Banana Cupcakes with Peanut Butter Frosting

Browsing through an old copy of Bon Appetit magazine I came across an unusual recipe. Banana cupcakes? With peanut butter frosting? I must try this!

In fact, I bought bananas with the sole purpose of letting them go brown just so I could make this recipe. Usually when I make banana bread it is to salvage poor bananas that have been sitting on my counter too long. Don't get me wrong, I love a good banana bread. But these are something special. The cake is incredibly soft and moist. And the frosting! I've made a few peanut butter frostings and this takes the cake. ;) The recipe makes quite a bit of frosting, too. I piled it on as high as I in good conscience could and still had some left over. I'll have to think of a use for it before I start eating it out of the refrigerator with a spoon. Without further ado, I give you. . .

Banana Cupcakes with Peanut Butter Frosting from Bon Appetit
makes 12

INGREDIENTS

CUPCAKES
1 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 tsp. vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk

FROSTING
1 1/2 cups powdered sugar
1 8-oz. package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)

PREPARATION

CUPCAKES
Position rack in center of over and preheat to 350 degrees F. Line 12 standard muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).

Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

FROSTING
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.