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

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 (12 cup) muffin pans with paper liners.
2. Combine the mashed bananas and the sour cream in a small bowl; set aside.
3. 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.
4. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely before frosting
5. 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.

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.