- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 24 mins. to 27 mins.
- Total time:
- 1 hrs 14 mins. to 1 hrs 57 mins.
- 12 cupcakes
Who doesn't love a PB & B sandwich? This classic flavor combo makes a great cupcake: moist banana cake, peanut butter frosting, and a blizzard of crushed salty/sweet honey roasted peanuts on top.
- 1/2 cup softened butter
- 1 1/4 cups granulated sugar
- 2 large eggs
- 3 small or 2 medium very ripe bananas, peeled and cut into chunks
- 1/4 cup honey
- 1/4 cup yogurt or buttermilk
- 1 teaspoon vanilla extract or 1/2 teaspoon banana flavor, optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon ground nutmeg, optional
- 2 1/3 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons Cake Enhancer, optional, for moist texture
- 2 cups confectioners' sugar
- 3/4 cup peanut butter, creamy or chunky
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt, optional, to taste
- 1/3 to 1/2 cup milk or half & half
- 1 1/3 cups crushed honey roasted peanuts, to garnish
- 1) Preheat the oven to 350°F. Lightly grease a standard muffin or cupcake pan; or line with papers, and grease the papers.
- 2) Beat the butter and sugar in a mixing bowl until well combined.
- 3) Add the eggs, and beat thoroughly. The mixture may look a bit lumpy; that's OK.
- 4) Add the banana, honey, and yogurt or buttermilk, beating until well combined. Again, the mixture may look lumpy or curdled; that's OK.
- 5) Add the vanilla or banana flavor, baking powder, baking soda, salt, spices, flour, and Cake Enhancer. Beat until thoroughly combined.
- 6) Scoop the batter into the prepared pan, filling the wells almost full; a muffin scoop works well here.
- 7) Bake the cupcakes for 24 to 27 minutes, until a cake tester or toothpick inserted into the center of one comes out clean, or with a few moist crumbs clinging to it.
- 8) Remove the cupcakes from the oven, and place the pan on a heatproof surface. As soon as you're able, tilt the cupcakes in the wells of the pan; this prevents their bottoms from steaming.
- 9) When the cupcakes are completely cool, make the frosting. Beat together the confectioners' sugar, peanut butter, vanilla, and salt until crumbly.
- 10) Add 1/3 cup of the milk or half & half, beating to combine. If the frosting isn't soft enough to spread easily, add more liquid a tablespoon at a time, beating after each addition.
- 11) Put the crushed peanuts in a bowl. Frost the cupcakes, using about 42g (1 1/2 ounces) frosting for each. As you frost each cake, dip it into the crushed peanuts, turning it to cover the frosting completely.
- 12) Transfer cupcakes to a rack to set briefly; then cover and store airtight until you're ready to serve them. They'll stay fresh for a day or two; longer, if you've used Cake Enhancer.
- Yield: 12 cupcakes.
Tips from our bakers
- Use any peanuts — regular or dry roasted, salted or unsalted — in place of the honey roasted peanuts, if desired. Or leave the nuts out altogether. Or crush just 1/2 cup, and garnish sparingly. It's all up to you.
- Bake this into two 8" layer cakes, if desired; or a thin 9" x 13" cake. The baking time will be about 25 minutes for the round layers, or 30 to 35 minutes for the sheet cake. Test by inserting a toothpick into the center of the cake; when it comes out dry, or with a few moist crumbs clinging to it, the cake is done. You'll need to make a double batch of the icing to fill and frost the cake.