My birthday is tomorrow. It’s a big one. 35. I’ll probably regret mentioning that. Here’s the thing: I’ve never really minded getting older. Sure, I’m starting to get a few wrinkles. But I’m also getting wiser right…at least that’s the theory:-) Wisdom seems like a pretty good trade-off for wrinkles.
Here’s the other thing though. I’m pretty sure I was 24…like yesterday. So, while I wrestle with this rather sudden passage of time, excuse me while I stuff my face with a Banana Peanut Butter Cup Cupcake. A Banana Peanut Butter Cup Cupcake with mounds of a-maz-ing chocolate cream cheese frosting. Because it’s important to recognize birthdays and it’s definitely important to celebrate with cupcakes as delicious as this one.
This next photo is proof that I have issues. Issues with frosting. As in, I’ll take a little cupcake with my frosting please. I should really see someone about that.
| Banana Peanut Butter Cup Cupcakes |
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoons banana extract (optional)
- 2 large eggs
- 2 large ripe bananas, peeled, and mashed
- 1 cup chopped peanut butter cups
- 1/2 cup (1 stick) butter
- 1 pkg. (8 oz.) cream cheese, cold
- 1/4 cup unsweetened cocoa
- 3 oz. semi-sweet chocolate, melted and cooled
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1-2 tablespoons milk
- Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- Set aside.
- In a mixing bowl, beat together the butter and sugar with a mixer until light and fluffy.
- Add the sour cream, vanilla extract, and banana extract (if using).
- Slowly beat in the eggs, one at a time.
- Incorporate the dry mixture and wet mixtures together until thoroughly combined.
- Stir in the bananas and peanut butter cups.
- Using an ice cream scoop, fill each cupcake liner 3/4 full.
- Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes.
- Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- For frosting: With mixer, cream together butter, cream cheese, and cocoa until blended. Add cooled chocolate and vanilla and mix well. Beat in powdered sugar. Add in 1-2 tbsp of milk…just enough to give you the desired consistency for frosting. Frost liberally!
I used Reese’s PB cup minis in these. Since they are a bit heavy they tended to sink to the bottom of the cupcake, which in no way affected how delightful these were:-) Next time, I might try regular sized peanut butter cups chopped a little more finely.
adapted from Food Network
{ 13 comments… read them below or add one }
Wow the frosting looks perfect and they sound wonderful.
Oh my!!! These looks awesome! Perfect frosting!!
First off, happy birthday to you!
This looks tempting beyond words! I love the frosting, so neatly and perfectly made. The recipe sound delicious too. I’m bet whoever gets to eat that is going to be very pleased. 
Thank you for the birthday wishes Rathai! The cupcakes are delicious but the frosting is out of this world!
Ha ha that is a massive amount of frosting. Whatever the birthday girl wants!!
xox
Ha! That’s right Hannah! And I’m thinking this birthday girl just might want this frosting every year:-)
That frosting looks devine!
Hi Becky
First of all, HAPPY BIRTHDAY TO YOU!!! In your headnote, you mentioned next time you will use regular size peanut cups and chop them finely, will it be the same amount 1 cup as is for the minis.
Thanks Jackie! Yes, I would still use 1 cup. I’d love to hear how it works for you:-)
Hey Becky,
I’m actually from across the pond (!), me and my hubby were supposed to be baking these tonight but we’re a bit confused about some of the ingredients. What’s semi-sweet chocolate? Is that the same as dark chocolate? And powdered sugar, is that the same as icing sugar? Apologies for all of the question, it just looks like such a fantastic recipe and I can’t wait to try it!
Hi Kim! You can easily use dark chocolate in place of the semi-sweet. And, yes, powdered sugar would be the same as icing sugar. Let me know what you think of them! Happy baking:-)
Me and the hubby managed to bake these and despite not being natural bakers ourselves, they tasted delicious! Thank you so much Becky for another amazing recipe
can’t wait to try out some more!
Yay, that’s great Kim:-)