Created By: Bon Apetit
Difficutly: moderate
Time: 30 Min
Portion: 12 servings
Ingredients:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 banana, very ripe
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1 stick unsalted butter, at room temperature
1 large egg
1 large egg yolk
FROSTING:
1 1/2 Cups powdered sugar
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 cup smooth peanut butter, do not use old-fashioned or freshly ground
Directions:
1. Position rack in center of oven and preheat to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
2. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with bananas-sour cream mixture in 2 additions, beginning with flour and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
3. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
4. FROSTING:
5. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.
6. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.