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Ingredients
Cupcake:
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1 ⅔ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup firmly packed light brown sugar
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5 tablespoons creamy natural peanut butter
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2 tablespoons unsalted butter, softened
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¾ cup mashed ripe bananas
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2 large eggs
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1 ½ teaspoons vanilla extract
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½ cup milk
Frosting:
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¾ cup marshmallow fluff
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2 tablespoons unsalted butter, softened
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2 tablespoons vegetable shortening
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1 teaspoon vanilla extract
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1 ½ cups confectioners' sugar, or as needed
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2 tablespoons milk
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
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Sift flour, baking powder, baking soda, and salt together in a bowl.
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Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
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Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
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Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
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Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
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Spread frosting over cupcakes or pipe through a pastry bag.
Nutrition Facts (per serving)
322 | Calories |
11g | Fat |
53g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 322 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 20% |
Cholesterol 42mg | 14% |
Sodium 234mg | 10% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 1g | 5% |
Total Sugars 35g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 62mg | 5% |
Iron 1mg | 7% |
Potassium 164mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.