Banana Cupcakes with Peanut Butter Frosting
2 1/2 cups - cake & pastry flour
1 1/4 cups - granulated sugar
2 1/2 tsp - baking powder
1/2 tsp - baking soda
1/2 tsp - ground cinnamon
1/2 tsp - salt
1/2 cup - unsalted butter, at room temperature
2 cups - mashed ripe banana
2 - large eggs
2 tsp - vanilla extract
1 - 225g package cream cheese, at room temperature
2/3 cup - smooth peanut butter
3 tbsp - unsalted butter, at room temperature
2 1/2 cups - sifted icing sugar
1 tsp - vanilla extract
1. For the cupcakes, preheat the oven to 350F and line muffin tins with large paper liners
2. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, cinnamon and salt. Add the butter and, using electric beaters or a stand mixer fitted with the paddle attachment, blend in the butter on medium speed until the mixture is a rough, crumbly texture and no large bits of butter are visible.
3. Whisk the mashed banana, eggs and vanilla together and add this to the flour mixture, beating well on medium speed until the batter is well-blended. Divide the batter between the cupcake liners and bake the cupcakes for 18 to 20 minutes, until the brown just lightly and spring back when gently pressed in the centre. Cool the cupcakes in the tins before frosting.
4. For the frosting, beat the cream cheese, peanut butter and butter until smooth. Add the icing sugar and vanilla and beat first on low speed until blended, then increase the speed to medium and beat until the frosting is fluffy. Pipe or spread the frosting onto the cupcakes while at room temperature, then chill until ready to serve.