Hi, I am Kate. Today, we’re going to prepare peanut butter and banana cupcake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Peanut Butter and Banana Cupcake Recipe
Peanut Butter and Banana Cupcake is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Peanut Butter and Banana Cupcake is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook peanut butter and banana cupcake using 26 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Peanut Butter and Banana Cupcake:
- Get For the Cupcakes
- Prepare 1/2 cup (115 g) unsalted butter, softened to room temperature
- Make ready 1/2 cup (100 g) packed light or dark brown sugar
- Take 3/4 cup (150 g) granulated sugar
- Take 3 large eggs, at room temperature
- Take 1 and 1/2 cups mashed banana (about 3 large very ripe bananas)
- Take 2 teaspoons pure vanilla extract
- Get 2 cups (250 g) all-purpose flour (spoon & leveled)
- Prepare 1 teaspoon baking soda
- Make ready 1/2 teaspoon ground cinnamon
- Prepare 1 teaspoon salt
- Get 1/2 cup (120 ml) buttermilk*
- Take 1 cup (180 g) mini or regular semi-sweet chocolate chips
- Get Milk Chocolate Frosting
- Take 1 and 3/4 cups (210g) confectioners’ sugar
- Get 1/4 cup (21 g) unsweetened cocoa powder
- Make ready 1/2 cup (115 g) unsalted butter, softened to room temperature
- Prepare 2 Tablespoons (30 ml) heavy cream or half-and-half*
- Make ready 1 teaspoon pure vanilla extract
- Take salt, to taste
- Get Peanut Butter Frosting
- Get 3/4 cup (185 g) creamy peanut butter
- Make ready 4 Tablespoons (60 g) unsalted butter, softened to room temperature
- Get 3/4 cup (90 g) confectioners’ sugar
- Make ready 1 teaspoon pure vanilla extract
- Get 3 Tablespoons (45 ml) heavy cream or half-and-half*
Steps to make Peanut Butter and Banana Cupcake:
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
- Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
- Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
- Make the chocolate frosting: Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting
- Make the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth – about 3 minutes. Add the confectioners’ sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes with a knife or with a piping bag/tip. If you’d like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake. Decorate with banana slices and/or more chocolate chips if desired. Store cupcakes in an airtight container at room tempera
So that’s going to wrap it up for this exceptional dish peanut butter and banana cupcake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
