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Jam Filled Banana Cupcakes with Peanut Butter Frosting
Posted By Kelly On February 16, 2011 @ 1:17 pm In Baking,Cake and Cupcakes,Featured Articles,Recipes | 71 Comments
Oh how I love overripe bananas.
I do not often have them, we are prolific banana eaters in my house, but when I do I like to bake them into breads and cakes. So does my husband, so it typically works out pretty well for everyone. This time around I was thinking about peanut butter and bananas. When I explained my vision to hubs he suggested that some grape jam filling might be a good idea. He was right.
Ultimately these are like the best peanut butter, banana, and jam sandwich you ever had. The cake is tender with little nuggets of creamy banana throughout. Without the jam and frosting it is a lovely banana cake that would make a good breakfast or snack all alone. I used grape jam to fill the cakes, but you can use whatever jam you like. Strawberry would probably be stellar. Topping it all off is a fluffy peanut butter buttercream frosting. I could literally eat this frosting with a spoon … I’m just saying. These are seriously tasty and if you love bananas and peanut butter you MUST try them!
Jam Filled Banana Cupcakes with Peanut Butter Frosting Yield 12
For the cupcakes:
2 medium ripe bananas, mashed (about 1 cup)
1/2 cup buttermilk
4 tablespoons butter, melted
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup grape jam, or preferred flavor
For the frosting:
8 tablespoons (1 stick) butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups powdered sugar
1/4 cup milk, plus more if needed
Heat the oven to 350 F and line a 12 cup muffin pan with paper liners.
In a medium bowl combine the mashed bananas and buttermilk until smooth. Add the butter, egg, and vanilla and mix until well combined.
In a large bowl combine the flour, sugar, cinnamon, baking soda, baking powder, and salt until well mixed.
Pour the wet ingredients into the dry and mix until no large lumps of flour remain.
Scoop the batter evenly between the paper liners and bake for 18 to 20 minutes, or until the cakes are golden brown and spring back when gently pressed in the center. Cool in the pan for three minutes, then transfer to a wire rack to cool completely. (I used bakery muffin liners that do not require a pan)
Once the cakes are cooled completely take a small paring knife and poke it into the center of the cupcake in a cross pattern about 1 inch deep. Take a pastry bag fitted with a small star tip and fill it with the jam. Press the tip into the cross and pipe in about one tablespoon of jam. Clean off the tops of the cupcakes before frosting.
To prepare the frosting cream together the butter and peanut butter until well combined. Add in the powdered sugar and half the milk and mix until smooth, fluffy and your desired piping consistency. (I used the full 1/4 cup of milk.)
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