Banana Cupcakes with Peanut Butter Frosting
These tasty banana cupcakes are a family favourite with delicious peanut butter frosting, it's one not to be missed.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Family Food
Servings: 12
- 150 g Unsalted butter
- 75 g Caster sugar
- 75 g Soft light brown sugar
- 2 Large free range eggs
- 175 g Self-raising flour
- 2 Large bananas peeled and well mashed
For the frosting
- 175 g Unsalted butter
- 220 g Icing sugar
- 110 g Smooth peanut butter
- Handful of salted peanuts to decorate
Beat the room temperature butter with the caster sugar and soft light brown sugar.
Beat in each egg, one at a time.
Fold in the flour and mashed bananas (do this by hand if you've been using a mixer).
Share between 12 paper muffin cases in a muffin tin.
Bake at 180C for about 19 minutes, or until very pale golden brown.
Whilst they are baking, beat the butter, with the icing sugar until well combined.
Beat in the peanut butter.
Add a teaspoon at a time of boiling water until the icing is a light, fluffy consistency.
When the cupcakes are totally cool, pipe the icing onto the cakes or swirl on with a knife.
Top with some salted peanuts.
Calories: 441kcal | Carbohydrates: 49g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 65mg | Potassium: 171mg | Fiber: 1g | Sugar: 33g | Vitamin A: 730IU | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 0.5mg