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Peanut & Banana Cupcakes

 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.
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.