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Banana Cupcakes with Peanut Butter Frosting and Reese’s

February 19, 2011 by Audra 2 Comments

bakerchick3

I am really excited to share the recipe with you. I have been dreaming it in my head for a few days and  today I was finally able to make them. I must say- they are the most delicious thing I have ever baked. I LOVE peanut butter and banana (seriously who doesn’t), but this confectionery image didn’t seem complete to me until I decided to add some Reese’s. This cupcake is rich but I tried to make the cake more banana-y than sugar-y to offset the sweet peanut butter frosting!

I was inspired by a variation of this recipe found at Annie’s Eats with Butterfinger.  I thought about using that one, but I decided to make my favorite Banana cupcakes found here, with my basic cream cheese frosting recipe with some added peanut butter and cream!*Note: The original recipe called for 1 1/2 cups sugar. I, however, decided to only use a cup as I was not only using REALLY ripe bananas but adding candy and such a sweet frosting. I liked the level of sweetness- but you may want to add the full amount if you aren’t using the candy.

Print
Banana Cupcakes with Peanut Butter Frosting and Reese’s
Yield: 18 cupcakes
 
Ingredients
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 18 Mini Reese's Peanut Butter Cups- chopped coarsely
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup creamy peanut butter (would also be good with crunchy peanut butter)
  • 1 teaspoon vanilla
  • 3 -3½ cups powdered sugar
  • 2 tablespoons milk or 2 tablespoons cream
Instructions
  1. Pre-heat oven to 350. In a large mixing bowl, cream butter and sugar. Add the eggs, vanilla, bananas and buttermilk.
  2. Combine the flour, baking powder, baking soda and salt; add to banana mixture.
  3. Fill 18 paper-lined muffin cups about ⅓ of the way full. Add about a tablespoon of chopped Reese's to each one and then fill with more batter until it's about two-thirds full.
  4. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
For frosting:
  1. Cream together cream cheese and peanut butter. Add vanilla and then powdered sugar one cup at a time alternating with cream.
  2. Beat until it's a spreading consistency.
  3. Spread or pipe on cooked cupcakes and garnish with the rest of the chopped Reese's.
  4. Enjoy!!
3.5.3251

Filed Under: Cupcakes, Recipes Tagged With: Banana, Peanut Butter

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Comments

  1. Maureen says

    February 20, 2011 at 1:22 am

    What??? These look amazing. Did you actually make these? You know I have a weak spot for Reese’s.

    Reply
  2. Anonymous says

    September 23, 2011 at 12:06 am

    I made these and they are delicious!!

    Reply

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