Peanut & Banana Cupcakes Recipe
Peanut & Banana Cupcakes Recipe photo by Taste of Home

Peanut & Banana Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 18 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Peanut & Banana Cupcakes in Country Woman October/November 2011, p33

Nutritional 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.

Reviews for Peanut & Banana Cupcakes

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 25, 2014

These are great cupcakes! Very moist. A keeper!

MY REVIEW
Reviewed Jan. 9, 2014

Great cupcake. Yummy!

MY REVIEW
Reviewed Nov. 8, 2012

delicius

MY REVIEW
Reviewed Aug. 18, 2012

These were fantastic! I wouldn't change a thing--and I usually do, for fun. In fact, these got better and better over the next few days, and never got dry.

MY REVIEW
Reviewed Feb. 27, 2012

these cupcakes are super delicious! =D

i really LOVED them...

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