Description
These soft and fluffy banana cupcakes are made with fresh bananas and a splash of tangy buttermilk, topped with swirls of peanut butter frosting and chocolate.
Ingredients
Scale
Cupcakes:
- 1/2 cup vegetable shortening
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas
- 1/4 cup buttermilk
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
Frosting:
- 1/2 cup butter, room temp (1 stick)
- 1 cup creamy peanut butter
- 3 cups sifted powdered sugar
- 1/4 cup milk (you can add more if you prefer a creamier frosting)
Garnish *optional
- Chocolate syrup for drizzle (I used Hershey’s)
- Reese’s Peanut Butter cups, chopped
Instructions
Cupcakes:
- Preheat oven to 350°F.
- Mix together the shortening and sugar in a mixing bowl fitted with your paddle attachment.
- Add in the eggs, vanilla, buttermilk and bananas, baking powder, baking soda, and salt.. Mix until combined thoroughly, scraping the sides of the bowl as necessary.
- Turn the mixer speed to low and add in the flour, mixing until just combined.
- Line two muffin pans and fill each liner 2/3 full with batter.
- Bake for 15-20 minutes until the cupcakes are set and a toothpick comes out clean.
- Remove the cupcakes to a wire rack and let them cool completely before frosting.
Frosting:
- In the clean bowl of your stand mixer fitted with the paddle attachment mix the butter and peanut butter and on medium speed until combined.
- Slowly add the powdered sugar mixing until incorporated.
- Add milk slowly until the desired consistency is reached.
- Pipe the frosting onto the cooled cupcakes. Garnish with chocolate syrup and chopped-up Reese’s Cups (if desired).
Notes
Store airtight at room temperature for up to 3 days. Or store airtight in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 416
- Sugar: 63.7 g
- Sodium: 136.7 mg
- Fat: 12.6 g
- Carbohydrates: 74.4 g
- Protein: 4.6 g
- Cholesterol: 16.2 mg
