Peanut & Banana Cupcakes

Name: Peanut & Banana Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1-1/2 dozen.
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

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

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 peanuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 cupcake: 439 calories, 26g fat (9g saturated fat), 51mg cholesterol, 271mg sodium, 46g carbohydrate (28g sugars, 3g fiber), 10g protein.

Originally published as Peanut and Banana Cupcakes with Peanut Butter Frosting in Country Woman October/November 2011

Reviews

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Average Rating:

reneeh2010

Dec 27, 2016

These cupcakes are very good. I have made them many times...very yummy!
joycerm53

Aug 25, 2014

These are great cupcakes! Very moist. A keeper!
raton

Jan 9, 2014

Great cupcake. Yummy!
bbs.reimenpub.com

Nov 8, 2012

delicius
Pleasehelpme

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.
technoluv

Feb 27, 2012

these cupcakes are super delicious! =Di really LOVED them...
granmacox

Sep 28, 2011

what's not to like! peanuts and bananas! they were delicious and healthful too. you can use just plain cream cheese frosting if you think the peanut butter frosting is too much... we didn't
Lauralouise

Sep 28, 2011

This will be a fantastic recipe, I will make them for Thanksgiving along with pies and use them as a name tag. I can tell by the ingredients they will be fantastic!!!!!