6 Easy Moist Peanut Butter Banana Cupcakes With Few Ingredients

Happy Monday everybody!  Y'all, so excited to share today's recipe with you.  Not only because they are insanely delicious but also because it's a huge trip down memory lane for me–aside from the rum in the cupcakes of course.

As a kid I was literally obsessed with peanut butter & banana sandwiches (anyone else?), no joke, there was probably one summer that I ate 2-3 a day (obviously, my food obsession started early), and I kind of always felt like people would look at me funny when I ate one.  I mean, I get it, bananas in a sandwich (insert dirty joke here) is probably going to seem weird, but that sweet & salty goodness that is the bananas mixed with the peanut butter, yum, yum, yummy.

So, on a day last week I randomly was craving all things peanut butter,  and it got me thinking about a potential cupcake that encompassed one of my fav combos.  Not gonna lie, I was kind of nervous that these might come out blargh, but holy moly y'all I am loving these sooo much.

The banana cupcakes are perfectly moist & filled with so much flavor & the whipped peanut butter frosting, ummmm,  I had to make myself stop eating it out of the bowl so I would have enough for the cupcakes it is insane!  I can't tell you how many people who ate these that made the comment that they would have never thought to put these 2 together but it so works.  Anyways, I hope some cupcakes can make your day a little brighter, and thank you so much for stopping by.

For the cupcakes, thawed bananas to start…

mix them up for just a bit…

now add eggs…

the sugar…

the oil…

mix, mix, mix…

now the flour, baking soda & baking powder…

mix, mix, mix, then add the rum…

mix in the rum, now time to go in your cupcake liners…

bake, bake, bake…

now time for frosting, start with butter…

After mixing, I realized I needed some more butter, so here's the 3rd stick of butter…

mix again, and add your powdered sugar…

mix again…

time for heavy whipping cream…

mix, it looks a little funny & that's okay…

now time for the peanut butter…

annnnddd, I'll have y'all know my fluffy sous chef was about to have a fit for some peanut butter (her fav), so was standing right under my feet, I told her to move so I wouldn't accidentally step on her paw, so she moved over and stuck her nose under the cabinet, as if I couldn't see her…silly fluff monster…

anyways, mix your peanut butter frosting and pipe or spoon onto your cupcakes & enjoy!

Peanut Butter Banana Cupcakes

2016-03-31 13:05:31

Yields 24

Ridiculously moist banana cupcakes topped with a whipped peanut butter frosting.

1. 3 Cups of All-Purpose Flour.
2. 3 Teaspoons of Baking Powder.
3. 1/2 Teaspoon of Baking Soda.
4. 2 Eggs.
5. 2 Cups of Very Ripe Bananas (About 6-8 Bananas-preferably previously frozen & thawed).
6. 1 1/2 Cups of Granulated Sugar.
7. 1/2 Cup of Vegetable Oil.
8. 1/4 Cup of Dark Rum.

1. 2 Cups of Powdered Sugar.
2. 2 Cups of Creamy Peanut Butter.
3. 3 Sticks of Unsalted Butter, Softened.
4. 2/3 Cup of Heavy Whipping Cream.
5. 1 Tablespoon of Meringue Powder (Optional).

1. Preheat your oven to 350 degrees F.
2. Place your paper liners into your cupcake tins, set aside.
3. With a handheld or stand mixer with paddle attachment, place your thawed (if previously frozen) bananas into your bowl, mix for just a little bit to start to break them up.
4. Now add your eggs, sugar & oil and mix until well combined.
5. Now add your flour, baking soda & baking powder, mix until just combined.
6. Now slowly add your rum (otherwise it will slosh everywhere) and mix until combined.
7. Using an ice cream scoop or large spoon, fill your cupcake lines 3/4 full and bake for 14-16 minutes (I took mine out at 16) or until they spring back to the touch & are slightly golden brown.
8. Let cool completely.

1. With a handheld or stand mixer with paddle attachment, place your butter into your bowl and whip until light and fluffy.
2. Now add your powdered sugar one cup at a time and mix until smooth.
3. Now add your heavy whipping cream and mix, mix until well combined (the texture may look a little funny at this point).
4. Now add your peanut butter (and the optional meringue powder) and mix until well combined.
5. If piping onto your cupcakes, I suggest placing the frosting into the fridge for about 30 minutes due to it's thinner texture.
6. Then enjoy!

1. You don't have to use thawed out bananas that had been frozen super ripe, but you really must use super ripe bananas for the flavor & moisture
2. You can totally leave out the rum in the cupcakes, but it does add a depth to the flavor.
3. The meringue powder adds stability to your frosting if you're piping it onto your cupcakes.
4. I used a Wilton disposable bag & a closed star tip to pipe my frosting.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

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Source: https://www.hollyscheatday.com/peanut-butter-banana-cupcakes/

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