Banana-Bo-Bana Cupcakes with Peanut Butter Icing

I hosted an appetizer-themed Ladies Game Night for some co-workers last week. So fun! I wanted to make something sweet and I KNEW I had to make some cupcakes when my friend Jenna gave me this darling cupcake stand last weekend as a belated Christmas present. :)

 

I'm also obsessed with this adorable cakestand my mom gifted me with last year!

I decided on banana cupcakes when I had some bananas that were the perfect ripeness for baking and I was not making anymore trips to the store! ha I just invented my own recipe (basically the same as my banana muffin/bread recipe- See the love marks?)

, but I got so many compliments on these little cuppies! Speaking of cuppies, remember these darling little cupcake liners I found in my stocking? I just love them!

The peanut butter icing is SO yummy. It just adds that extra-something when combined with the banana bottom. Warning! You will probably have a little icing leftover, and you will want to pipe it directly into your mouth...



Banana Cupcakes
(Also very yummy on their own as muffins)
Makes 16-18 cupcakes

• 2 cups AP flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 3-4 small/medium bananas, ripe
• 1/2 cup sour cream

Peanut Butter Icing (Adapted from Bon Appetit)

• 1 1/2 cups powdered sugar
• 8oz. cream cheese, softened (I used non-fat)
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup smooth peanut butter (Do not use natural)
• 1/2 tsp vanilla extract
• sprinkle of salt

Heat oven to 350. In a medium container, mash ripe bananas with a fork or masher if you have one. It will still be a little lumpy, but try to make it as smooth as possible. Set aside.

Place dry ingredients in a small bowl and set aside too.

Cream butter and sugar in mixer with paddle attachment.

Add eggs, one at a time, beating well after each addition. Add mashed bananas, followed by sour cream. Slowly add dry ingredients until combined. 

Using a cookie scoop, (1 1/2-2 scoops) per cup, fill lined muffin pan. Tap to settle.

Bake 20-22 minutes, until top is golden and springs back lightly when touched. Let cool for 5 minutes in pan and then finish cooling on wire rack. Repeat until finished with batter. Let cool completely before icing.

For icing, sift powdered sugar into large mixing bowl. Add remaining ingredients, and beat with paddle attachment on medium speed until smooth and creamy.

Fit icing bag with desired tip (I used the star tip), and fill with icing. Squeeze out air bubbles and pipe onto your cupcakes.

Add sprinkles and enjoy!