Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 286.3, Fat 14.9, SaturatedFat 7, Cholesterol 24.6, Sodium 233.2, Carbohydrate 36.4, Fiber 1.8, Sugar 24.6, Protein 4.7
BANANA CUPCAKES
These moist banana cupcakes will make you go bananas! Frost these yummy cupcakes with cream cheese frosting, chocolate frosting, peanut butter frosting, or caramel cream cheese frosting.
Provided by Cupcake-Princess
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended.
- Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
EASY PEANUT BUTTER-BANANA CUPCAKE RECIPE
Showcase a classic flavor combo with our Easy Peanut Butter-Banana Cupcake Recipe. A peanut butter-banana cupcake is a great way to sweeten up your day.
Provided by My Food and Family
Categories Home
Time 1h36m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Microwave peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Spread onto tops of cupcakes, adding about 1 tsp. to each. Cool.
- Blend milk and banana in blender until smooth. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy. Spread onto cupcakes, adding about 2 Tbsp. to each. Sprinkle with nuts.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.9187 g, Sugar 0 g, Protein 3 g
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Provided by Matt Lewis
Categories Cake Mixer Egg Breakfast Dessert Bake Kid-Friendly Cream Cheese Banana Peanut Birthday Party Sour Cream Peanut Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 18
Steps:
- For cupcakes:
- Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
- Using electric mixer, beat sugar and butter in large bowl 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 (generous 1/4 cup for each).
- Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
- For frosting:
- Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
LOTTIE'S PEANUT BUTTER CUPCAKES
Combine banana butter frosting with this delicious peanut butter cupcake recipe from Lisa Altmiller's grandmother, Lottie, for a decadent dessert. Frost with Lisa's Banana Butter Frosting, then garnish with banana chips.
Provided by Lisa Altmiller
Categories Desserts Cakes Cupcake Recipes
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line twenty four 2 1/2-inch muffin cups with paper liners.
- Stir flour, baking powder, baking soda, and salt together in a small bowl.
- Beat brown sugar, peanut butter, applesauce, oil, and vanilla extract together in a large bowl. Add eggs, 1 at a time, beating after each addition until combined. Beat in flour mixture, alternating with buttermilk, on low speed until just combined. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 14 to 16 minutes. Cool in the tins for 5 minutes. Loosen edges using a knife; carefully remove cupcakes and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 124.8 calories, Carbohydrate 17.9 g, Cholesterol 14 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 134.4 mg, Sugar 10.1 g
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