This time of year, I’m always thinking of peanut butter recipes. The beginning of the school year just feels synonymous with peanut butter.
These cupcakes are extra moist because of the mashed bananas inside…but what really takes the cake is the frosting.
Peanut Butter Cream Cheese Frosting.
This might be the best frosting I’ve ever made.
This recipe makes a dozen cupcakes.
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 cup vegetable oil
2 cups mashed bananas (3 or 4 bananas)
1 (8 oz) package cream cheese, softened
3 cups powdered sugar
1 cup creamy peanut butter
1 tablespoon milk
Preheat oven to 350 degrees.
Place 12 cupcake liners into one (12-count) muffin tin. Set aside.
In a large mixing bowl, combine flour, sugar, baking soda, and pumpkin pie spice with a whisk. Set aside. In a second mixing bowl, beat with an electric mixer the vegetable oil, eggs and bananas. Slowly pour the banana mixture into your flour mixture and beat until just blended (do not over-beat the batter).
Divide your batter among your 12 cupcake liners and bake 16 to 18 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool 5 minutes in the pan before removing and continuing to cool on a wire rack.
Allow cupcakes to completely cool before frosting.
To make your frosting, beat your cream cheese, powdered sugar, peanut butter and milk together with an electric mixer. Add more sugar if the frosting is too thin and more milk if it’s too thick. Once your frosting reaches your desired consistency, frost each cupcake with a dollop. Refrigerate if you’re not eating them.
Banana and peanut butter. They just go together this time of year.