The peanut butter banana cupcake

The peanut butter banana cupcake started out as a muffin but it looked so cold and naked that I had to clothe it with icing. What goes better with bananas then peanut butter? NOTHING, that's what!! Sorry if you have a peanut allergy, or an aversion to bananas (OMG penor fruit!) but you're missing out!

Banana Muffin

• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 2 tbsp mayo
• 6 very ripe bananas, mashed
• 3 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 2 tsp baking soda

1. Preheat oven to 350F. Line muffin tins.
2. In a large bowl, cream together the butter & sugar until light and fluffy.
3. Stir the eggs one at a time, beating well after each addition. Stir in the mayo & bananas. Stir together the flour, salt, baking powder & baking soda.
4. Blend the flour mixture into the banana mixture. Stir just enough to evenly combine.
5. Bake until a toothpick inserted into the center of the cupcakes come out clean, about 16 minutes.
   

Peanut Butter Buttercream Icing

• 1 cup butter, softened
• 1 cup peanut butter
• 3 cups powdered sugar
• 2 tsp vanilla extract
• 3 tbsp milk or cream

1. Cream peanut butter and butter together
2. Add in powdered sugar and mix on high for about 1 minute
3. add vanilla, mix again
4. add the milk or cream and mix on high for about 3 minutes