candy crush peanut butter & banana cupcakes

Name: Candy Crush Peanut Butter & Banana Cupcakes
Prep time: 30 min
Cook time: 20 min
Yield: 24
Cuisine: Southern
Ingredients: ## CUPCAKES:; 3 - medium ripe bananas; 1/2 cup(s) unsalted butter, room temperature; 1 cup(s) sugar; 1/2 cup(s) light brown sugar, packed; 4 - eggs; 1 teaspoon(s) pure vanilla extract; 1 1/2 cup(s) all purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup(s) buttermilk; ## FROSTING & TOPPING:; 8 ounce(s) cream cheese, room temperature; 4 tablespoon(s) unsalted butter, room temperature; 1/2 cup(s) creamy peanut butter; 1/8 teaspoon(s) salt; 3 cup(s) powdered sugar; 1-3 tablespoon(s) heavy cream, if needed; 1 - regular size Butterfinger® candy bar; 12 - banana chips for garnish, if desired

(2 RATINGS)

861 Pinches 10 Photos

Paula Mahon

Blue Eye, AR

Updated on Mar 16, 2016

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

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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

prep time 30 Min

cook time 20 Min

method Bake

yield 24 serving(s)

Ingredients

CUPCAKES:
3 - medium ripe bananas
1/2 cup unsalted butter, room temperature
1 cup sugar
1/2 cup light brown sugar, packed
4 - eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING & TOPPING:
8 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1/2 cup creamy peanut butter
1/8 teaspoon salt
3 cups powdered sugar
1-3 tablespoon 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

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.

Step 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.
Step 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.
Step 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.
Step 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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