1 1/2 cups sugar
1 stick unsalted butter, softened
2 large eggs
1 1/2 tsp vanilla
2 cups all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 1/4 cup ripe banana, mashed
Preheat oven to 350* F
Cream butter and sugar with mixer until light and fluffy
Add eggs and vanilla and mix until batter is smooth
Combine all dry ingredients and mix into batter in 3 parts, alternating with buttermilk
Reduce speed to low and mix for 2 min
Using a spatula, gently fold mashed bananas into batter
Scoop into lined cupcake pan until cups are 3/4 full
Bake for 25min and let cool on wire racks
Makes 18 cupcakes
Peanut Butter Frosting
2 cups powdered sugar
1 stick unsalted butter, softened
1 tsp vanilla
1 cup creamy peanut butter
3 tbsp milk
Cream together first 3 ingredients, add peanut butter and milk and mix until smooth
Frost to your hearts content!!
*Helpful Hints!!
Your butter is frozen solid? Put in the microwave and nuke for 10 sec, turn, nuke 10 sec, turn, nuke 10 seconds, turn, nuke 10 seconds (get all four sides) Vwala! Perfectly smooth butter
Don't have butter milk? Get a 1 cup liquid measuring cup, add 1 tbsp white vinegar, add milk to the 1 cup line, wait 5-10 min until milk looks curdled and stir, good buttermilk alternative in a pinch (this is what I used for my cupcakes and they turned out very delish in my book!!)
