Banana Cupcakes with Peanut Butter Frosting

A match made in heaven, banana and peanut butter. Easy and delicious.

Yields 12 cupcakes

Cupcakes

• 2 ripe bananas, mashed with a fork

• 1⁄2 c sour cream

• 1⁄2 c unsalted butter, room temperature

• 3⁄4 c sugar

• 2 eggs

• 2 t vanilla

• 1⁄4 t kosher salt

• 1⁄4 t grated nutmeg

• 1⁄2 t baking soda

• 1 1⁄2 t baking powder

• 1 1⁄4 c all purpose flour

Frosting

• 1 c creamy peanut butter

• 5 T unsalted butter, softened

• 2 c confectioners sugar

• 2 T heavy cream

• 1 t vanilla extract

• Pinch of salt

Line a standard 12-muffin pan with paper liners. Preheat the oven to 350.

Add salt, nutmeg, baking soda, and baking powder to flour in a medium bowl and stir to combine. Mash the bananas with a fork in a small bowl. Add in the sour cream and vanilla and stir. Set aside.

Beat the butter and sugar together in a stand mixer fitted with the paddle attachment until light and creamy, about 3 minutes. Add the eggs and vanilla and beat until well blended. Add dry ingredients in 3 additions alternating with the banana mixture, beginning and ending with the flour mixture. Mix just until blended. Divide batter among muffin cups, filling cups about 2⁄3 of the way full.

Bake about 20 minutes, until a cake tester comes out clean. Transfer to a wire rack and let cool completely.

To make frosting, beat peanut butter and butter in a stand mixer fitted with the whisk attachment. Add vanilla and salt. When the mixture is smooth, sift in the confectioners sugar and beat again until smooth. If the frosting seems dry, add in heavy cream a tablespoon at a time and beat until smooth and creamy.