Ok, ok, these sound exactly like a million things I've made before, don't they? Well, they kind of are. That doesn't mean they aren't delicious! The last time I tried banana cupcakes with peanut butter frosting it was a completely different recipe, and as I remember it, a bit more complicated. These were so easy. I put half the batter in a mini muffin pan and made baby cupcakes. Who doesn't love a mini cupcake? All the flavor and less guilt, so who cares if you eat three or four?

Rush starts tomorrow, and I know I wont be able to post for a few days. It'll be about 12 hours at the sorority house tomorrow, and then Saturday I'm driving to Atlanta for the kickoff game. Go Heels! (We don't need to discuss anything in the news that is going on with our players.) Sunday it's back to rush. Oh boy.

Good news, though, after rush I've got a whole list of recipes to try out. For now....peanut butter and bananas. Nope, I'll never get tired of the combination.

Banana Cupcakes with Peanut Butter Cream Cheese Frosting
Recipe from First Look, Then Cook


  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 very ripe large bananas, peeled
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk


  • 1 1/2 cups powdered sugar
  • 1 8-ounce package light cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
  • Chopped lightly salted roasted peanuts (optional)



Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.


Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
Makes 12 cupcakes.


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