This is the first new cupcake recipe that I've made in a while. After polling my classmates over the past few days, it was decided that a peanut butter, banana, & marshmallow fluff cupcake should be attempted. The banana cupcake was a little muffin-y, but I guess you're going to get that when you use fresh banana. The only change I will make the next time is that I will put more fluff in the center, you can never have too much fluff!
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons milk
2 teaspoons vanilla extract
1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. With an electric mixer on medium speed, cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to the creamed mixture and beat well. Add the bananas and mix well.
3. In a separate bowl sift together the flour, baking soda, and salt.
4. Add all the dry ingredients to the creamed mixture and mix until completely integrated.
5. Add the milk and vanilla. Mix for 1 minute on medium speed.
6. Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
I filled them with Marshmallow Fluff using the cone technique.
Peanut Butter Buttercream
1/2 cup butter, softened
1/2 cup peanut butter
6 cups powdered sugar
4 Tbsp. milk
1/4 tsp. salt
2 tsp. vanilla
In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 2 Tbsp. milk. Mix well, adding more milk as needed to make a fluffy spreadable frosting.