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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

18 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/4 cups mashed ripe bananas (2-3 medium)
1/4 cup buttermilk
2 teaspoons vanilla extract
2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped lightly salted dry roasted peanuts
FROSTING:
2 cups confectioners' sugar
1 cup creamy peanut butter
1/2 cup butter, softened
2 teaspoons vanilla extract
3 to 4 tablespoons 2% milk
1 cup chopped lightly salted dry roasted peanuts

Directions

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

2 of 2

Peanut & Banana Cupcakes (continued)

Directions (continued)

peanuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for
18-22 minutes or until a toothpick inserted near 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. Yield: 1-1/2 dozen.

Nutrition Facts: 1 cupcake equals 439 calories, 26 g fat (9 g saturated fat), 51 mg cholesterol, 271 mg sodium, 46 g carbohydrate, 3 g fiber, 10 g protein.