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10) Peanut butter banana smash cupcakes (stain-resistant, cocoa-free)

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 4- inch cupcake makes 1: 3 tbsp mashed banana (ripe)
  • 3 tbsp all-purpose flour
  • 1 tbsp sugar
  • 1/8 tsp baking powder
  • Pinch of salt
  • 1 tbsp milk room temp
  • 1 tbsp neutral oil canola
  • 1/4 tsp vanilla
  • 2 tbsp creamy peanut butter stirred smooth
  • 1 tbsp powdered sugar
  • 1 tsp milk for spreadable texture

Method
 

  1. Preheat oven to 350°F. Line a 4-inch round cupcake pan or use a ramekin.
  2. Mix banana, milk, oil, and vanilla in a small bowl.
  3. Stir in flour, sugar, baking powder, and salt until just combined.
  4. Pour batter into pan about two-thirds full.
  5. Bake 12–16 minutes until a toothpick comes out clean. Cool completely.
  6. Whip peanut butter, powdered sugar, and milk until spreadable but not runny.
  7. Frost with a small offset spatula or spoon. Keep frosting thin to avoid heavy mess.