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Peanut Butter Banana Cupcakes

Peanut Butter & Banana Cupcakes Recipe

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  • Total Time: 55 minutes
  • Yield: 12 1x

Ingredients

Scale

For the cupcake:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

7 tablespoons neutral oil (canola, vegetable, sunflower, etc)

3/4 cups mashed banana (2 medium)

2/3 cup oat milk

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

For the frosting:

1/2 cup vegan butter or margarine, softened

2 cups powdered sugar

1/4 teaspoon salt

2-3 tablespoons creamy peanut butter

For the peanut brittle:

1 tablespoon vegan butter or margarine

1/4 cup granulated sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup roasted unsalted peanuts

Instructions

  1. Preheat oven to 175 °C. Line 1/2 cup wells in a cupcake pan with liners.
  2. Make the cake: In a medium bowl combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute everything.
  3. In a large bowl, combine the mashed banana, sugar, oil, oat milk, vanilla extract, and apple cider vinegar. Beat with a hand mixer on low speed until smooth and well combined.
  4. Add the flour mixture and beat on low until just combined and no lumps remain.
  5. Pour into prepared cupcake wells (about 1/3 cup per well) and shake to level.
  6. Bake for 19-22 minutes until a skewer inserted comes out clean.
  7. Allow to cool in the tin for at least 5 minutes before removing and allow to cool completely.
  8. Make the frosting: Combine all the vegan butter, salt, and half the powdered sugar in a bowl.
  9. Beat with a hand mixer on low speed, slowly incorporating the rest of the powdered sugar.
  10. Add the peanut butter and beat until smooth.
  11. Increase the speed and beat until very fluffy, 3-5 minutes.
  12. Make the brittle: In a heavy bottomed saucepan, combine 1 tablespoon vegan butter and ¼ cup granulated sugar. Heat over medium, swirling occasionally to dissolve the sugar.
  13. Once sugar is mostly dissolved, reduce heat to medium low and cook uncovered and undisturbed until the colour starts to shift. Keep a very close eye on the caramel as this will happen quickly.
  14. When the caramel is a dark gold colour, remove from heat and immediately add in salt and baking soda. Stir quickly. The mixture will foam slightly. Residual heat from the pot will continue cooking the caramel so err on the side of lighter in colour.
  15. Add the peanuts and stir to coat. Pour on to a parchment lined baking sheet and press into a single layer. Set aside to cool.
  16. Once firm, break into individual pieces.
  17. Assemble the cupcakes: Pipe or spread the frosting on. Garnish with peanut brittle.
  18. Serve immediately or can be stored covered in the fridge for up to 3 days. Individual cupcakes can be stored in the freezer (wrapped individually in plastic before being placed in an airtight container) for up to 1 month.
  • Author: Little Party Pixie
  • Prep Time: 20 minutes
  • Assembly Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Sweet Treats

Find it online: https://littlepartypixie.com/peanut-butter-banana-cupcakes-recipe/