Ingredients
1/2 cup butter, softened1 cup sugar2 eggs1-1/4 cups mashed ripe bananas (2-3 medium)1/4 cup buttermilk2 teaspoons vanilla extract2 cups cake flour1-1/2 teaspoons baking powder1/4 teaspoon baking soda1/8 teaspoon salt1 cup chopped lightly salted dry roasted peanutsFROSTING:2 cups confectioners’ sugar1 cup creamy peanut butter1/2 cup butter, softened2 teaspoons vanilla extract3 to 4 tablespoons 2% milk1 cup chopped lightly salted dry roasted peanuts
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the confectioners’ sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.
