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Ingredients
Cupcakes:
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1 ¼ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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2 very ripe bananas
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½ cup sour cream
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1 ½ teaspoons vanilla extract
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¾ cup white sugar
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½ cup unsalted butter, at room temperature
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1 large egg
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1 large egg yolk
Frosting:
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1 ½ cups powdered sugar
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1 (8 ounce) package cream cheese, at room temperature
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½ cup unsalted butter, at room temperature
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½ cup smooth peanut butter
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
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Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
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Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
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Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.
Cook's Notes:
After I piped the frosting on, I sprinkled cinnamon-sugar and crushed walnuts on top.
You can also make a ganache to pour over the cupcakes. Start off with 8 ounces semisweet chocolate and 8 ounces heavy cream. Break up the chocolate into a bowl. Heat the cream in a small saucepan until simmering. Pour over chocolate and let sit a minute to let the chocolate melt. Whisk gently until chocolate and cream have incorporated. Let cool slightly and pour over cupcakes.
Nutrition Facts (per serving)
470 | Calories |
30g | Fat |
46g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 470 | |
% Daily Value * | |
Total Fat 30g | 38% |
Saturated Fat 18g | 88% |
Cholesterol 98mg | 33% |
Sodium 279mg | 12% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 2g | 5% |
Total Sugars 31g | |
Protein 7g | 13% |
Vitamin C 2mg | 2% |
Calcium 72mg | 6% |
Iron 1mg | 7% |
Potassium 199mg | 4% |
* 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.