peanut butter cupcakes with banana buttercream

My husband despises bananas. Well, it’s not really that he doesn’t like the flavor. They just make him feel funny. Sometimes I chase him around the house with a banana peel shouting, “Ooo! Banana!” and fling it at his face just to see him squirm at the thought of his dreaded banana tinglies. Man, I’m mean. And just so you can picture the situation: our house is about two square feet. No, really, it’s like 550, so a chase in our house is more or less running around in circles.

Why, then, did I make miniature cakes with banana frosting? I happen to love bananas. Doesn’t that leave 12 cupcakes floating around our house with possibly only one consumer? Yes. Yes, it does. No, I didn’t plan it this way. I didn’t.

peanut butter cupcakes with banana buttercream
yield: about 12 regular cupcakes prep time: 30 minutes cook time: 20 minutes
1/4 cup unsalted butter, room temperature
1 1/4 cups all natural cane sugar
1/3 cup  all natural peanut butter
2 eggs
1 3/4 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 tbsp vanilla extract
1 ripe banana, mashed
1/2 cup unsalted butter, room temperature
3 cups unrefined powdered sugar

Preheat the oven to 350º. In the bowl of a mixer fixed with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the peanut butter and eggs and mix until fully incorporated. Pour in the flour, baking powder, and salt. Mix until just combined. Finally, add the buttermilk and vanilla extract and mix on low until combined. Turn the mixer speed to medium and beat about two minutes.
Butter and flour a standard 12 count cupcake pan. Fill each space about halfway with batter. Bake for 20 minutes or until a toothpick inserted into the middle of a cupcake returns clean. Let cool for a few minutes in the pan and then run a knife along the edges to loosen the cakes. Transfer to a rack or plate to cool completely.
To make the buttercream, use a hand mixer to fully combine the mashed banana and butter in a large mixing bowl. Add the powdered sugar in stages, mixing well after each addition, until the desired consistency is met. It should be pliable, but firm enough to hold a peak.
Once the cupcakes are cooled completely, pipe the buttercream onto the cakes using a piping bag.

For the love of all things good, please please find a peanut butter that doesn’t contain a hydrogenated oil. Hydrogenated oils (oils pumped with hydrogen) are basically the ingredients slack, greedy companies use in place of butter. Calm down, self. Holy moly, I can get fired up. Calmly, these oils are not the natural fats our bodies need. They are molecularly changed. Our bodies don’t know what to do with them. They are, undramatically, poison. What’s wrong with a good ol’ plain peanut? Nothing, I tell you! Nothing!

Ay caramba. Someone get me a glass of water. I’m gonna wave these cupcakes around in front of my husband while he plays the original Grand Theft Auto pretending to ignore me. The two of us, owh, boy.

9 thoughts on “peanut butter cupcakes with banana buttercream

  1. You chase Andy around with a fruit that he is allergic to?? Poor Man… lol… These cup cakes look great.. You’ll have to make some for the next time we all get together… I love your cake stand. I’m actually in the process of making some of them on my wheel.. but they are porcelain not milk glass..

  2. Ate peanut butter out of a jar with a knife as I read this…ummmm….that’s crazy that he wouldn’t even try one! I will take his for him 🙂 Just send it to work with him.

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