Recipe of Super Quick Peanut Butter and Banana Cupcake
Peanut Butter and Banana Cupcake Recipe
Hi, I'm Thelma. Today, I will show you a way to prepare peanut butter and banana cupcake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little 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 favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They're nice and they look wonderful. Peanut Butter and Banana Cupcake is something which I've loved my whole life.
Peanut Butter and Banana Cupcake is one of the most popular of current trending foods on earth. It's simple, it's quick, it tastes delicious. It's enjoyed by millions every day. Peanut Butter and Banana Cupcake is something that I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook peanut butter and banana cupcake using 26 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Peanut Butter and Banana Cupcake:
- Take of For the Cupcakes.
- Make ready 1/2 cup (115 g) of unsalted butter, softened to room temperature.
- Take 1/2 cup (100 g) of packed light or dark brown sugar.
- Get 3/4 cup (150 g) of granulated sugar.
- Prepare 3 of large eggs, at room temperature.
- Prepare 1 of and 1/2 cups mashed banana (about 3 large very ripe bananas).
- Make ready 2 teaspoons of pure vanilla extract.
- Prepare 2 cups (250 g) of all-purpose flour (spoon & leveled).
- Prepare 1 teaspoon of baking soda.
- Get 1/2 teaspoon of ground cinnamon.
- Prepare 1 teaspoon of salt.
- Make ready 1/2 cup (120 ml) of buttermilk*.
- Prepare 1 cup (180 g) of mini or regular semi-sweet chocolate chips.
- Prepare of Milk Chocolate Frosting.
- Prepare 1 of and 3/4 cups (210g) confectioners’ sugar.
- Take 1/4 cup (21 g) of unsweetened cocoa powder.
- Make ready 1/2 cup (115 g) of unsalted butter, softened to room temperature.
- Take 2 Tablespoons (30 ml) of heavy cream or half-and-half*.
- Prepare 1 teaspoon of pure vanilla extract.
- Prepare of salt, to taste.
- Take of Peanut Butter Frosting.
- Get 3/4 cup (185 g) of creamy peanut butter.
- Take 4 Tablespoons (60 g) of unsalted butter, softened to room temperature.
- Get 3/4 cup (90 g) of confectioners’ sugar.
- Make ready 1 teaspoon of pure vanilla extract.
- Take 3 Tablespoons (45 ml) of 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.
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