banana fluffernutter cupcakes
The marshmallow inside will surprise and delight everyone.
Ingredients
- 1 1/2 cups mashed banana (about 3-4 large bananas)
- 1/2 cup canola oil
- 1/4 cup plain whole milk Greek yogurt or sour cream, at room temperature
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 1/4 cup buttermilk, at room temperature
- 18 jumbo marshmallows
whipped peanut butter frosting
- 1 stick butter, at room temperature
- 1 cup creamy peanut butter
- 2 - 2 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners, and another tin with 6 liners since this recipe makes 18.
- In a large bowl, beat together the sugars, oil, and yogurt until smooth. Whip in eggs one at a time until incorporated, then beat in the vanilla. Stir in the mashed banana. Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Beat until just combined. Slowly stream in the buttermilk until smooth.
- Divide the batter amongst the liners, filling only 3/4 of the way. Bake 22-25 minutes until an inserted toothpick emerges clean.
- Cool the cupcakes for 10 minutes. Using a spoon, scoop a hole large enough to fit a marshmallow in each cupcake. Reserve or discard the crumbs. Press a marshmallow into the hole. This doesn't have to be perfect! Return to the oven for 5 minutes until the marshmallow puffs slightly. Cool the cupcakes a few minutes in the tin, then remove to a wire rack to finish cooling.
- When the cupcakes are cooled, make the frosting. Beat together the butter, peanut butter, and vanilla until smooth, then add the powdered sugar and heavy cream whip on high speed until fluffy and soft, about 2-3 minutes. Pipe or spread frosting onto each cupcake. Garnish with mini marshmallows and serve.
Notes
*To store: Cupcakes keep well covered at room temperature for up to 3 days, or in the fridge for up to 5. Be mindful that humid environments might cause the frosting to soften if left out of the fridge.