Banana Cupcakes with Peanut Butter Frosting

​INGREDIENTS:
Cupcakes:

• 1 1/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 very ripe large bananas, mashed
• 1/2 cup sour cream
• 1 1/4 teaspoons vanilla extract
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 egg
• 1 egg yolk
• chopped peanut for topping (optional)​​

HOW TO PREPARE BANANA CUPCAKES:

• Preheat oven to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners.
• In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
• Mix sour cream and vanilla into bananas. Set aside.
• In a large bowl, beat sugar and butter with an electric mixer until light and fluffy.
• Add egg and egg yolk and beat until well blended.
• Add flour mixture alternately with banana-sour cream mixture beating just until blended after each addition.
• Divide batter among prepared muffin pans lined with paper cups. 
• Bake cupcakes for 18-20 minutes or until toothpick inserted into center comes out clean.
• Transfer cupcakes to rack and let cool completely.​

​​Frosting:

• 1 1/2 cups powdered sugar
• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup + 2 tbsp smooth peanut butter

HOW TO PREPARE THE FROSTING:

• Combine powdered sugar, cream cheese, butter, and peanut butter.
• Beat mixture using an electric mixer until smooth.
• Spread frosting over top of cupcakes, dividing equally.
• Sprinkle lightly with chopped peanuts, if desired.

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