These…..were pretty much amazing. If you’re a banana and peanut butter fan. To die for. They weren’t too hard either!
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 stick butter, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 large ripe bananas
Preheat oven to 350 degrees F. Place cupcake liners into a muffin tin. Peel and mash your bananas up in a bowl. Looks appetizing huh? Ha they make all the difference!
Combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the butter and sugar. Next, add the sour cream and vanilla and mix. Slowly beat in eggs one at a time. Mix dry ingredients in until well combined. Add the bananas and mix in. (Can you say VINTAGE to the mixer I’m using?! lol it’s my mom’s and i’m pretty sure she’s had it a few decades. Still works like a charm! Also it only had one attachment, whoops, forgot the other one at her house, oh well it still worked just fine. Time to buy my own now.)
Fill each liner 3/4 of the way full. Bake until a toothpick near the center comes out clean and the cupcakes are springy, around 18-20 minutes. Remove and cool.
Peanut Butter Filling:
1 cup creamy peanut butter (really important that it’s creamy I think)
3 tbs unsalted butter
2/3 cup confectioners sugar
1 tsp vanilla
Yummmm I wanted to eat them all. Three days later and I almost have! The little bit of peanut butter in the center was just right and I experimented with the amount of frosting…dabbing just a little on top instead of all over was the right amount was the perfect amount of sweetness.