Smarter Than Pancakes

Thursday, May 29, 2008

Chocolate Chip Banana Cupcakes with Peanut Butter Frosting

Ok, so the past several days have been crazy around here. We enjoyed Memorial Day weekend, and yesterday was my son’s last day of school. We also have folks coming over this coming weekend, and over night guests coming the second week of June so I’ve been trying to whip this crack house into shape!

I realized that it’s been a while since I’ve posted anything new, so I figured I’d share some cupcakes that I baked over the weekend. The problem is that we inhaled them before I could snap a picture.

Here’s an artist’s rendition though.

Banana Cupcakes with Peanut Butter Frosting
13 ww points each
(Hey, cupcakes ain’t health food.)
Makes 24 cupcakes
Time to make 50 min (25 min prep)

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup sugar

3 ripe bananas, mashed

2 eggs

1 teaspoon vanilla

2 cups flour (As always, whole wheat pastry flour rules!)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 cup mini-chocolate chips (The first time I used regular sized chips and they all stuck to the cupcake papers. The mini stay distributed better and fewer stick to the papers.)

  1. Preheat oven to 350 degrees and line 24 muffin cups with papers.
  2. Sift together flour, baking powder, soda and salt.
  3. Throw the butter and sugars in the mixer and beat until light and fluffy.
  4. Add the bananas, eggs (one at a time), and then the vanilla.
  5. Add the buttermilk and flour mixture alternately, and mix until just combined.
  6. Gently stir in chocolate chips.
  7. Divide batter evenly among muffin cups.
  8. Bake for 20 to 22 minutes or until tester comes out clean.
  9. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Please don’t over mix these, don’t over bake these, and if you want them obnoxiously moist you should add extra mashed banana.

Then make this for the top:

Peanut Butter Frosting

1/2 cup butter (Softened to room temperature unless you have a stand mixer.)

1/2 cup creamy peanut butter (I use the natural kind with no sweeteners. It might be too sweet if you use something like Jiff of Skippy.)

2 cups powdered sugar (sifted works best)

1/8 cup milk (Same as 2 Tbs.)

1 teaspoons vanilla

  1. Cream butter and peanut butter together.
  2. Add half the powdered sugar and mix in.
  3. Add the milk and vanilla and mix more.
  4. Add the rest of the powdered sugar and mix until it’s smooth.
  5. Frost those cooled cupcakes, and don’t be stingy with the frosting!

Whip these up and take them to your next potluck or pitch-in! Everyone will love you.

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6 Comments »

  1. My husband and I always joke that it takes someone coming over to get our house actually cleaned! LOL! The banana muffins look sinfully delicious, but hey, still better than a lot of alternatives!

    I updated the cheese post with the info I could find on yogurt cheese – forgot to look it up for the original.

    Have a good one!
    Jessica

    Comment by the delish — Thursday, May 29, 2008 @ 3:48 pm | Reply

  2. Hahahaha, I love the artist’s rendition! Guess I’ll just have to make them so i can see what they look like.

    Comment by Elle — Saturday, May 31, 2008 @ 12:24 pm | Reply

  3. These cupcakes sound amazing. Peanut butter and bananas is a great combination.

    Comment by Jared — Thursday, June 5, 2008 @ 8:24 pm | Reply

  4. Jessica, thanks for the cheese info. I make yogurt cheese all the time so that’s really helpful!

    Elle, sorry about my picture. I’ll try making them again soon and post a *real* picture. lol

    Jared, thanks for visiting! The cupcakes ARE amazing. That was actually the third batch I’d made so I’m not allowed to make any more. (There are only 3 of us, and that recipe makes 24. We do NOT need to eat 8 cupcakes each time.)

    Comment by shaye3 — Thursday, June 5, 2008 @ 8:54 pm | Reply

  5. Peanut butter frosting… yummy….

    Comment by Dariel — Monday, November 2, 2009 @ 11:27 pm | Reply

  6. These sound amazing! Would it work if I used a gluten-free flour mixture? We have recently gone GF as of this summer.

    Comment by Elise — Tuesday, August 28, 2012 @ 7:45 pm | Reply


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