candy crush peanut butter & banana cupcakes

★★★★★ 2
a recipe by
Paula Todora
Shell Knob, MO

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

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 24
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For candy crush peanut butter & banana cupcakes

  • 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

How To Make candy crush peanut butter & banana cupcakes

  • 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.
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