Banana Cucakes with Peantbutter Frosting

 

 

 For the Cupcakes:

1 ½ very ripe bananas, mashed

½ cup sour cream

½ cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups cake flour

2 teaspoons baking soda

½ teaspoon salt

 

Preheat oven to 350 degrees F (175 degrees C). Line 2 (12 cup) muffin pans with paper liners.

Combine the mashed bananas and the sour cream in a small bowl; set aside.

In a large mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Combine flour, baking soda, and salt. Add to the creamed mixture and mix well. Finally stir in the banana/sour cream mixture. Scoop the batter into the prepared liners.

Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely before frosting

 

For the Frosting:

8 oz. cream cheese, softened

½ cup unsalted butter, softened

½ cup creamy peanut butter

2 cups powdered sugar

1-2 tablespoons milk

For frosting, beat the cream cheese, butter and peanut butter together in a large bowl. Slowly beat in the powdered sugar. Add milk and beat to desired consistency.

 

For the topping:

any peanuts of your choice