Not too sweet but just enough scrumptiousness. These cupcakes are soon to be a new favorite!
Author:Becky Schmieg
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:16 cupcakes 1x
Category:Dessert
Cuisine:American
Ingredients
UnitsScale
1/2cup unsalted butter (softened )
1cup coconut sugar
1 tsp vanilla
2 eggs
3/4cup ripe, mashed banana (about 2 bananas)
1cup buttermilk
2cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Frosting
3/4cup unsalted butter (softened )
3/4cup creamy peanut butter
2cup powdered sugar
1 tsp cinnamon
pinch of salt
1 1/2 tsp milk
Topping
banana chips (optional )
Instructions
Preheat oven to 350.
Use electric mixer to combine 1/2 cup softened butter with coconut sugar until creamy. Add vanilla and eggs and beat until combined. Add the banana and mis again until combined.
Combine the dry ingredients: flour, salt, baking powder, baking soda in a bowl. Add the dry ingredients and buttermilk in thirds alternating between the dry ingredients and buttermilk while continuously mixing until fully combined.
Line a cupcake it with cupcake liners. Fill each with approximately 3 tbsp of batter. I used my 1.5 tbsp cookie scoop and put two scoops per cupcake.
Bake for 18-23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool fully before frosting.
Making the frosting
Combine peanut butter and butter in a mixing bowl and use an electric mixer on medium speed to beat until smooth. Add powdered sugar and continue to beat on medium for about one minute. Add cinnamon, milk and pinch of salt and continue beating until smooth.
Frost each cupcake with a generous amount of frosting using an off-set spatula for precision.