Banana Cupcakes with Peanut Butter Frosting Recipe

Name: Banana Cupcakes with Peanut Butter Frosting Recipe
Ingredients: 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F; 1 1/4 cups (248g) granulated sugar; 2 large eggs, at room temperature; 3 small or 2 medium (280g) very ripe bananas, peeled and cut into chunks; 1/4 cup (85g) honey; 1/4 cup (57g) yogurt or buttermilk, at room temperature; 1 teaspoon King Arthur Pure Vanilla Extract; 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon table salt; 1 teaspoon cinnamon; 1/8 to 1/4 teaspoon nutmeg, optional; 2 tablespoons (14g) King Arthur Bread and Cake Enhancer, optional, for moist texture; 2 cups (227g) confectioners' sugar; 3/4 cup (204g) peanut butter, creamy or chunky; 1/8 teaspoon table salt, optional, to taste; 1/3 to 1/2 cup (76g to 113g) milk or half-and-half; 1 1/3 cups (170g) crushed honey roasted peanuts, to garnish

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Moist banana cake topped with peanut butter frosting, with a sprinkle of crushed salty/sweet honey roasted peanuts on top.

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Ingredients

8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
1 1/4 cups (248g) granulated sugar
2 large eggs, at room temperature
3 small or 2 medium (280g) very ripe bananas, peeled and cut into chunks
1/4 cup (85g) honey
1/4 cup (57g) yogurt or buttermilk, at room temperature
1 teaspoon King Arthur Pure Vanilla Extract
2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 teaspoon cinnamon
1/8 to 1/4 teaspoon nutmeg, optional
2 tablespoons (14g) King Arthur Bread and Cake Enhancer, optional, for moist texture
2 cups (227g) confectioners' sugar
3/4 cup (204g) peanut butter, creamy or chunky
1/8 teaspoon table salt, optional, to taste
1/3 to 1/2 cup (76g to 113g) milk or half-and-half
1 1/3 cups (170g) crushed honey roasted peanuts, to garnish