Banana Cupcakes with Peanut Butter Frosting

These I made as well for my sister's birthday.  The recipe is from my friend Katie's blog and I knew my sis would love them because she loves peanut butter (who doesn't?).  They were so good, those kind of cupcakes that you savor each bite.  They were a little reminiscent of banana bread but the peanut butter icing took them over the top.  I took Katie's suggestion and added chocolate chips and definitely recommend you do that as well.  Her recipe called for a cream cheese based peanut butter icing, but unfortunately I knew these would be siting out for a while so I had to go with another icing.  I will share both below so you can choose!

Ingredients
Cupcakes:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg 1 large egg yolk
1/3 to 1/2 cup chocolate chips

Directions
Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners.
Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth.
Mix sour cream and vanilla into bananas. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended.
Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition.  Fold in chocolate chips.
Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.



Peanut Butter Cream Cheese Frosting:

1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter.
Using electric mixer, beat mixture until smooth.
Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired.



Peanut Butter Frosting
(I made this one) courtesy of Ina

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream (or you can use a tad bit of water)

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

don't be afraid to slather on the icing for these too.  its not too rich.  i wish i had used more!