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The all-American duo of banana and peanut butter is always a hit with kids and adults alike. Baking these at home can be a great family activity, and the homemade taste will make these cupcakes a sure-fire hit.
The banana should be well ripened and soft and have plenty of tiny brown spots. Beware, though -- blackened, overripe bananas will not give the best results. Chocolate frosting works great on these cupcakes as well, if you prefer.
BANANA-PEANUT-BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING
Makes 1 dozen
For the Cupcakes:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup vegetable shortening
1/3 cup chunky peanut butter
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas
1/2 cup milk
For the Frosting:
1/3 cup chunky peanut butter
2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1/3 cup milk, as needed
To make the cupcakes, position a rack in the center of the oven and preheat to 350 degrees F. Coat twelve 2 3/4 x 1 1/2-inch muffin cups with vegetable oil spray. Place paper cupcake liners in the cups.
Whisk the flour, baking powder, and salt together. Mix the vegetable shortening and peanut butter in a medium bowl with an electric mixer on high speed to combine. Add the brown sugar and beat until the mixture is pale and crumbly, about 2 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla. Beat in the mashed banana. Reduce the speed to low. In 3 additions, alternating with 2 additions of milk, mix in the flour. Transfer the batter to the muffin cups and fill about 3/4 full (an ice cream scoop works well here).
Bake until a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Let the cupcakes cool in the cups for 5 minutes. Remove from the muffin cups, transfer to a wire cooling rack, and let cool completely.
To make the frosting, beat the peanut butter with an electric mixer on low speed for 15 seconds. Gradually add the confectioners' sugar to make a smooth icing; it will look crumbly. Beat in the vanilla. Gradually mix in enough milk to make a thick frosting.
Spread the frosting over the cupcakes. (The cupcakes can be prepared 1 day ahead, covered, and stored at room temperature.)
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