I am lazy enough to not cancel a magazine subscription that I didn’t even order.   This month I was glad that I didn’t cancel it because I found this recipe in a Glamour Magazine of all places.  The recipe is from New York City’s Butter Lane Bakery.

On Serious Eats they describe the difference between two different icing types that they use @ Butter Lane Bakery. They make an American icing version and a French version.  This recipe is the Americano! What do you think?

Banana Cupcakes with Peanut Butter Frosting Recipe!

Cupcakes:

1 ½ cups sugar

1 stick butter, softened

2 large eggs

1 ½ tsp vanilla extract

2 cups all purpose flour

¼ tsp baking soda

¼ tsp salt

1 cup buttermilk

1 ¼ cups banana, mashed

Preheat the oven to 350F.  In a mixer combine the sugar and softened butter.  Add the eggs, vanilla, and mix well.  Now combine all of the dry ingredients: flour, baking soda, and salt into a bowel.  Then add the dry ingredients to the sugar and butter mixture and then add the buttermilk and mix 2 minutes more.  Put cupcake liners into the muffin tins.  Fold in the mashed banana to the batter and then fill the tins to 2/3’s full.  Bake for 25 minutes.

Peanut Butter Frosting:

2 cups powdered sugar

1 stick softened butter, unsalted

1 tsp vanilla

1 cup peanut butter (the light colored creamy version is best)

3 tbsp milk

Blend these ingredients together in a mixer.  I used the “natural” peanut butter but it looked really dark in color and I think a jiffy version smooth peanut butter would have a much nicer cupcake color.