Banana Cupcakes with Peanut Butter Buttercream

Our internet is finally running again and I'm back with a post. Why was the internet down, you ask? The hotel that houses us decided to password protect the internet as all of our students with illegal contraband, aka computers, have been slowing it down. Good for us that we dont have to deal with the issue of illegal computers but bad that we didnt have internet. After much begging on our behalf, Rabbi G finally got us our internet back. And so I bring you Banana Cupcakes with Peanut Butter Buttercream. I've had a bunch of overripe bananas sitting on my counter for a bit and decided to finally put them to use instead of letting them mold. Having already made cake, bread and muffins, pretty much all the classics, I decided to go with cupcakes. They are always cute and put a smile on people's faces (even when I correct people who call them muffins!) I required any girl who wanted one to pay a minimum two shekel for charity. I thought it was only fair! The response was actually quite enthusiastic. Anyway, the recipe I used the recipe for the cupcakes comes from Baked. The batter turned out smooth and silky. For the frosting, I used the PB Buttercream from the excellent Rose's Heavenly Cakes. (I had made the spice cake with buttercream but found the combination totally uninspired and unenjoyable. I'm not sure what she was thinking, this being the first time I've ever been displeased, and threw out half the cake. Don't worry, I've been hearing about that one ever since.) In any case, the PB buttercream was delicious on its own and I thought it would be right at home on these banana cupcakes, a la PB-Banana Sandwiches. The cream comes together in seconds in a food processor. This was a winning combo, with the girls pronouncing them delightful and of course, heavenly. The only thing I would do differently is cut back the sugar a bit in the cupcakes as they were a tad too sweet. Other than that, a home run. I've been enjoying this cake kick that I've been on as of late... Coming soon.. Pumpkin cake with Cinnamon Buttercream!

Banana Cupcakes with Peanut Butter Buttercream

from Baked and Rose's Heavenly Cakes

Frosting:

1/2 cup peanut butter

1/2 cup minus 1 tbsp cream cheese

4 tbsp unsalted butter or margarine

2 tsp sour cream

1/4 cup powdered sugar

1 tsp vanilla

Cupcakes:

2 3/4 cups flour

1 1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 stick butter or margarine

1/4 cup shortening

1 3/4 cups sugar

2 tsp vanilla

2 eggs

1 1/2 cups mashed ripened vanilla

1/2 cup buttermilk

For the frosting, place all of the ingredients in the bowl of a food processor.
Process until smooth. Scrape down the sides.

Preheat the oven to 350. Line two muffin trays with paper liners. Set aside.
Combine all of the dry ingredients and whisk together. Set aside.
Place the fats in a mixing bowl.
Cream until light and creamy.
And the sugar and vanilla,
and beat until fluffy once more.
Add the eggs,
and blend until combined.
Add the banana,
and mix well.
Add the flour,
alternately with the buttermilk, beginning an ending with flour and mixing well between each addition.
Using a muffin scoop, scoop batter into each well.
Bake the cupcakes for twenty-twenty five minutes or until a toothpick comes out clean. Remove to a rack to cool. When cool, frost.
Shabbat Shalom!