12/17/11

Banana Cupcakes with Peanut Butter Frosting

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Banana Cupcakes
Ingredients:
For the cupcakes:
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana


Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

Makes 18-24 cupcakes.

Peanut Butter Frosting
Ingredients:
2 cup confectioners’ sugar
2 cup creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream

Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Source:  Cupcakes, Annie's Eats; Frosting, Brown Eyed Baker

1 comments:

Anonymous said...

Pretty amazing cupcakes, one of my favorites - JB

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