Recipe Name
Ingredients
Cupcake:
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup firmly packed light brown sugar
- 5 tablespoons creamy natural peanut butter
- 2 tablespoons unsalted butter, softened
- ¾ cup mashed ripe bananas
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup milk
Frosting:
- ¾ cup marshmallow fluff
- 2 tablespoons butter
- 2 tablespoons vegetable shortening
- 1 teaspoon vanilla extract
- 1-1/2 cups confectioners’ sugar, or as needed
- 2 tablespoons milk
Step by Step Instructions
Step 1
Preheat oven to 350 degrees F. and line 12 muffin cups with paper liners.
Step 2
Sift flour, baking powder, baking soda and salt together in bowl.
Step 3
In separate large bowl, beat brown sugar, peanut butter and butter together using electric mixer on medium speed until creamy, about 1 minute.
Step 4
Beat banana, eggs and vanilla extract into the creamed peanut butter mixture until incorporated, about 1 minute.
Step 5
Beat the flour mixture, alternating with milk, into creamed peanut butter mixture until batter is well combined.
Step 6
Pour into muffin cups and bake until toothpick inserted in center of a cupcake comes out clean, 20 to 30 minutes. Cool cupcakes in tin for 15 minutes before transferring to wire rack to cool.
Frosting:
- Beat marshmallow fluff, butter, shortening and vanilla extract together in bowl using electric mixer until smooth. Gradually beat confectioners’ sugar, alternating with milk, into marshmallow mixture until desired thickness is reached.
- Chill in refrigerator until thickened, about 15 minutes.
- Spread frosting over cupcakes or pipe through a pastry bag.
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