S’more’s Peanut Butter Banana Pupcakes

Prep: 45minutes mins

Cook: 16minutes mins

Cooling: 30minutes minsTotal: 2hours hrs

Servings: 12 cupcakes

Equipment

12-cavity muffin pan

Ingredients

Banana Cupcakes

▢ 1 1/2 cups all-purpose flour (187.5 grams)

▢ 1/2 tsp baking powder

▢ 1/2 tsp baking soda

▢ 1/4 tsp salt

▢ 1/2 tsp cinnamon

▢ 1/3 cup oil, vegetable or canola

▢ 1/2 cup granulated sugar

▢ 1/4 cup brown sugar

▢ 2 large eggs, room temperature

▢ 1 tsp vanilla extract

▢ 1/3 cup buttermilk

▢ 3/4 cup mashed bananas (about 2-3 very brown bananas)

Peanut Butter Frosting

▢ 2/3 cup unsalted butter, softened

▢ 1/2 cup peanut butter; do not use natural or homemade

▢ 2-3 cups powdered sugar

▢ 1/4 teaspoon salt

▢ 1/2 teaspoon vanilla extract

▢ 2-3 tbsp milk or cream

Instructions

For the Banana Cupcakes

• Preheat the oven to 350F and line the muffin pan with paper.

• Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.

• Whisk together the oil, sugars, eggs, and vanilla extract until no lumps remain. Then whisk in the milk

• Whisk the dry ingredients into the wet ingredients until no lumps remain.

• Fold the mashed bananas into the mixture. Note: there will be lumps in the batter from the bananas.

• Spoon the mixture into the lined muffin pan - fill each about 2/3 to 3/4 full.

Bake for 16-20 minutes or until an inserted toothpick comes out clean.

For the Peanut Butter Frosting

• With an electric mixer, beat the butter until soft. Then, add in the peanut butter.

• Add 1 cup powdered sugar, the salt, and the vanilla extract. Beat them into the mixture, starting at a low speed.

• Beat the rest of the powdered sugar, about 1/2 cup at a time, alternating with 1 tablespoon of milk/cream, until the desired sweetness is reached.

Frost the cupcakes with a knife or piping bag and tip

Notes:

Bananas: Make sure the bananas are brown and spotty. Measure the bananas after mashing.

Buttermilk: If you don't have buttermilk, add 1 teaspoon of freshly squeezed lemon juice or white vinegar to a 1/3 cup milk (1% or 2%). Stir and let to stand for 5 minutes before using.