Peanut Butter Birthday Cupcakes with Banana Buttercream Frosting
Peanut butter cupcakes with a banana buttercream frosting. If that doesn’t make your heart skip a beat, I’m not sure what will.
INGREDIENTS
For the peanut butter cupcakes:
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup smooth peanut butter
1/2 cup packed brown sugar
1 egg
2 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
2/3 cup milk (I used plain unsweetened almond milk)
For the banana buttercream:
1 ripe banana, mashed (not overripe!)
1/2 cup (1 stick) unsalted butter, softened
1 tsp lemon juice
1/2 tsp vanilla extract
pinch of salt
3 cups powdered sugar
To top (optional):
Peanut butter
Finely chopped toasted peanuts
INSTRUCTIONS
- Preheat oven to 350 and place liners in cupcake tins.
- In a large bowl, beat together the butter, peanut butter and brown sugar for several minutes until light and fluffy. Add egg and vanilla and beat until smooth.
- In a separate medium bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the peanut butter mixture, alternating with the almond milk, beating well after each addition.
- Spoon batter into lined cupcake tins, filling each about 2/3 full. Bake until a toothpick inserted in the center of a cupcake comes out with moist crumbs, 18-20 minutes. Remove and cool completely before frosting.
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- Visit Peanut Butter Birthday Cupcakes with Banana Buttercream Frosting @ www.coffeeandquinoa.com for full instructions