Banana Cupcakes with Peanut Butter Frosting

Preheat oven to 350F degrees. Line 2 Muffin Trays (standard 12 cupcakes) with Cupcake liners.

In your stand mixer fitted with a paddle attachment (or using hand held mixer), beat the butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until creamed.

Now set the mixer to low speed and add one egg at a time, beating well between additions.

Add the mashed bananas and vanilla, beating on low speed for about 1 minute.

In a separate medium bowl, Whisk the flour, baking soda, cinnamon, and salt together.

Now slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition.

Add the buttermilk and stir gently until combined. Fold in the chocolate chips.

Scoop the batter evenly into the cupcake liners. Bake each batch for 15-17 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

Allow to cool completely before frosting.

[b]Peanut butter frosting[/b]: In your stand mixer fitted with a paddle attachment (or using hand held mixer), beat the peanut butter and butter on medium speed until creamy and completely smooth for about 3 minutes. Do not rush any of these steps.

Now add the confectioners' sugar and vanilla. Mix on medium speed until combined.

Add the cream and mix on high for at least 2 minutes until creamy. Add a pinch of salt if frosting is too sweet.

The frosting will turn lighter in colour if combined properly. They turn from a brown peanut buttery colour to a pale whitish coloured frosting.

Frost the cooled cupcakes in any way you desire. I used the Wilton 1M tip to create pretty “rose” like frosting on the cupcake. To get this particular look you need to start piping from the center of the cupcake and move out. Follow the gif for a better idea.

You can top it with a slice of fresh banana or a chunk of Cadbury flake as I have or some chocolate sprinkles if you'd like and then you can go ahead and enjoy the yumminess.

Store them in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.