So many things to celebrate this weekend! Between Derby Day and Cinco de Mayo, we've got lots of excuses to bake for a crowd. The best way we know to feed a lot of people is to bake! And what better thing to bake than our all around favorite, Banana Bread.
Today we're whipping it up as cupcakes and topping it with peanut butter frosting. Have a great weekend!
Peanut Butter Frosted Banana Bread Cupcakes
Banana Bread Cupcakes
- One box of Cherryvale Farms Organic Banana Bread Mix
- 1/2 cup vegetable oil (use your favorite)
- 1/4 cup water
- 3 ripe bananas
Peanut Butter Frosting
- 1 1/2 cups powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup smooth peanut butter
Preheat oven to 375 F.
Prepare a 12-cup muffin tin by greasing the cups with oil or butter. Or, feel free to use cupcake baking liners if you like. Mix Banana Bread Mix according to box directions and divide evenly among the 12 muffin cups. For smaller muffins with a more rounded top, fill about 16 muffin cups 1/2 full.
Bake at 375 F for 25-30 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
Prepare the frosting by first sifting powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter. Using an electric mixer, beat mixture until smooth.
Allow cupcakes to cool completely before frosting. You can use a frosting bag and tip to create fun frosting designs on the top of your cupcakes, or simply spread with a spoon.
Image by 2 Good Cooking Chicks.