My Banana Cupcakes with Peanut Butter, Butterscotch and Chocolate Chips Frosting!

We all love bananas with peanut butter. However, when they are combine in a cupcake is simply fantastic. Recently, I was looking at my banana cupcake recipe and my daughters Neshy and Suzy recipes and decided to do a test to make the cupcakes texture more cake-like.

Therefore, I used cake flour instead of all-purpose flour for a soft texture. I used peanut oil instead of butter for a super moist cupcake. Finally, I added Banana Liquor instead of vanilla. (After all, vanilla is 35% (70 proof) alcohol. I researched it, and this amount is 5 times an average beer and over twice what most wines have. (But most, if not all of the alcohol is gone once you cook it.)
 
My peanut butter banana cupcakes came out moist and delicious. The texture was soft and you could feel the banana chunks.  My perfect peanut butter and banana combination cupcakes. Then, I gave them to people that I love. Boom!
 
Category: Dessert
Prep Time and Cooking Time: Under 45 minutes
Approximate Cost: $6.12 or .36 cents per cupcake
Difficulty: Easy
Allergens: Contains wheat, eggs, peanuts, milk
Servings: Approx. 17 cupcakes
 
Ingredients for the Cupcakes ($4.32)
1 ½ c. + 2 tbsp. of Swans Cake Flour (.90)
½ tsp baking powder (.10)
½ tsp baking soda (.10)
¼ tsp salt (10)
1/3 c. peanut oil (.31)
½ c. granulated sugar (.25)
¼ c. brown sugar (.30)
2 eggs (.32)
1 tbsp. Banana liquor (I used BOLS Crème De Bananes Liqueur from Holland) ($1.00)
1/3 cup milk (.20)
¾ c. mashed bananas (its approx. between 2-3 brown bananas) (.75)
 
Ingredients for the Peanut Butter Frosting ($1.80)
½ c. unsalted butter, at room temperature totally softened (1 stick) ($1.10)
½ c. peanut butter (you can also use super crunchy for more texture) (.50)
3 cups powdered sugar ($1.50)
2-3 tbsp. evaporated milk (add as much as you need based on the consistency you like) (.20)
 
Directions for the Cupcakes

• Preheat the oven to 350 degrees and line muffin pan with papers.
• In a medium bowl whisk together the flour, baking soda, baking powder, salt.
• In a large bowl beat together the oil, sugars, eggs and banana liquor.
• Beat in the milk, then the flour mixture with the mixer on low speed.
• Fold in the mashed bananas.
• Spoon the mixture into the lined muffin pan - filled each about 2/3 to 3/4 full.
• Bake for 15-18 minutes or until an inserted toothpick comes out clean.

 
Directions for the Peanut Butter Frosting

• Beat the butter and the peanut butter until soft with an electric mixer.
• Next, gradually, add the powdered sugar, about ½ c. at a time, alternating with the milk, until you reach your desired texture for the frosting.
• Time to frost the cupcakes.

 
Done!