Peanut Butter Banana Cupcakes #dessert #banana

These cupcakes are so decent and simple to make. They begin by creaming the margarine and sugar – the most significant of the means.

This adds air to the player, so make certain you completely cream the spread and sugar. You'll really see the shading and surface of the margarine change and become thick, light and full.

Next are the eggs and the last advances are to substitute including the dry fixings with the wet fixings, which incorporates the pounded banana. Riper bananas are going to give a more grounded banana season, yet I've utilized less ready bananas previously and they are as yet heavenly!

The nutty spread icing on top has a cream cheddar base and is my preferred method to make a nutty spread icing. It sets idealizing with the banana cupcake, since I generally love a cream cheddar icing with a banana cake. The last cupcake is unadulterated paradise for any nutty spread and banana fan!

Also try our recipe Banana Cream Pie Cupcakes

These Peanut Butter Banana Cupcakes have a moist, fluffy banana cupcake on bottom and a lovely cream cheese peanut butter frosting on top! Such a perfect flavor combo!

INGREDIENTS
BANANA CUPCAKES

• 10 tbsp (140g) unsalted butter, room temperature
• 1 cup sugar (207g)
• 1 tsp vanilla extract
• 1 large egg white
• 1 large egg
• 1 2/3 cups (217g) all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) mashed bananas (the riper, the better)
• 1/2 cup (120ml) milk
• 2 tbsp (30ml) water

PEANUT BUTTER CREAM CHEESE FROSTING

• 8 ounces (226g) cream cheese, room temperature
• 1/4 cup (56g) salted butter, room temperature
• 1/2 cup (140g) creamy peanut butter
• 4–5 cups (460g-575g) powdered sugar
• Banana chips

INSTRUCTIONS
TO MAKE THE CUPCAKES:

1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add vanilla extract and mix until combined.
4. Add egg white and egg in two batches, mixing until combined after each.
5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined.
7. Add the milk and banana mixture and mix until well combined.
8. Add remaining dry ingredients and mix until well combined.
9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

TO MAKE THE FROSTING:

1. Beat the cream cheese and butter together until smooth.
2. Add the peanut butter and mix until smooth.
3. Add half of the powdered sugar and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
6. Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

Read more our recipe Limoncello Margarita

For more detail : https://bit.ly/2GK9evV