Banana Cupcakes with Peanut Butter Cream Cheese Frosting

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Do y’all have the problem of buying bananas and then seeing most of them go immediately to a non-edible shade of brown? Every week I seem to have at least three overripe bananas sitting on my counter, and I’ve gotten sick of the same old recipes. Freeze them for smoothie bowls and nice cream? Sure, but I’ve got a stock of five in there already! Banana bread? Meh, kind of over it at the moment. What’s a girl to do?

Since it’s Valentine’s Day coming up and you might also have my abundance of bananas problem, I thought I would share a recipe I came up with to give to your valentines! This recipe uses three overripe bananas, and is just SO GOOD. A banana bread cupcake base (okay, muffin really) is really easy to whip together in no time. The star of the show is really the frosting.

Whipped to perfection, you mix peanut butter, cream cheese, and butter with a little powdered sugar for a slightly sweet and addicting topping. I had a little leftover and could not resist squeezing it out of the piping bag for about four taste tests.

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Either leave them be, or use my “I’m bananas for you” printable (Printable download here: im-bananas-for-you) to make cute little toppers! I printed mine in black and white, colored them with a yellow marker, and taped them to toothpicks. They definitely turned out a whole lot cuter than I could have even imagined, and I sent mine off with my friend Christian for his engagement party!

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Love is definitely in the air this year, can you feel it? I have so many friends getting engaged (!!!), plus I think overall that people are wanting to spread good vibes. It’s been a tough year for the country already with negativity and hate, and I’m hoping it will end up helping to band everyone together for some real change. Let’s bake for our neighbors and show them we love them.

Banana Cupcakes with Peanut Butter Cream Cheese Frosting

  • Servings: 16 cupcakes
  • Time: 1-1.5 hours
  • Difficulty: easy
  • Print

Ingredients:

Cupcakes:
8 Tbs. Butter, softened
3/4 cup Sugar
2 Eggs
2 cups Flour
1 tsp. Baking Soda
Dash of Salt
3 Overripe Bananas (medium to large)

Frosting:
4 Tbs. Butter, softened
4 oz. Cream Cheese. softened
3/4 cup Peanut Butter
3/4 cup Powdered Sugar
1 tsp. Vanilla
Dash of Cinnamon
1-3 Tbs. Milk

1. Preheat the oven to 350 deg F. Start by making the cupcakes. Cream together your butter and sugar until they are light and smooth. Add in the eggs and beat for 30 seconds.

2. Slowly add in the flour, baking soda, salt, and bananas and mix until combined.

3. Line 16 cupcake tins with liners and pour the batter 2/3 – 3/4 full in each. Bake the cupcakes for 18 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cupcakes and cool on a wire rack for at least 20 minutes, or until cool.

4. While the cupcakes cool, make your frosting by creaming together the butter and cream cheese until it is whipped and light in color. Add in the peanut butter, vanilla, cinnamon, and 1 Tbs. of milk and beat until smooth. Finish by slowly mixing in the powdered sugar. Add more milk if it feels too thick. Let the mixer run on high for about 2 minutes to make the frosting light and whipped.

5. Complete your cupcakes by spooning the frosting into a piping bag fit with a large circular tip and pipe thick swirls on top of your cupcakes. Print out your banana toppers (Printable here: im-bananas-for-you), cut around the bananas, tape a toothpick to the back, and stick them into your cupcakes.

These cupcakes are best kept in a sealed container in the refrigerator for up to 5 days. They will start to dry out the longer they sit.

Recipe by Bunny Baubles Blog

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