Candy Crush Peanut Butter & Banana Cupcakes

Paula Todora

By
@ptodora

Moist & Light Buttermilk Banana Cupcakes with Fluffy Peanut Butter & Cream Cheese Frosting
Topped to Perfection with Crushed Butterfinger® Candy


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Rating:

Comments:

Serves:

24

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you love banana and peanut butter, you will love this cupcake recipe. The cupcake's very similar to a banana bread. Very moist and rich with banana flavor, but it is a little more dense to hold the shape of a cupcake. The peanut butter cream cheese frosting is so yummy. You taste the peanut butter but it's not overwhelming. The crushed candy and banana chips are a great topping for these little babies!

Ingredients

CUPCAKES:

3
medium ripe bananas
1/2 c
unsalted butter, room temperature
1 c
sugar
1/2 c
light brown sugar, packed
4
eggs
1 tsp
pure vanilla extract
1 1/2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
salt
1/2 c
buttermilk

FROSTING & TOPPING:

8 oz
cream cheese, room temperature
4 Tbsp
unsalted butter, room temperature
1/2 c
creamy peanut butter
1/8 tsp
salt
3 c
powdered sugar
1-3 Tbsp
heavy cream, if needed
1
regular size Butterfinger® candy bar
12
banana chips for garnish, if desired

Directions Step-By-Step

1
To make cupcakes:
Preheat oven to 350 degrees and line 2 12-cup regular muffin tins with cupcake liners. Cut bananas lengthwise, place on a small baking sheet and roast in the oven 5 minutes. Remove bananas to a medium bowl and mash with a potato masher.
2
In the bowl of an electric mixer, beat the butter, sugar and light brown sugar on medium high speed until light and creamy, about 3 minutes. Add eggs, one at a time, with mixer on medium speed. Add vanilla and mashed bananas and mix to combine.
3
In a medium bowl, whisk flour, baking powder and salt. Gradually add to batter in mixing bowl, alternating with buttermilk, just until incorporated. Fill cupcake liners 2/3 full and bake 17-18 minutes, until a toothpick comes out clean but do not overbake. Cool in pan 5 minutes then remove to a cooling rack to cool completely.
4
To make frosting:
In the bowl of an electric mixer, beat cream cheese and butter 2-3 minutes on medium high speed until light and fluffy. Add peanut butter and continue beating 1 minute. With mixer on low speed, gradually add powdered sugar ¼ cup at a time. Add cream, 1 teaspoon at a time, if needed, or until frosting is spreadable. Beat on high 2 minutes until fluffy.
5
Assemble:
With a sharp knife, cut candy bar into coarse chunks. Place frosting in a 16-ounce piping bag with a large star tip and pipe a large swirl on top of each cupcake. Top with crushed candy. Optional: Place a banana chip on side of frosting for garnish.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Southern
Collection: Cupcake Collection
Recipe For: The Best Cupcake