• Cooking Time: 20 minutes
  • Servings: 24
  • Preparation Time: 15 minutes


I'm channeling my inner Elvis....These cupcakes are everything you could want in a banana/peanut butter combo (well, some may want crumbled bacon on top, but I have vegetarians in the house). :) I used cake flour so they wouldn't have too much of a banana bread feel. Try them--they are good.


  • 1 ½ very ripe bananas, mashed
  • ½ cup sour cream
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups cake flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • Frosting:
  • 8 oz. cream cheese, softened
  • ½ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • 2 cups powdered sugar
  • 1-2 tablespoons milk


  • Preheat oven to 350 degrees F (175 degrees C). Line 2 (12 cup) muffin pans with paper liners.
  • Combine the mashed bananas and the sour cream in a small bowl; set aside.
  • In a large mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Combine flour, baking soda, and salt. Add to the creamed mixture and mix well. Finally stir in the banana/sour cream mixture. Scoop the batter (I use a cookie scoop) into the prepared liners.
  • Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely before frosting
  • For frosting, beat the cream cheese, butter and peanut butter together in a large bowl. Slowly beat in the powdered sugar. Add milk and beat to desired consistency.

© 2006-2017 BakeSpace, Inc. All Rights Reserved