cupcakes with peanut butter and banana icing and delicious marshmallow fluff!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup firmly packed light brown sugar
- 5 tablespoons creamy natural peanut butter
- 2 tablespoons unsalted butter, softened
- ¾ cup mashed ripe bananas
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup milk
- ¾ cup marshmallow fluff
- 2 tablespoons unsalted butter, softened
- 2 tablespoons vegetable shortening
- 1 teaspoon vanilla extract
- 1 ½ cups confectioners’ sugar, or as needed
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
- Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
- Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners’ sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
- Spread frosting over cupcakes or pipe through a pastry bag.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 234 mg |
| Sugars | 35 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
these were fun to make, however I didn’t have the marshmallow fluff so I improvised and roasted marshmallow using the low broilers for the last 30 seconds of their baking and when they came out of the oven I smooshed the marshmallows so it covered the top of the cupcake.They are a tad on the sticky side but my kids don’t seem to care
It was easy to make and went over well. The peanut butter was a little heavy so it should be cut back a little to keep from hiding the bananas quite so much. I only fill d the cups about 1/2 way and they baked to about 3/4’s full. Topped with a chocolate ganache then the marshmallow topping. Definitely one to keep and make again.
OMG!!! Best cake EVER! This tastes like a peanut butter and banana sandwich only sweeter! They had the PERFECT texture! Light and fluffy and moist! They took me an hour and a half but totally worth it!!!!! I used the cake recipe for cake pops and with a thin vanilla glaze on them, it just topped it off perfectly! I will absolutely make these again! ( ;
The peanut butter overwhelmed the cupcake so you didn’t get any real taste of banana. I doubled the recipe thinking I would get 2 dozen… I got 3 dozen. Next time, I would lessen the peanut butter and add a little more banana. FYI, I topped with chocolate icing. The kids loved it though.
cupcakes we’re not very good..the icing was great but too soft..never making these again
My family LOVES these. I used the cupcake recipe and frosted them with the recipe for Chocolate cheese frosting recipe. OMG!!
These weren’t nearly as awesome as I’d hoped. They tasted more like banana muffins with frosting than cupcakes. The kids at my daughter’s birthday party loved them though!
I spread chocolate ganache over the cupcakes before icing…Elvis would have loved them!
Does anyone now if you can make the cupcakes without the veggie shortening
Absolutely delicious!
These sound great! I was wondering if these need to be kept in the fridge? Thanks for the recipe!