Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!
Ingredients
Frosting
- ¾ cup marshmallow fluff
- 2 tablespoons unsalted butter, softened
- 2 tablespoons vegetable shortening
- 1 teaspoon vanilla extract
- 1 ½ cups confectioners' sugar, or as needed
- 2 tablespoons milk
Cupcake
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup firmly packed light brown sugar
- 5 tablespoons creamy natural peanut butter
- 2 tablespoons unsalted butter, softened
- ¾ cup mashed ripe bananas
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup milk
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Step 2
Sift flour, baking powder, baking soda, and salt together in a bowl.
Step 3
Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
Step 4
Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
Step 5
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
Step 6
Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
Step 7
Spread frosting over cupcakes or pipe through a pastry bag.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 322 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat4g | 20% |
Cholesterol42mg | 14% |
Sodium234mg | 10% |
Total Carbohydrate53g | 19% |
Dietary Fiber1g | 5% |
Total Sugars35g | |
Protein5g | |
Vitamin C1mg | 6% |
Calcium62mg | 5% |
Iron1mg | 7% |
Potassium164mg | 3% |
*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.
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